Baked tofu w/vegetables + peanut sauce

Saturday, February 16, 2008

I am a fairly recent convert to tofu. To help myself along, I bought this quite helpful cookbook by Deborah Madison, author also of the Greens Cookbook and The Savory Way called This Can’t Be Tofu! My favorite way to prepare it is one she describes in the “Techniques” section where it could easily be missed: baking it. I have found that cutting the brick in thirds and then in quarters makes for nice-sized pieces, and then I bake it on parchment paper—no oil necessary. 35 mins. at 375 will give you little tofu puff—dense and chewy. Then I can do with it what I want.

I like her Tofu in Creamy Nut Butter with Scallions, but I substitute my baked squares of locally made Fresh Tofu for her fried tofu trianges. And then add a stir fry of vegetables—here, napa cabbage, yellow pepper, shitake mushrooms, and carrots. Good stuff for a winter meal.