Spicy Tofu

Press firm tofu between paper towels or a clean cloth and weigh it down for at least 20 minutes to remove as much moisture as possible, then cut into small, thin cubes or slabs.

Peel and finely grate fresh ginger, then combine it in a bowl with tomato paste, lemon juice, and salt to form a thick marinade.

Add the pressed tofu pieces to the marinade, toss gently to coat every surface evenly, and allow the tofu to marinate so it absorbs the bold spiced flavors.

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper, then arrange the marinated tofu pieces in a single layer without overlapping.

Bake the tofu in the preheated oven, flipping the pieces halfway through, until they are deeply golden, dry, and crisped to a cracker-like texture.

While the tofu bakes, lightly toast the peanuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, then set aside.

Remove the crisped tofu from the oven and immediately toss it with the toasted peanuts and thinly sliced green onions for added freshness and crunch.

Finish with a final squeeze of lemon juice and a pinch of salt to taste, then serve immediately as a snack or allow to cool completely for a dry, cracker-like texture.