two ways | tofu
Though it's been nearly five years since she's passed, my grandmother still holds a very special place in my heart. I remember growing up with her by my side, inseparable. I'd sit with her during late afternoons as she drank her tea and while I played with my Barbies; I'd always follow her to the kitchen where I'd watch her put together the most amazing dishes consisting of whole fish, fresh vegetables, and steamed cakes; and since she was a vegetarian, I naturally followed in her footsteps and wanted to be one too. Though the latter didn't last too long, I still remember the love we shared for tofu, and all her favorite dishes. Lately, I've been experimenting a lot with tofu since I'm trying to cut down on my meat intake and these dishes, though very different from those that my grandmother used to consume, still remind me of her. My favorite so far is marinading the tofu in miso and roasting it, but the options are truly endless. So, here are two ways that are fairly simple and will make enough to last you a few days.
--
Roasted Kale and Tofu Salad serves 2
1/2 block of Firm Tofu, cut into 1/4-inch 2 cups of Kale, stems and ribs removed, chopped 1/2 tablespoon Sesame Oil 2 tablespoon Olive oil 1 tablespoon Low-sodium Soy Sauce 1/2 teaspoon Sesame Seeds Lemon zest, optional
INSTRUCTIONS. Preheat oven at 350. In a small bowl, whisk together sesame oil and soy sauce. Transfer two-thirds of the mixture into medium bowl, add tofu, cover, and refrigerate for about 20-30 minutes. Remove from refrigerator, add kale and toss until everything is evenly coated.
Line a baking sheet with parchment paper, and transfer kale and tofu onto sheet using tongs. **Do not pour excess liquid onto baking sheet.** Bake for 15 minutes, transfer kale into a large bowl and set aside. Place tofu back into oven and bake for an additional 10-15 minutes.
Combine tofu with the kale and toss with the remaining dressing, add sesame seeds and zest of half a lemon.
--
Crispy Miso-Glazed Tofu and Pan-Seared Shiitake and Asparagus serves 2
1/2 block of Firm tofu 1 cup Shiitake Mushrooms, stems removed 1/2 bunch (about 5) Asparagus, ends cut off, then cut in half 1/2 tablespoon Miso Paste 1 tablespoon Honey 1/2 tablespoon Rice Wine Vinegar 1 teaspoon Low-sodium soy sauce 1 tablespoon Sesame oil 1 clove garlic, minced Vegetable oil
INSTRUCTIONS. Preheat oven to 350. In a shallow bowl, whisk together miso, honey, rice wine vinegar, soy sauce and sesame oil. Slice tofu into 4-5 pieces, add to marinade, cover, and refrigerate for 30 minutes, turning once. Line a baking sheet with parchment paper, remove tofu slices from marinade and place onto sheet, and bake for 30 minutes.
In a medium saucepan, heat 1 teaspoon of oil on medium-low. Add garlic, then asparagus. Cook for about 2-3 minutes, then add mushrooms. Cook for another 5-7 minutes. **If pan is getting too dry, add a tablespoon of white cooking wine.** Remove from heat and serve with tofu.