Thai food is easily among my favorite cuisines and I was very excited when I saw that the latest issue of VegNews has a feature on it. I used the magazine's lemongrass tofu recipe and added a few ingredients of my own to create the most delicious tofu I've prepared to date.
f you try to chop it right off the bat, you will fail. The trick is to peel off the outer layers until you reach the more tender core. Try slicing it now. I promise it'll be a lot easier.
Lemongrass Coconut Tofu
By Caroline Mac, based on VegNews
1 16-oz block extra firm tofu, pressed and drained, and cut into 1/4 inch strips
2 T light agave nectar
1 T low-sodium tamari
1 T finely chopped fresh lemongrass
1 garlic clove, pressed
2 t coconut oil
1 T shredded coconut
Step 1: Mix all ingredients except tofu together until thoroughly mixed.
Step 2: Layer tofu and sauce in a medium sized bowl, pouring remaining sauce over the top. Cover and refrigerate for as much time as possible before baking. A few hours is plenty, but I did mine overnight. The longer you marinate, the more flavorful the tofu will taste.