Week two of my re-initiation in the kitchen went quite well today, thanks to sweet Molly who responded to my call for recipes last week.
Mind you: she was the only one.*
Anyway, this one will DEFinitely be going into the regular rotation, ’cause shy of making ramen for dinner, it really doesn’t get much easier, and unlike ramen, this actually had some nutrition.
What you need:
- 1 container extra firm tofu
- 1/4 cup soy sauce (low sodium recommended)
- Juice from 1 orange
- 2 tbsp miso paste
- 2 tbsp sesame oil
- 3 tsp minced ginger
- 1/4 cup thinly sliced scallions
What you have to do:
Pre-heat the oven to 350. Rinse the block of tofu, wrap it in a paper towel, and press it to remove the extra water (I put my cast-iron skillet on top and let it sit for 15-20 minutes). In the meantime, whisk the soy sauce, orange juice, miso paste, sesame oil, ginger, and scallions together. Once the tofu is dry-ish, slice it into 1/4 – 1/2 inch thick pieces – like you’d slice a loaf of bread. Line the bottom of a baking dish with the tofu pieces (no overlap) and pour the sauce over them, making sure they all get equal sauce-love.** Bake uncovered at 350 for around 30 minutes until the sauce has thickened and the tofu has begun to brown, then serve over rice with veggies (we did sauteed broccoli).
Additional notes: I’m told prepping everything ahead of time and marinating the tofu makes it extra yum, and I totally believe it. Keep an eye on the sauce, though… it can easily get pretty salty. The only thing I’m going to be changing next time I make this is doubling the recipe and tripling or quadrupling the sauce… one can never have too much sauce, eh?
*Send me recipes! Please… I beg of you!! I fill your computer screens with pretty pictures… now it’s your turn to help me fill my brain with ideas and my children’s tiny bellies with food.
**Don’t we all deserve equal rights to love? Hmmmm? North Carolina, I’m looking at YOU. That is all.