Ginger Chilli Tofu Steaks

Want a quick, easy, healthy meal? Try this delicious ginger chilli tofu recipe!

All you need is 5-10 mins to make the marinade, immerse the tofu for at least an hour and then pan fry (about 8 mins).

This marinade has the perfect balance of saltiness from soya sauce or tamari, warmth and sweetness from ginger, a citrus tang from orange and heat from chillies. It also works well with seafood and meat. I love to serve this dish with salad or some wholemeal rice or cauliflower rice.

If you want to boost the protein content further you can add some protein powder to the marinade, which makes it a slightly creamier (see pic below). Soya bean and pea protein varieties work well.

Serves: 2

Preparation time: 5-10 mins with at least 1 hr to marinade.

Cooks in 8-11 mins.

Ingredients:

1 pack of tofu (396g)
3 balls of stem ginger, sliced finely into strips.
1 red chilli. Deseeded and finely chopped.
1/2 tsp coconut sugar
3 tbsp tamari or dark soya sauce
Zest from 1 large orange
Juice from 1 large orange
Black pepper
1 tsp coconut oil

Optional: ½ tbsp protein powder to thicken the sauce.

Method:

Drain the water from the tofu and blot. Slice into chunky steaks approximately 1.5cm thick.

In a container large enough to accommodate the tofu steaks, mix together the marinade ingredients: ginger, chilli, coconut sugar, tamari or soya sauce, orange zest, orange juice and black pepper. If you are using protein powder, add this to the sauce later.

Immerse the tofu steaks. Cover and pop in the fridge for at least an hour to allow the flavours of the marinade to soak in.

Melt coconut oil in a shallow pan. Drain the steaks from the sauce and on a low-heat pan-fry for about 8-10 mins, turning over half-way through with a fish-slice. Alternatively, you can grill the steaks (allow 9-10 mins).