This was a total use-up-what-is-in-the-house kind of dinner, but my oldest loved it and I thought it was pretty good too. Here is the tofu part:
1 14oz pkg tofu cut into 1 inch cubes or smaller
2 T toasted sesame oil
2 T gluten free tamari
1 T red wine vinegar
1 T lime juice
2 t (Thai or lemon or regular) basil
Mix the liquids, pour over tofu, add basil and let it sit while next part is starting, for which one needs…
2 big cloves of garlic, minced
olive oil poured into a fairly big pan
Heat the oil, add garlic and saute for 2-3 minutes. Add the tofu and extra liquid, black pepper and Mediterranean salts and cook for 8-10 minutes. Set aside when finished.
For my son I warmed up a flour tortilla, added some greens to the middle, cut green onions, red peppers and garlic sauce. On top of the veggies I added the tofu, then wrapped it all up into a handheld meal. He loved it, though he did not trouble himself to put back the red peppers that fell out, so I’m not sure I’ll add those next time.
As for me I wanted to use up the gluten free hot dog buns in the house, (their date is today and I can’t possibly put another gf package of uneaten bread type stuff into the freezer. With just one person eating gluten free in the house I end up with a lot of freezer food), so I put down a big bed of cilantro on the bottom of the bun and added the tofu. It was awesome. For those that don’t like cilantro (and I know you are a passionate people) I’d recommend Thai basil instead. The tofu is quite Asian tasting with that toasted sesame oil so sticking with Asian herbs would be best.