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Archive for July, 2017

I’ve got a lot to tell you about – some amazing travel and a skyr dessert from last year’s Iceland adventure – but this recipe has been sitting in my draft pile since May and despite these long sticky days of summer when all you want to do is crawl into your freezer, I’m here to encourage you to turn on your oven and sweat it out.

There’s no backstory to this recipe, no seasonal ingredients, no science, but I’ve made it more than a handful of times and it’s a keeper. I call it tofu candy because the brown sugar in the teriyaki marinade caramelizes during a long bake in the oven, and I can’t help but paw little cube after little cube into my not-so-little mouth and end up eating an entire block of tofu (nearly a pound of the stuff) before I realize. I mean, seriously, these are the Jelly Bellies of the hippie dippie crunchy granola world.

Roast some broccoli at the same time if you want to call it dinner.

Teryaki tofu (aka, tofu candy)

Adapted from Cooking Light. If you want to add some vegetables, slide a baking sheet of broccoli (tossed in olive oil, salt, and pepper) in the oven ten minutes into the baking process – it should be ready around the same time as the tofu. Double or triple the marinade so you can toss in some pressed tofu and have candy on a whim (plus about 40 minutes of oven time).

Serves 1 or 2 as dinner

– 1 (14-oz) package extra-firm tofu, drained

– 1 T brown sugar

– 1 t grated fresh ginger

– 1 garlic clove, minced

– 1 T low sodium soy sauce

– 1 t rice wine vinegar

– 1 t toasted sesame oil

– dash hot sesame oil

– cooking spray

– 1 T toasted sesame seeds

Drain. Cut the tofu crosswise into 5 (1-inch-thick) slices. Place slices on several layers of paper towels and cover with additional paper towels. Place a cutting board on top and weigh down with several cans. Let stand 20 minutes, pressing down occasionally.

Whisk. While the tofu is pressing, whisk together the sugar, ginger, garlic, soy sauce, vinegar, oils, and sesame seeds.

Cube. Cut each tofu slice into 1/2-inch cubes.

Soak. Add tofu to marinade and toss to combine. Let stand for 10 minutes. Heat oven on to 375ºF.

Bake. Arrange tofu in a single layer on a parchment-lined baking sheet coated with cooking spray. Bake at 375°, stirring periodically, for 30 – 40 minutes or until tofu is browned on all sides. Toss with sesame seeds.

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