Lunch: Tofu Yum-Yum Rice Bowl

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

Ingredients

1 14 ounce package extra-firm tofu, drained, cut into 8 pieces
1 small head garlic, cloves coarsely chopped (about 1/4 cup)
1/2 cup soy sauce
1/4 cup hot chili paste (such as sambal oelek)
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons coarsely chopped peeled ginger

Instructions

Place tofu on a rimmed baking sheet layered with paper towels; top with several more paper towels and press gently to squeeze out excess liquid. Transfer tofu to a shallow baking dish.
Give garlic, soy sauce, chili paste, cilantro, and ginger a whirl in a blender, scraping down the sides as needed, until smooth, about 3 minutes (consistency will be similar to ketchup). Pour over tofu and turn to coat. Chill at least 2 hours.
Do ahead: Tofu can be marinated 12 hours ahead. Cover and keep chilled.

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