How do you feel about tofu?
It is a very polarizing food.
Most people think you either like it, or you don’t.
The carnivores thought they didn’t like it.
Until we baked it.
Once baked it has a nice charred, crispy exterior, and chewy interior.
It does not resemble it’s previous soft and pale packaged self at all.
Paired with Peanut dipping sauce, a big mound of sushi rice and some hoisin green beans, it was a big hit.
Wish I had put a little ramekin of peanut sauce in shot!! Darn, was in a hurry to get to the table and enjoy.
- 1 block extra firm tofu
- 3 Tbs extra virgin olive oil
- 2 Tbs honey
- 1 Tb soy sauce, I use a gluten free version
- 1 Tbs chili paste (I use sambal Oelek), or hot sauce
- 3 Tbs sesame seeds
- Dipping Sauce:
- 1/2 cup creamy organic peanut butter
- 1/4 cup low sodium vegetable or chicken stock
- 3 Tbs soy sauce
- 1 1/2 Tbs brown sugar
- 1 1/2 Tbs grated fresh ginger
- 2 Tbs lime juice
- 1 tsp chili paste (I like Sambal Oelek), or hot sauce
- 2 cloves garlic, minced
- 1 tsp red curry paste, I use Thai Kitchen
Preheat oven to 375 degrees.
Unwrap tofu and place on plate lined with several layers of paper towel, top with another plate.
Leave to drain for 5-10 mins.
Line a baking sheet with parchment paper.
In large bowl mix together olive oil, honey, soy sauce and chili sauce.
Microwave for 30 seconds, then mix well.
Cut tofu into large 1" chunks, add to large bowl and coat with warmed marinade.
Sprinkle with sesame seeds.
Place on baking sheet and bake for 20 mins, flipping over after 10 mins.
Add all ingredients to blender and blend until smooth.