Mara’s Tofu With Mixed Grains | Everyone's Dinner
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Mara’s Tofu With Mixed Grains


1 ⅓

cups Thai jasmine rice

cup quinoa


cups water


teaspoon fine sea salt


14-ounce blocks medium-firm tofu


tablespoons Bragg’s liquid aminos

4 to 6

tablespoons coconut oil

Cilantro leaves for garnish

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Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.
Line a baking sheet or large plate with paper towels. Set aside.
Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.
Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.
Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.
Remove cooked tofu to prepared baking sheet, and allow to drain.
Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.

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