Tofu Tonight

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Did you miss the weekend posts?
 - I made granola using Blue Agave Nectar
 - Evan and I volunteered at a community farm/garden
 - We enjoyed Indian food & drinks in downtown Palo Alto
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Hi, friends! I hope Monday has been treating you well. I loved reading all your comments about the Oscars and award shows. It seems that a lot of you find them a wee bit boring - but most of you enjoy the fashion. To be honest, my favorite part last night was when they interviewed Wolfgang Puck about the dinner that he was catering after the awards ceremony. Drool.

I have to share a wonderful tofu marinade with you - it's the one that we had last week alongside that elegant side dish known as mac & cheese!


I used Caitlin's Perfect Baked Tofu as inspiration - only making a few minor changes.




Oh, golly. This was absolutely delicious! By far the best tofu I've ever had - if you don't count crispy, fried tofu in panang curries from hole-in-the-wall Thai cafes. 


Up close & personal!


We enjoyed it so much that we're having it again tonight. It hasn't even been a week since we last had it!

Sweet & Spicy Tofu
Inspired by: Caitlin's Perfect Baked Tofu

Ingredients:
1/2 block of extra firm tofu
1 tablespoon olive oil
2 tablespoon Blue Agave Nectar
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

Directions:
Press tofu - either with a tofu press or between two cutting boards & using a weighted object on top (the latter will take about 3o minutes). 

Preheat oven to 375 degrees. Cut tofu into bite size pieces. In a medium bowl, combine the remaining ingredients and whisk together. Add your cubed tofu to the bowl and GENTLY coat all the pieces. 


Coat a baking sheet with cooking spray. Arrange tofu on baking sheet and bake for 25 minutes - tossing halfway through.


Yield: 2 servings

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