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.


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.

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