This recipe is a bit more advanced; it takes some careful timing and attention. But the end result is worth it, so flavourful and meaty.
- Two blocks of Hard tofu (the harder the better)
- A splash of Balsamic vinegar
- A squirt of Soya sauce
- A dribble of Liquid smoke
- A squirt of Lemon juice
- A dash of sea salt
- A sprinkle of powdered ginger
- A pinch of diced garlic
- A drizzle of maple syrup
- Some water nearby
- Optional spinach, cucumber, and tomato for garnish
- Cut the tofu blocks into strips about ½” thick
- Mince the garlic
- Put all ingredients in a pan on the stove. Only do as many tofu strips as can fit, don’t overlap
- Turn the heat on bust, and keep the tofu strips moving as the liquid boils away. Flip them every few minutes.
- This is the tricky part. When it seems like the liquid is about to get to the bottom of the pan and the tofu start to burn, add water to prevent it from burning. You’ll need to do this about 7-10 times.
- Once the tofu starts to darken on both sides, turn off the heat but keep the tofu on the pan to absorb the rest of the liquid as it stops boiling.
- Garnish plate with spinach, tomatoes, and cucumber.