Asian Crispy Tofu Salad Japanese cooking recipe

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14 ounces organic extra firm tofu (Nasoya works great and low fat is also okay to use)
3 tablespoons soy sauce
1-2 scallions, sliced thin (white and green parts)
2 garlic cloves (smashed with back of knife or garlic press)
1 inch fresh ginger, sliced
1 teaspoon dried lemongrass or 1 tablespoon fresh lemongrass (optional but recommended)
1 teaspoon sesame oil
salt and pepper, to taste

1Whisk all ingredients except for tofu in a 9×9 inch square baking dish.
2Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
3Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
4Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
5Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

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