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Citrus Tofu with Cabbage, Squash, and Mushrooms

June 18, 2012

In an effort to use up all of the CSA veggies before heading out for 4 days in Montreal, I cooked dinner for 4 with my fingers crossed that I would have 3 more people to feed by the time I finished cooking it. And for the FIRST TIME since I started making wishes like this (which started about 5 years ago, fyi), it actually happened! Just as I was taking this picture, my downstairs housemate came bounding up the stairs to say hello and tell me that whatever I was making smelled awesome. So to thank her for the compliment, I fed her and her friend dinner!


Juice of 1 Lemon (about 1/4 cup)
Juice of 1 Lime (about 1/4 cup)
3 Tbsp soy sauce
3 Tbsp brown sugar
1 package firm tofu

Drain and press the tofu between two plates and put something heavy on top for about 20 minutes.  Slice the tofu into 1/4″ thick squares and put them in a pie plate or dish of similar size.  Whisk together lemon and lime juice, soy sauce, and sugar. Pour over tofu and let it sit for a bit. However long you have to give it, it will take. I left mine for about 25 minutes. I would have done 10 if that that is all I had, or overnight if I ever thought ahead about such things.

Heat up a Tbsp of oil in a pan over medium heat and pour tofu and sauce in. Cook until it is browned on both sides and the sauce has been absorbed/evaporated.


Heat a bit of oil in a large pan/wok. Add in all kinds of vegetables. I chose napa cabbage, mushrooms, yellow crookneck squash, and onions. When they are almost all cooked, add in about an inch of grated ginger, about 2 Tbsp soy sauce, and about 1 Tbsp rice wine vinegar. After the vegetables are cooked to your liking, add in the tofu. Mix it all around and serve over brown rice. Eat with your friends who will magically appear.

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