Seared Tofu in “Crazy Water”

Have you ever heard of  Acqua Pazza or “crazy water”? It’s an Italian tomato broth infused with olive oil, chills, and fresh parsley. Traditionally, its used to poach fish, but I made this version using local, organic tofu “steaks” cut on an angle.  I carefully poked a few holes in the tofu and marinated it in sesame oil, tamari, a bit of powered ginger and … Continue reading Seared Tofu in “Crazy Water”