Ginger Beer Tofu

• 1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
• 1/4 cup pure coconut water
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons tamari
• 1 tablespoon light molasses
• 1 heaping tablespoon grated fresh ginger
• 1 tablespoon olive oil

If using extra-firm tofu, press the tofu first. Slice the tofu into 1/2-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray. Whisk together all of the ingredients except the tofu. Add the tofu strips and flip several times to coat with marinade.

Bake for 30 minutes, stirring occasionally, until the marinade has been mostly absorbed and the tofu is golden. Serve warm or chilled. Store chilled and use within 2 days for best flavor.

Alternatively, you may grill the tofu on an outdoor grill or in a cast-iron grill pan. Slice the tofu into 1/2-inch-thick slabs instead of strips. Oil the pan and grill the tofu in a single layer, basting occasionally with marinade and flipping once or twice until golden brown. Store as directed.

Dark & Stormy Tofu: Add 2 tablespoons spiced rum to the marinade.

For true ginger beer goodness, replace the coconut water with extra-spicy real Jamaican ginger beer!

Serves 4 as salad topping.

VERDICT:  We made to go on Tamari Greens Bowl, and it's good.  We pressed the tofu and it really did get firm and sliceable. Keep. From Salad Samurai.