In the event you don’t develop into 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 wish to maintain a number of straightforward to cook 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 dad and mom at their homestead on Gabriola Island, and after three full days away, I arrived again residence noon (recent from a seaplane journey I’d add!), ravenous. I used to be craving consolation meals and took a fast peek contained in the fridge, and was so happy to seek out two blocks of tofu fortunately sitting there ready for me. With that glad discovery, and somewhat extra foraging by means of the cabinets and the crisper, I used to be off to the races for a lifeless easy and finally satisfying home-cooked meal.
This recipe is so extremely adaptable by way of precise quantities of the elements you employ, although it’s onerous to say whether or not there are any elements on this marinade I’d say aren’t essential. They’re all so good! Play with the measurements of sriracha and ketchup you employ (I principally freestyle this recipe), however watch out to not splash an excessive amount of soy sauce or Bragg’s, otherwise you’ll possible find yourself with a tofu-textured salt competition. However, we’ve all been there sooner or later 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 unbelievable 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 normally at all times want I had made extra. I served it right here with buckwheat soba noodles and fast stir-fried inexperienced veggies. I at all times add an additional splash of sesame oil (as a result of I like it!), and prime 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 along with your fingers. Lay flat on a evenly 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 may even maintain the marinade from burning within the pan (and as a substitute 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 possible want you had extra as soon as it’s gone 😉