250gram block of 'firm' tofu, sliced into 4 steaks as shown in the picture
2 T tamari
1 T grated ginger
2 tsp tsp honey
1 T apple cider vinegar
sesame seeds to garnish
After slicing your tofu steaks, pat them dry with paper towels.
Whisk tamari, ginger, honey and apple cider in a bowl before pouring into a shallow dish.
Add your tofu steaks, turning them to cover them in the marinade (leaving for up to 4 hours, spooning over the mixture at regular intervals will help to infuse the flavour further).
Heat your coconut oil in a high heat pan, adding the tofu steaks and cooking for a couple of minutes each side.
NOTE: due to the caramelisation factor of honey, the dressing on the tofu can blacken quickly, so don't leave unattended!!!!!!!
Before removing the tofu pour the dressing from the dish into the pan and remove from heat, it will bubble and thicken creating a reduction sauce.
Serve atop salad, or add to sitrfry's, drizzing the sauce from the pan and sprinkling with sesame seeds.