No, I say! No!
Dear lord, I sound like a lesbian.
This little spongy block of bean curd is low in calories, high in protein, and takes on flavor like no bodies business. You just gotta know how what to do with it. Since it originated in China, you are best off using Asian flavors to...er...flavor it.
Try this for a satisfying light lunch with the gals.
Now I sound like a country club, soccer mom.
I need help.
|Delicious lesbian food.|
Marinating tofu is a great way to fill it with deliciousness. Make sure you give yourself time to allow it to dry out (as it is packed in water) and time to marinate (replacing the water with tasty love).
1 16 oz block extra firm tofu
2 Tbl soy sauce
1 tsp Thai chili paste
1 tsp honey
1/2 tsp fish sauce
1 tsp Dijon mustard
1/2 tsp sesame oil
1 Tbl freshly grated ginger
1 garlic clove, minced
1 bunch asparagus, trimmed
Remove tofu from water and drain between a clean dish towel or several layers of paper towel, applying pressure occasionally. We are trying to get all of the water out. Replace towels a couple of times. This can take about 20-30 minutes.
In a small bowl, combine marinade ingredients and whisk together. Remove tofu and slice into eight pieces, roughly 1 inch wide. Place in marinade for 20 minutes, tossing half way through to make sure each piece is evenly coated.
Heat a lightly oiled grill pan over medium heat. Add tofu and cook until grill marks appear flipping once (about 4-6 minutes) until heated through. If your pan is large enough, add asparagus at the same time. Before removing from heat, drizzle asparagus with marinade. This will smoke up a bit, thanks to the sesame oil and honey.
Serve tofu over asparagus.
Then go do arts and crafts. Make a candle or protest something. You know, lesbian stuff.