After a few weeks of traveling, illness or general excessive busy-ness, I once again tried a new vegetarian recipe. It's one of the recipes from earlier this week when I attended the vegetarian cooking class and came away smelling of "Eau de Garlic."
I made it this evening, with a greatly reduced amount of garlic...
GINGERED TAMARI TOFU
Ingredients:
250 grams tofu, cubed
4 tbs tamari (similar to soy sauce if you cannot find tamari)
3 tbs sesame oil
4 tbs water
1 1/2 tbs grated ginger
1 medium onion, sliced
1 garlic clove, diced (or 3-4 if following the original recipe!)
pinch of cayenne pepper (more if you like)
Directions:
Mix all ingredients in bowl, cover and marinate in refrigerator for a minimum of 1 hour or as long as overnight.
Preheat oven to 200C or 400F. Bake for 20-30 minutes or until tofu has browned.
Serve with Quinoa and Salad. Rice would also work.
Comments:
When I arrived at the class and found out it would be baked tofu, I was extremely concerned. I really, really don't like tofu. However, I really liked this recipe. And when I served it from GLH this evening, he eyed it suspiciously. But he loved it and even said we should add it to the list of recipes for when we have guests for dinner. He even forgot to mention it would be a great side dish for steak!
Note about Quinoa: When I was a vegetarian in graduate school (for financial reasons that time) I ate quinoa frequently because it's cheap, a complete protein and very good. It's sort of similar to couscous. However, after I graduated and got a full-time job, I went back to my meat eating ways and forgot about quinoa until this past week. I am happy to be reacquainted. Although, you will not be surprised to discover, it is not "cheap" in Switzerland. You can find it at any Reformhaus (health food store).
7 comments:
I noticed NO COMMENTS. I wonder why. Nay I know why! Is this also a good side dish for a STEAK.
Actually you can do just about anything with tofu - I usually marinate and stir fry it but I have baked it before and even breaded it to make it crispy. My kids loved it that way. I even saw a recipe for tofu piccata with tomato sauce the other day. This recipe looks great, I have a chunk of tofu sitting in the fridge that needs to go soon so I'll have to give it a try.
I thought I left a comment, but it has vaporized. Or maybe I'm not following directions well today...
I've noticed that tofu isn't exactly cheap at the Reformhaus, but hopefully it will be more affordable at an Asian market.
If you haven't run across it yet, Heidi Swanson's recipe journal online at 101 cookbooks has lots of fun vegetarian recipes.
Migros carries organic tofu at a much lower price. Try looking there!
Just printed this recipe and bought all the ingredients. Will be tomorrow's dinner.
I also hate tofu but am inspired to try this after reading your comments regarding your feelings towards it! And - have never made quinoa -live in NYC and a box here was only $3 (a red quinoa) - it just says to boil - does it need any kind of spice at all?
BTW - love your blog, feel we'd be friends had we met. Thanks for the entertainment (and recipe I hope :))
Ariele
Hi Ariele,
Thanks for the comment!
Quinoa doesn't need anything, not even salt. Indeed, when I have tried to add things during the cooking process it seems to interfere with the cooking process. (Quinoa should be light and fluffy after cooking.) However, sometimes we may add a tahini sauce or something.
With this particular recipe, we just put the baked tofu on top of the quinoa. That works well for us.
Good luck!
Just finished this meal - was much better than I expected - definitely will make again. Key for me was cubing the tofu very small and baking for 40 mintutes plus an additional 10 minutes on broil. And ended up putting a handful of frozen peas in the quinoa when started to boil (mostly for color). Was good -although after reading your entry on Naples pizza it kind of tainted the experience!
Ariele
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