Ingredients
1 tbsp. sesame oil
1 tbsp. + 1 teaspoon soy sauce
1 tbsp. cider vinegar
1 tbsp. Hot pepper sauce
1 tbsp. honey
1/4 tsp. ground ginger
1/2 tsp. garlic powder
1 package extra-firm tofu
2 tsp. cooking oil (optional if you’re using a castiron skillet)
1 packed cup fresh spinach leaves
2 tbsp. arame seaweed (Look in the Asian-foods section of the grocery store.)
1/4 c. water
1 small scallion
1/2 red pepper
2 rounds of pita
Preparation
Step 1Combine the marinade ingredients in the plastic storage container. Dice the tofu into half-inch cubes, and add it to the marinade. Click the lid on the container and shake it up to coat the tofu. Let the tofu marinate for least 15 minutes, or as long as overnight.Step 2Heat the skillet over a medium-high burner (with the cooking oil if you’re using it). When the skillet is hot enough to make a drop of water sizzle, use the slotted spoon to transfer the tofu to the skillet. Save the marinade. Stirring occasionally, sauté the tofu for about 10 minutes, or until brown and crispy on all sides.Step 3Soak the arame in water while the tofu is sautéing.Step 4Put the spinach in the mixing bowl and dump the cooked tofu on top. Pour the marinade into the hot skillet and scrape the crunchy bits of tofu from the bottom of the pan with the spatula. This is called deglazing. Let the marinade bubble for 1 or 2 minutes until thickened. Pour this sauce over the tofu straight from the skillet, and then turn off the stove.Step 5Drain the arame and add it to the mixing bowl. Then add the grated carrot, and stir the ingredients until well combined. Your yummy tofu salad is ready to be stuffed into pitas. Please refrain from practicing martial arts while eating.
