Day 11: Teriyaki Tofu and Rice

Talia and I both love Japanese food. She likes meat ... I love tofu. Here's a version of tofu that most kids love!

INGREDIENTS

• 1 pound extra-firm tofu, cut into 1/2-inch slices
• 1/2 cup good-quality tamari sauce
• 2 tablespoons fresh ginger, grated, including peel
• 2 tablespoons fresh-squeezed lemon juice
• 2 teaspoons honey
• grated rind from juiced lemon, to taste
• 1/2 cup whole wheat pastry flour
• black pepper to taste
• oil for frying
• 1 1/2 cups of rice
• 4 -8 Lettuce leaves
• 1 shaved carrot
• 1 thinly sliced cucumber
• lemon juice and olive oil for a salad dressing - a dash of tamari for taste

METHOD

Note: Cook rice in a rice cooker or boil rice before you start cooking, but after the tofu marinade is ready.

1. Combine tamari, ginger, lemon juice, honey, and lemon rind in a small bowl.
2. Place tofu slices in a single layer in a baking pan and pour marinade over them. Turn to coat. Allow tofu to marinate at least 30 minutes, or up to two hours.
3. Remove tofu and reserve marinade.
4. Combine flour and pepper on a plate. Dip tofu slices in flour mixture, turning to coat.
5. Brown tofu in oil, about 5 minutes per side, adding oil as needed. When all slices are browned, add reserved marinade and simmer 10 minutes.
6. Serve with a green salad made of the lettuce, carrot and cucumber. Make dressing to taste.  

Serves 4.

Read more: http://www.care2.com/greenliving/teriyaki-tofu-recipe.html#ixzz2FrUk3636