Well, I have never been much of a tofu eater or cooker, but Eating In Week is inspiring me to try new things. These slices are nice to have on hand for munching, making sandwiches, stuffing in pita or tortillas or making spring rolls.
Start with 16 oz firm tofu. Drain excessive packing water off. Place on a plate, put another plate on top and heavy weighted item on top of the plate to press off excess water. Since my father loves to give me decorative paperweights, I found a nice heavy one to do the job. Let sit 30 minutes.
Marinate with your favorite marinade for 20 to 60 minutes. I used the following mix:
1 clove garlic
3 tablespoons rice vinegar
3 tablespoons soy sauce
juice from 1/2 lime
sprinkle of cayenne pepper
Bake at 375 on a greased cookie sheet for 40 to 60 minutes, until desired chewiness. Serve in strips or chop up. Enjoy.
Mussels with Zucchini and Paprika - Over the winter, I had fun making long-simmered pots of chicken paprika and goulash, Eastern European dishes that pull at my childhood memories. You see, m...
3 weeks ago