Tofu. You never know what to do with it because it doesn't taste like anything.
That's a good thing.
It gives you the opportunity to do whatever you want with it! I've been on an Asian kick lately so I gave it a try. The husband was so kind as to throw together a cucumber salad as well!
Adapted from Running To The Kitchen.
Ingredients:
Tofu
1 block extra firm tofu, pressed & cubed
1/2 tablespoons cornmeal
2 tablespoons extra virgin olive oil
Sauce
1 clove of garlic
1½ tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon red pepper flakes
juice of ½ a lime
1½ tablespoon honey
1 tablespoon chopped mint
Sweet and Spicy Cucumber Slices
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
That's a good thing.
It gives you the opportunity to do whatever you want with it! I've been on an Asian kick lately so I gave it a try. The husband was so kind as to throw together a cucumber salad as well!
Adapted from Running To The Kitchen.
Ingredients:
Tofu
1 block extra firm tofu, pressed & cubed
1/2 tablespoons cornmeal
2 tablespoons extra virgin olive oil
Sauce
1 clove of garlic
1½ tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon red pepper flakes
juice of ½ a lime
1½ tablespoon honey
1 tablespoon chopped mint
- Toss the cubed tofu with the corn meal in a large bowl.
- Heat the olive oil in a large skillet over medium high heat.
- Add the tofu and let cook for about 5 minutes per side until golden brown, mine took about 15 minutes until I was happy with color and texture.
- While tofu cooks, add the remaining ingredients to the bowl and whisk together.
- Remove the tofu to a plate.
- Add the sauce from the bowl to the hot skillet and let cook for about 30 seconds.
- Add the tofu back to the skillet and toss until fully coated with the sauce.
You could have this with rice, but like I said, the husband made me a cucumber salad to go with it. It was delicious so I've included the recipe from Our Best Bites
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar*
1/4 tsp red pepper flakes
2 Tbs minced red onion
- Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.
- Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
- When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.
