Introductions are something we struggle with. Often we just want to share a recipe with y’all, but we realize that it’s socially normal to also say things about the recipe or the world in the intro. Additionally we love using our platform to speak up and share what we’re learning and hearing as we do anti-oppression work. This week our big yes is a short intro, so here it is:
This is one of our favorite game snacks. We imagine it would be good to eat while watching a sports ball game, we eat it when having board game or D&D nights. Paired with our Pea-tatoes from last week it makes a delicious dinner.
Serves: 4 as a side
Time: 1 1/2 hrs (1 hour active time)
Ingredients
for the marinade:
2/3 cup tamari (gluten-free soy sauce)
1/2 cup water
1 tbsp maple syrup
1 tbsp balsamic
1 tsp ground ginger
1 tsp garlic powder
pinch of cayenne
for the tofu:
2 blocks of tofu
1/2 cup cornstarch
1 tsp salt
for the sauce:
3/4 cup soaked cashews
1 clove garlic
1 tsp salt
2 tbsp lime juice
1/2 tsp apple cider vinegar
1/2 cup packed basil leaves
2 cups loosely packed cilantro with stems
1/2 cup water
Cut your blocks of tofu in half so that you have four, one inch thick rectangles. Press tofu between two kitchen towels, placing a cast iron pan, or something heavy on them to remove some of the liquid. This process can be done with a tofu press. While the tofu is draining, combine all the marinade ingredients and whisk until smooth. Slice the tofu into cubes or thick sticks toss in the marinade mixture. Allow tofu to sit in mixture for 30 minute, making sure to gently turn the tofu after 15 minutes so that everything receives marination.
Combine the cornstarch and a generous pinch of salt in a shallow bowl. Drain the marinade (you can save this in a jar and use if for a different dish). Toss the tofu a couple of pieces at a time in the cornstarch mixture until coated on all sides. Heat 2 tbsp of neutral oil in a frying pan. Once hot, fry the tofu in batches on med-high making sure it gets golden brown on all sides. Be careful not to crowd the tofu as that will make it all stick together. We use tongs to turn each piece separately.
To make the sauce, drain the cashews from the water they were soaking in and add them and the remaining sauce ingredients to your blender and blend until smooth. Serve the tofu in a bowl with sauce on the side. Dip and enjoy!