I am recovering from the noro virus that’s been going around lately. Now that I’m back among The Chewing, I felt like some baked tofu. Because I’m tired (and lazy?) I just threw some random things into a bowl for a marinade, swirled it around a few times, and poured it over some sliced lite firm tofu. Results? Chew-riffic.
Nice mild flavor, if a bit salty. I think I baked them at 375 degrees for about 45 minutes, on a lightly-oiled glass casserole dish. I sliced half of the brick into 3 pieces, and the other half into 4 pieces. Thinner slices turned out chewier, a texture that I prefer.
A rough list of ingredients:
- soy sauce
- splash of seasoned rice vinegar
- squirt of agave nectar
- few drops of dark sesame oil
- few dashes of garlic powder
- pinch of crushed red pepper
Slice tofu, press, and marinate for about 1/2 hour. Bake at 375 degrees on a lightly oiled, foil-lined baking sheet or until brown and crisp on the edges, turning at least once.
The tofu was great by itself, but even better in a sushi roll (with shiitake mushroom, cucumber, and cilantro).
The first drive home after the switch to non-daylight savings time is always rough. You leave work in twilight, arrive home in total darkness, and feel like crawling directly into bed. Although today was relatively warm (71 degrees!) for early November, a quick and tasty soup still felt appropriate. Here’s a quickie made with leftover coconut milk from the very successful African Peanut Soup we had last week. (Which disappeared almost instantly.)
Red Curry Vegetable Soup
1 cup coconut milk
2 cups vegetable broth
2 tbsp red curry paste
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup chopped red bell pepper (or yellow, or whatever you have on hand)
1/2 cup thinly-sliced carrots
1/2 cup frozen peas
Saute onions over medium heat in a bit of water until slightly soft. Add garlic and remaining vegetables. Stir in curry paste and cook briefly. Add vegetable broth and simmer until vegetables reach desired doneness. (I like mine a little crispy.)
Add coconut milk and heat through for about 5 minutes. Makes about 2 generous servings.