I’m generally not good at tofu, tonight was a rare success. It was chewy on the outside and soft on the inside, with a salty and delicious sauce. Shane grumbled a bit in the face of such an overtly vegetarian meal, but grumbles or no, this dish is a keeper.
I baked the tofu like this, except in big slices instead of cubes. Next time I will make the slices a little thicker, closer to 3/4″ so that the chewy-to-soft ratio is better. If you don’t have cooking spray, you can apply oil to the tofu with a pastry brush. The hands-on time for baked tofu is minimal.
The sauce was based on this recipe. I substituted honey for pomegranate molasses, and left out the orange. If you use salted peanut butter, like I did, use un-seasoned rice vinegar instead of seasoned, or it might get too salty. The recipe makes more than enough to serve with 2 lbs of baked tofu.
The broccoli was disappointing. I had high hopes for little bitty florets, sauteed until slightly brown and then doused with wasabi-soy dressing. It came out kind of blah.
i am a big fan of suateed broccoli and do it alot on our house. i usually saute it over high heat in one clove sliced garlic, lemon zest, ap pinch of red pepper flakes and olive oil and kosher salt. And then if i am feeling decadent afterwards, i may grate fresh parmesan on it.
otherways i have done it: again, the garlic and the olive oil and pan sautee and then at the last minute, i add 1/4 cup soy that has some brown sugar in it so it is sweet and salty and then i pour it over the broccoli and toss in the pan as the soy mixture cooks down and thickens. (shouldn’t take more than one minute)
Thanks for the baked tofu tips! i am excited to try and rob would love if i served baked tofu with peanut sauce for dinner.
p.s. i love the photos for today’s post!