It's a hot summer evening and we just returned home from visiting a gorgeous Flower Garden on a lake. It is late, we are hungry and so happy I have this cooked cubed coconut amino tofu already cooked and in the fridge ready for a quick salad!
In the morning, using organic firm tofu, I pressed out the extra water and cut it into small cubes. In a glass container, I mixed a sauce of sesame oil, coconut aminos, tamari, and just a drop of maple syrup. (chopped garlic or fresh ginger is great when you have more time) Put it in the fridge for 1-2 hours, mixing occasionally. (I use a tightly locked glass box container so I just give it a shake every once in a while to stir) To cook, either stir fry in a pan on medium or cook on low moisture in your gaggenau sprinkled with sesame seeds.
Serve warm or cold over mixed green salad with avocado and a sprinkling of toasted sesame seeds.