And let me tell you. It was really. freaking. easy.
The thought of buying that little package, draining off that unappetizing liquid and wasting a bazillion paper towels as you press the tofu block always seemed a little daunting.
[If you’re thinking…
“wow, if she thinks that’s daunting, she’s never going to make it in the real world.”
…then you are completely correct.]
But let me tell you again. It was really. freaking. easy.
And once marinaded, it tastes the opposite of insipid.*
And never once did I have to worry about giving my guest salmonella.**
And they kinda looks like marshmallows. And everyone loves marshmallows.
And you never have to defrost tofu.
And, most importantly,
your my Dad won’t go near it.
(more for me.)
*GRE vocab word…i’m trying to improve my lackluster*** vocabulary.
**unless you serve them cookie dough for dessert.
***pretty sure ‘lackluster‘ doesn’t make sense there. GRE, I hate you.
Sweet Chili Tofu
recipe from the brilliant and talented and fantastic Healthy Tipping Point
2/3 block extra firm tofu
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Honey
1/2 Tbsp chili powder
1/2 Tbsp black pepper
1 tsp smoked paprika
Wrap your tofu in several paper towels and press for 15 minutes between two heavy plates. While the tofu is pressing, make your marinade by combining the remaining ingredients in a small, microwavable bowl.
Preheat your oven to 350F.
Once the tofu is done pressing, cut your block into small squares (mine were more like rectangles and I got 16 out of the block). Transfer the tofu squares to a bowl. Now, microwave the marinade for 30 seconds, stir vigorously for 10 seconds and then pour marinade over the tofu. Gently toss the tofu to completely coat each piece. Transfer tofu blocks to a baking sheet and cook for 30 minutes, flipping each piece after 15 minutes.
Serve topping some brown rice & sauteed veggies or a top a salad…