Cold Tofu

I’ve been obsessed with this cold T O F U dish! It’s perfect for this warm weather and is so simple to make // For all you non tofu lovers, please try this, it might change your mind!

INGREDIENTS:

⁃ 14 ounce firm tofu sliced into cubes

⁃ 1 pack enoki mushrooms

⁃ 1 pack shimeji mushrooms (or any mushroom if your choice)

⁃ Garlic minced

⁃ Shallots diced

⁃ Cilantro minced

⁃ Green onion diced

⁃ Ginger minced

⁃ Sugar

⁃ Rice vinegar

⁃ Soy sauce (I use liquid aminos)

⁃ Sesame oil

⁃ Olive oil

INSTRUCTIONS:

1. Place cubed tofu into large container and set aside.

2. In a medium pan, add olive oil and turn heat to medium.

3. Add enoki and shimeji mushrooms, cook for a 2 minutes or until mushrooms are soft. Add mushrooms to tofu.

4. In a small bowl combine garlic, shallots, cilantro, green onion, ginger, sugar, rice vinegar and soy sauce.

5. In the same pan mushrooms were cooked in, add sesame oil on medium heat (be careful and pay close attention to this part so you don’t burn yourself), let sesame oil heat up.

6. Once sesame oil is hot, carefully pour sesame oil over all the garlic, shallots, cilantro, green onion, ginger, sugar, rice vinegar and soy sauce. Mix well until all is combined.

7. Pour mixture over tofu and mushrooms and enjoy with rice or quinoa!