As promised, here's a main dish recipe that utilizes the vinaigrette from yesterday. You can grill these tofu steaks either outdoors or over a stovetop grill pan.
First, slice 1/2 a pound extra-firm, water-packed tofu into 4 equal slices. Place on several layers of paper towels, and top with additional layers. Let stand for twenty minutes, pressing down occasionally. This ensures that the tofu will be able to soak up the marinade!
In an 8x8 baking dish, combine 1/3 cup Ginger-Sesame Vinaigrette (see recipe from August 3) with one and a half teaspoons finely chopped cilantro and one and a half teaspoons low-sodium soy sauce. Remove two tablespoons of the marinde and set aside in a bowl for later. Place the four tofu slices in the baking dish, turning to coat in the marinade. Cover and marinate in the fridge for thirty minutes, turning occasionally.
Remove from fridge and momentarily add 4 lime slices into the marinade, turning to coat. Remove the lime and the tofu from the dish and place on a grill rack or pan heated over medium-high heat and coated with cooking spray. Cook for two minutes on each side, basting with the left-over marinade in the dish.
On each of two plates, spoon 1/2 cup cooked, short-grain white rice. (Incidentally, I love purchasing grains like rice, quinoa etc. from the bulk bins at my local organic grocer - this way, if you have a recipe that calls for only a small amount of rice, you don't have a whole extra tub-ful of it sitting on your shelf!) Top each servingof rice with two slices of tofu, two slices of lime, and one tablespoon of the marinade that you set aside earlier. Each serving is 310 calories and voila - dinner for two. Add a side of steamed sugar snap peas or snow peas to make a complete meal. You can easily double this if you're serving four.
Cost:
tofu $1.69
lime $0.50
white rice $1.20
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