· Finely mince ginger.
· Add to diced tofu and squeeze the juice of one lemon. I used Fortune Tofu firm, and ¼ inch cubes. I wanted the tofu to soak up the marinade. You could use extra firm.
· Finely mince fresh spearmint. I use kitchen shears and cut several leaves fine at a time. I love the mint in our yard – it is fresh and available from early spring until well after the first frost.
· Mix together all ingredients and set aside to marinade.
