Ginger chilli Tofu Steaks

Pulsin

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

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. I love to serve this dish with salad or some wholemeal rice or cauliflower rice.

SO MAN
www.sobody.co.uk

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Ingredients

1 pack of tofu (396g)
1 red chilli. Deseeded and finely chopped
3 tbsp tamari or dark soya sauce
Juice from 1 large orange
1 tsp coconut oil
3 balls of stem ginger, sliced finely into strips
1/2 tsp coconut sugar
Zest from 1 large orange
Black pepper
Optional: ½ tbsp Pulsin protein powder to thicken the sauce

SO MAN
www.sobody.co.uk

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).