Monday, September 8, 2008

Baked tofu on a spinach salad( gluten free, nut free, dairy free, vegetarian, citrus free)


I used a recipe for the baked tofu that I got from guilding calm - the recipe goes as follows with my changes
1) Use FIRM tofu (I used mori-nori, since it is shelf stable)
2) Cut into pieces/strips as thin or big as you like- smaller, thinner strips cook faster
3) Blot with paper towel to absorb some liquid- I covered it in paper towels, and put a pan weighted down with a container of sugar to drain it.
4) Quickly rub in a marinade of sesame oil, rice vinegar, ginger powder, honey, and fresh chopped garlic.
5) Bake at 425 for 45 minutes or so, flipping once. (Really I just go until when it is browned. Sometimes I bake it at 400, sometimes 450….and I just go as long as need be!)
I then placed it on a bed of spinach, and topped with a homemade asian salad dressing made with sesame oil, garlic, red pepper flakes, onion powder, tamari, and ginger powder.

2 comments:

glidingcalm said...

aw thanks for giving me the shout out!!! it looks awesome, and I'm so glad it worked out for you!! yay!!!!!

Vanessa said...

I have some good mania for spinach salad. And I love it. I will make it for my family and give them a surprise.Thanks for these tips. I will try it.

Vanessa
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