Tofu marinade – Japanese and Thai version

Ingredients for 1 servings:

• 2 tbsp soy sauce
• 2 tsp miso paste
• 20 g fresh ginger
• 2 garlic cloves
• 100 ml sesame oil or neutral rapeseed oil
• 200 ml coconut milk
• 1 tbsp curry paste, red
• ½ lime(s), juice
• some salt or soy sauce
• 1,200 g natural tofu

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix together the ingredients according to your preference. For the Thai version, you can replace the salt with soy sauce (but use slightly less coconut milk). Drain the tofu thoroughly (this works best with a tofu press; otherwise, press dry with a clean tea towel). Then cut the tofu into 1 cm thick cubes and marinate for about 2 hours (or overnight). Stir occasionally to ensure the sauce reaches every part. Then fry in a pan over medium heat until crispy.