Mara’s Tofu With Mixed Grains

Preparation

1. Step 1

   Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.

2. Step 2

   Line a baking sheet or large plate with paper towels. Set aside.

3. Step 3

   Pat tofu blocks dry, then halve lengthwise. Cut into ½-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.

4. Step 4

   Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.

5. Step 5

   Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.

6. Step 6

   Remove cooked tofu to prepared baking sheet, and allow to drain.

7. Step 7

   Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.