Creamy cilantro ginger tofu |
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3 | tablespoons | avocado oil | ||
.6 | oz | ginger, grated | ||
3 | cloves | garlic, finely chopped | ||
1.5 | oz | cilantro, finely chopped | ||
drizzle | soy sauce | |||
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In a food processor, finely chop ginger and garlic.
In a pan, warm avocado oil over medium heat. Add to sauté ginger and garlic until slightly browned and fragrant.
Mix in cilantro and soy sauce until well incorporated. Turn off heat.
2 | tablespoons | avocado oil | ||
1 | block | firm tofu, cubed | ||
4 | tablespoons | tahini | ||
2 | tablespoons | warm water |
In a pan, warm avocado oil over medium-high heat. Add firm tofu to sauté most sides until slightly browned.
In a bowl, stir and combine warm water and tahini until creamy.
Toss to coat firm tofu with sauce.
Add cilantro ginger pesto to coat creamy tofu.