TOFU Tidbit from Rawhide Ranch

We"re back! R & R to New York City for ten days, taking in wonderful opera, theater, and art gallery experiences. A later blog will feature some of the goodies we enjoyed at restaurants.

Please note the update on the seedling starts as pictured on the March 18 blog. Seeds are up and thriving--pictured are cukes, tomatoes, and parsley. Starts need 60 days indoors before putting out in the garden, so we are well within the time limits. I plan to start some giant sunflower seeds and a few more cucumbers today. It's warm and sunny in the living room nursery.

This post features a favorite Tofu appetizer or lunch dish that is easy to make ahead and serve chilled or at room temperature. The original idea is from an artist friend who summers in the mountains of Montana. Thank you, Michael!

"Rawhide" Oven Roasted Tofu

Preheat oven to 400 F

Prepare a 14 oz package of extra firm tofu cake: Place on a plastic cutting board and divide into about 8 slices across the cake, and one down the middle, yielding 16 bites. Elevate the end of the board toward the sink and let the tofu drain while you assemble the marinade.

Marinade:

Measure marinade ingredients into a 2-cup glass measuring cup and save cleanup:

4 ounces soy sauce (regular or low salt)
4 ounces rice vinegar
4 ounces honey

4 Tablespoons sesame oil
1 inch piece fresh ginger, peeled and grated into the measuring cup
1 large clove garlic, split lengthwise and smashed with edge of a wide knife blade
(garlic is option, but it is a great balance with the sweetness of the honey)

Mix well.

Assembly:

Place pieces of tofu in a glass baking dish--we use one of our several old glass bread pans.

Pour marinade over--does not need to cover completely.

Bake in middle rack of oven for about 20 minutes (marinade should be bubbling).

Remove from oven and cool in the marinade.

For service, lift out tofu pieces and arrange 2 or 3 on a serving plate. Garnish with a few edamame beans or other red or green cooked veggies.

Strain marinade into a glass jar and refrigerate. Reboil and use again if desired.

Keep cooking......

KGC