2 Servings
14 Oz Tofu
2 Pepper Red Peppers
1/4 Cup Lime Juice
1/4 Oz 100% Apple Cider
1/2 Cup Parsley
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp, leaves Oregano
1 Cup Water
1/4 Tsp Garlic Powder
2 Medium whole (2-3/5" dia) Tomatoes
Take 1 extra firm tofu block (14oz) and drain the liquid from it.
Place a paper napkin on a plate and place the tofu block on it.
Place another napkin on top and place a chopping board on it.
Add some heavy weight on it carefully and set it aside.
Cut and de-seed 2 Thai chilis and place them in a bowl.
Juice one lime and add it to the bowl (about 1/4 cup).
Add apple cider, fresh parsley, salt, pepper, dried oregano, 1/2 of the water, and garlic power into bowl.
Mix well and set aside for 30 minutes.
Cut the tofu into cubes and place them in the bowl.
Shake the bowl carefully to cover the tofu with the liquid.
Add a bit more of the water if needed to ensure everything is covered.
Let the tofu marinate for at least 2 hours before using it.
I place the tofu in a glass jar and let it marinate in the refrigerator.
It will stay in the fridge for about a week.
Serve with sliced tomatoes.
