1 ¼ cups water
2 large cloves garlic, crushed
¼ cup tamari
1 block (450 – 500 grams) firm tofu sliced width-wise into 8 slabs
In a bowl, mix and stir all marinade ingredients. Marinate the slices of tofu for 6 to 8 hours, or overnight.
Drain the tofu. Lay the tofu slices, not overlapped, on a baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes, or until they are lightly browned.
Flip over and bake for a further 15 to 20 minutes. The tofu slices will be light brown in colour and slightly puffed. Let cool and cut into ½ inch strips.
½ cup carrot, thin diagonals
½ cup celery, thin diagonals
¼ cup green onions, including the green part, finely sliced diagonally
1 cup parsley, finely diced
¼ cup arame seaweed, soaked for 5 minutes in warm water, then drained
2 T dark sesame oil
2 T tamari
2 T freshly squeezed lemon juice
1 tsp brown rice vinegar
1 tsp freshly grated ginger root
½ tsp mirin
1 clove garlic, crushed
In a large bowl place the tofu and vegetables. Pour the dressing over them, toss to combine.
cloves garlic, crushed
dark sesame oil
freshly squeezed lemon juice
brown rice vinegar
freshly grated ginger root
clove garlic, crushed
THE GREEN DOOR RESTAURANT