glazed tofu
I forgot this community was here! Rather than bugging folks with an overdose of food talk in my journal, I'll put this here! I'm back from a hiatus of not cooking much. Here's what I made this afternoon, to overcome my fear of preparing and cooking tofu:
glazed tofu
First I sprayed a frying pan with Pam, then fried the tofu until it was brown on both sides. While it was frying, I mixed the remaining ingredients into a glaze and poured it over the browned tofu, cooking down the sauce until the tofu was coated/glazed, and the sauce was syrupy. And that's it. It was EASY! Later tonight I'll eat it with some brown rice and veggies.
I also sliced two delicata squash into 1/4 inch rings and baked them with salt, pepper and a few sprays of olive oil Pam. So plain and so good!!!
glazed tofu
- 1 container extra firm tofu, drained and pressed for about 20 minutes, then sliced into 1/4 inch thick squares
- 2 minced garlic cloves
- juice of one lemon
- about 1/2 cup soy sauce
- 1 tablespoon blackstrap molasses
- 2 teaspoons dark sesame oil
- chopped cilantro
- fresh pepper
First I sprayed a frying pan with Pam, then fried the tofu until it was brown on both sides. While it was frying, I mixed the remaining ingredients into a glaze and poured it over the browned tofu, cooking down the sauce until the tofu was coated/glazed, and the sauce was syrupy. And that's it. It was EASY! Later tonight I'll eat it with some brown rice and veggies.
I also sliced two delicata squash into 1/4 inch rings and baked them with salt, pepper and a few sprays of olive oil Pam. So plain and so good!!!