I also made some rolls earlier today, thinking I'd be making bbq tofu with coleslaw, then I saw this recipe. The rolls are the light wheat bread, from Artisan breads in 5 minutes a day, and they were just right for a sandwich roll (I made them about the size of a small-to-medium hamburger bun). They were really great!
- 2 tablespoons olive oil
- 1 tablespoon minced ginger
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 t (or more) crushed hot pepper flakes
- 1 minced fresh lime leaf or 1 teaspoon minced lime zest
- 1 28-ounce can chopped tomatoes, drained, or 3 cups chopped fresh tomatoes
- Salt and pepper
- 1 container of extra-firm tofu, drained, cut in 3/4" cubes, and pressed
- Minced fresh cilantro for garnish
- Lime wedges
2. Drain tofu, then broil in foil-lined pan after spraying with an olive oil mister. Broil for around 10 minutes, and 4-5 minutes on the other side, or until tofu is golden brown; remove and set aside.
3. heat olive oil in a deep skillet over medium-high, then add ginger and stir to cook for a minute. 4. Now, add all spices and stir briefly until mixture is aromatic, about 30 seconds.
5. Add tomatoes and salt and pepper, stir and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
6. Add tofu to heat through, about 3-5 minutes.
7. Serve over rice, garnished with cilantro and accompanied by lime wedges.