Comments on: … is your baked tofu recipe? http://whatinthehell.blogsome.com/2007/08/15/is-your-baked-tofu-recipe/ A working notebook Tue, 15 Dec 2009 12:31:06 +0000 http://wordpress.org/?v=1.5.1-alpha by: Mike B http://whatinthehell.blogsome.com/2007/08/15/is-your-baked-tofu-recipe/#comment-1921 Sun, 02 Sep 2007 20:10:15 +0100 http://whatinthehell.blogsome.com/2007/08/15/is-your-baked-tofu-recipe/#comment-1921 Hey I tried the pasta sauce version and it was great. I did it a little differently, though, just chucking all the marinade in the dish, stirring, and cooking it all together. So it turned out less chewy and more stewy. But good. Cheers. Hey I tried the pasta sauce version and it was great. I did it a little differently, though, just chucking all the marinade in the dish, stirring, and cooking it all together. So it turned out less chewy and more stewy. But good. Cheers.

]]> by: Daniel J. Gall http://whatinthehell.blogsome.com/2007/08/15/is-your-baked-tofu-recipe/#comment-1890 Tue, 21 Aug 2007 10:37:10 +0100 http://whatinthehell.blogsome.com/2007/08/15/is-your-baked-tofu-recipe/#comment-1890 On the peanut marinade - I would probably start with peanut oil, which usually has that very strong, nutty, rich taste. Heat that in a pan, pour some curry paste in and roast it (you should be able to get that in an Asian food store - you know, that stuff you use as a starter for curry meals, and it usually comes in varying degrees of pungency), add some coconut milk, balance oil, paste, and milk so you have a wholesome sludge, add some herbs (basil?) and rub it over the tofu block. I've used something like it on falafel balls before, and the results were promising. In any case, I survived just fine. As for barbecue style - I would start with a liberal dose of whatever chili paste is available, to have a mean, acid, burning foundation. Then add some oil, maybe something sweet (orange juice?), and some spice/herbs to give it a little more depth, in addition to that burning routine(garlic maybe)? Or alternatively, wrap some baked bacon around that tofu block. On the peanut marinade - I would probably start with peanut oil, which usually has that very strong, nutty, rich taste. Heat that in a pan, pour some curry paste in and roast it (you should be able to get that in an Asian food store - you know, that stuff you use as a starter for curry meals, and it usually comes in varying degrees of pungency), add some coconut milk, balance oil, paste, and milk so you have a wholesome sludge, add some herbs (basil?) and rub it over the tofu block. I’ve used something like it on falafel balls before, and the results were promising. In any case, I survived just fine.

As for barbecue style - I would start with a liberal dose of whatever chili paste is available, to have a mean, acid, burning foundation. Then add some oil, maybe something sweet (orange juice?), and some spice/herbs to give it a little more depth, in addition to that burning routine(garlic maybe)? Or alternatively, wrap some baked bacon around that tofu block.

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