Baked Tofu

I sometimes overlook the simplest meals when I come to share my recipes here. I often want to present something so enticing, that you will think oh-my-god-I-must-make-this-now. And that’s all well and good, but often not reality. I know I am personally struck with at least a few nights each week where I am so thoroughly exhausted and need to make something healthy yet mindless. So, if this baked tofu helps at least one of you today, I consider my work here a success.

Feel free to add this to rice, salads, soups or just munch on it as a snack. It stays reasonably crunchy in the fridge for a few days also. Last night I added it to this delicious Asian Coconut Noodle Soup from Dana. So good!

Baked Tofu
serves 2-4

14 oz firm tofu, cut into 1/2" cubes (no need to press out water)
2 T soy sauce
1 t sesame oil

Preheat oven to 500F. Arrange tofu cubes on a baking sheet, in a single layer. In a small bowl, combine soy sauce and sesame oil. With a pastry brush, generously coat tofu with sauce. Bake 30 minutes, flipping tofu every 10 minutes, with a spatula, to ensure an even crunch. Remove from oven and allow to cool.

Broccoli-Cheddar Soup

I have embarked on the most ridiculous project—and all by accident. It started when I returned home from Alaska and was confronted with friends and family asking “How was your trip? Do you have photos?” Do I have photos? Ha! I have over 850 photos that needed to be sorted, cropped and corrected. And they will not be released in to the world until they are perfect. Perfect. But there was this nagging voice inside my head telling me that I need to get to previous photos before I even attempt these. I tried to quiet it, but nagging voices aren’t that easy to silence. Well, at least mine is not. So I looked back to see when I last printed out photos. And as it turns out, it was 2004. As in FIVE years ago. Oh lord.

So to compensate, I am keeping my cooking projects simple. And hearty. I have had this soup bookmarked for some time, but made one significant change to the recipe. I substituted tofu for cream. I wanted to mimic the texture of a thick creamy soup, and the tofu adds protein and significantly lowers the fat. It’s fuel for long nights buried in Photoshop.

Broccoli-Cheddar Soup
adapted from Gourmet . serves 4

1 medium head broccoli, cut into small florets
2 T olive oil
1 large potato, peeled and cut into 1/2" cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
1 c soy milk (or skim)
2 c coarsely grated sharp Cheddar cheese
6-7oz firm tofu (apx 1/2 block)

Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c water, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add soy milk and Cheddar, stirring to melt.

Transfer 3 c soup to a blender, and add tofu (this may need to be done in 2 batches). Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper (I added about 1 t more salt).

Salt & Pepper Tofu

Ahh...tofu. The official icon of vegetarian eating. Leaving meat-eaters everywhere to run and hide at the mention of it. Which is really too bad. Sure tofu is basically tasteless when not seasoned properly, but umm, so isn't chicken. And that is actually a GOOD thing. Tofu's porous qualities make it great for marinading and for dishes where you really want the spices to stand out. Like this one. It is spicy, and when cooked to a golden brown, leaves a crunchy exterior with a softer inside. And really, what more could you ask for?

Salt & Pepper Tofu
adapted from Secrets of the Red Lantern . serves 2

1 package extra-firm tofu (12-16 oz), drained
1 jalapeño pepper, minced
2 garlic cloves, minced
1 t fresh ginger, peeled and minced
1 T salt
1 t pepper
1 t sugar
1/2 t five-spice powder
2 T olive oil*
4 scallions, chopped

With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels (the heavier the better, as you are trying to extract as much water as possible from the tofu) and let sit 20-30 minutes. Cut tofu into 1" cubes.

In a large bowl, combine jalapeño, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides. In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add scallions and cook an additional 2 minutes, until tofu is golden brown.

* reader lizkat, uses peanut oil with great success