When you don’t grow to be the ocean, you’ll be seasick on a regular basis.
As I discussed in final week’s e-newsletter, once I’m not nicely stocked with pre-cooked legumes, I prefer to hold a choice of straightforward to prepare dinner tofu or tempeh within the fridge, for when the temper strikes, or for simply when dinner must occur quick and I’m simply not ready. This previous weekend, I visited my mother and father at their homestead on Gabriola Island, and after three full days away, I arrived again residence noon (recent from a seaplane experience I would add!), ravenous. I used to be craving consolation meals and took a fast peek contained in the fridge, and was so happy to search out two blocks of tofu fortunately sitting there ready for me. With that joyful discovery, and a bit extra foraging by the cabinets and the crisper, I used to be off to the races for a lifeless easy and in the end satisfying home-cooked meal.
This recipe is so extremely adaptable by way of precise quantities of the components you employ, although it’s arduous to say whether or not there are any components on this marinade I might say aren’t crucial. They’re all so good! Play with the measurements of sriracha and ketchup you employ (I largely freestyle this recipe), however watch out to not splash an excessive amount of soy sauce or Bragg’s, otherwise you’ll seemingly find yourself with a tofu-textured salt competition. However, we’ve all been there in some unspecified time in the future earlier than, haven’t we?
I typically make this baked tofu simply to have within the fridge for the week, since it isn’t solely incredible scorching out of the oven, it makes an amazing chilly snack or add-on to a salad too. It by no means lasts lengthy right here in our home, and I often all the time want I had made extra. I served it right here with buckwheat soba noodles and fast stir-fried inexperienced veggies. I all the time add an additional splash of sesame oil (as a result of I am keen on it!), and high with toasted sesame seeds. Perfection!
On a regular basis Baked Tofu:
1 pound agency tofu, cubed
2 tbsp ketchup
2 tbsp sriracha
1 tbsp toasted sesame oil
1/2 tsp crushed chili flakes, elective
1 tbsp soy sauce, or Bragg’s Liquid Aminos
1 tbsp sesame oil, extra to style
1-2 tbsp toasted sesame seeds
Warmth the oven to 400 levels. Add the cubed tofu to a mixing bowl, and add the ketchup, sriracha, sesame oil, chili flakes, and soy sauce. Toss gently to coat evenly together with your palms. Lay flat on a flippantly oiled baking tray and add to the 400-degree oven. Bake for 25-Half-hour, tossing gently each 10 minutes or so to make sure cooking on all sides. This can even hold the marinade from burning within the pan (and as an alternative of ending up cooked onto the tofu the place you need it). When the tofu is evenly cooked on most sides, and are turning brown, take away from the oven. Switch to a mixing bowl and garnish with further sesame oil and toasted sesame seeds.
Function seen right here with buckwheat soba noodles, and broccoli and peas stir-fried in sesame oil. Makes roughly 2 servings, and this recipe can simply be doubled! In truth, I like to recommend it. You’ll seemingly want you had extra as soon as it’s gone 😉