Today I bring to you a second post using tofu. To be perfectly honest, it’s not much different than this one but I love the addition of fresh ginger and this time I used toasted sesame oil.
I have nothing against tofu, but — to be honest — prefer tempeh. I can’t believe I haven’t shared my tempeh scramble with you yet. Soon I promise!
Also, I do not have a “Love or Hate” relationship with tofu, nor do I believe it’s a vegetarian/vegan fare. It’s just not my fave; but it’s definitely growing on me?.
Do you find the chewy texture or almost rubbery texture un-enjoyable? I have a solution! When done right like this one, it can be delicious and satisfying!
Forget about the spongy texture, and think about crispy, firm, and flavorful cubes of tofu.
First marinating and then roasting the tofu infuses it with flavor and creates a sturdy protein that can be used in a number of ways.
I love using simple marinades to add flavor to almost any food including tofu. I used oil, coconut aminos, cider vinegar, ginger, and cayenne pepper and then baked until crispy. This is the secret. High temps and therefore crispy flavorful tofu.
Roasting seals in the flavor and results in firm, crispy, and slightly chewy tofu that can be made ahead for easy dinners or quick lunches all week.
Savory, delicious tofu that’s great tossed with greens, or piled up on some fluffy rice, quinoa, noodles, or cauliflower rice.
If you’re new to Tofu this would be a great recipe since it’s not only tasty, but easy too. I am starting to love tofu even more.
You know what else I am digging right now? It has nothing to do with food this time?! A couple weeks ago I was chatting with Ellie and she asked if I have access to Heart Rate Variability? I had no idea what she was talking about! Life got in the way and I hadn’t gotten around to researching it but after listening to this podcast I was super intrigued. If you’re a data person, you may want to check it out too. I’ve had only 3 readings thus far but they’ve been spot on. Coincidence? Maybe? I did have a couple of strong readings and I definitley felt good enough to run a bit harder both days. Sunday was a different story. The jury is still out of course. I will probably do a follow up post for anyone who is interested after a month’s worth of readings.
But for now, if you’re ready to try some crispy tofu, you know what to do?.
CRISPY BAKED TOFU
INGREDIENTS:
- 1 tablespoon toasted sesame oil
- 4 tablespoons soy sauce (I used coconut aminos)
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly grated ginger
- Pinch of cayenne pepper
- 1 pound firm tofu
DIRECTIONS:
- In a large bowl combine oil, soy sauce, vinegar, and ginger. Whisk well and set aside.
- Drain the tofu and pat dry with paper towels. Slice into ½-inch cubes.
Add tofu to the bowl of the marinade, and gently toss to coat. Cover and refrigerate for at least 15 minutes to 1 hour, up to a day. - Preheat oven to 400°F and place a rack in the middle. Line a baking sheet or dish with parchment paper. Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.
- Serve tofu with additional marinade (or soy sauce) over a bed of greens, rice, or noodles.
Have you tried Tofu? How about Tempeh?
Have you heard of Heart Rate Variability?
Do you train by effort and pay attention to how you feel at certain paces or have you ever run via Heart Rate Training?
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