Some people find that the strong and unique taste of cilantro is too overwhelming. If you're not a fan of cilantro, substitute chopped fresh parsley.
INGREDIENTS | SERVES 2
- ¼ cup orange juice
- 1½ tablespoons tamari
- 1½ tablespoons red wine vinegar
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1 tablespoon chopped fresh cilantro leaves
- ½ pound firm tofu, drained and cut into ½-inch cubes
In a bowl, combine the orange juice, tamari, red wine vinegar, 2 table-spoons olive oil, and cilantro.
Place the tofu cubes in a resealable plastic bag. Pour the orange juice mixture over the tofu cubes. Marinate the tofu in the refrigerator all night, turning the bag occasionally to make sure all of the tofu is coated in the marinade.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 teaspoons olive oil.
When the oil is hot, add the tofu cubes. Stir-fry the tofu for 2 minutes or until it is browned. Serve hot.
Types of Tofu
Tofu is divided into two main categories, based on its texture. Regular tofu is fairly solid, with fibers running throughout, while the texture of silken tofu is similar to gelatin. Regular tofu comes in several degrees of firmness, ranging from soft to extra-firm.