tag:blogger.com,1999:blog-6618057012155056046.post5059409804691843242..comments2008-01-08T18:22:25.103-05:00aja t. marshhttp://www.blogger.com/profile/12246743562788173908noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6618057012155056046.post-77063305700651330942008-01-07T14:56:00.000-05:002008-01-07T14:56:00.000-05:00Jason:<BR/><BR/>congrats on making positive changes not just for yourself but for the environment. its amazing the little changes we can all make that make a huge difference. true that our aja will urge you to do the right thing and those of us who listen are the better for it. you should try the baked tofu ... i was like you ... not ready for the tofu ... however, it is wonderful!!!<BR/><BR/>great job!slynoreply@blogger.comtag:blogger.com,1999:blog-6618057012155056046.post-50308288067014027412008-01-02T19:56:00.000-05:002008-01-02T19:56:00.000-05:00<I><B>Jason, have no fear of the 'Fu! Here is a very easy and tasty intro to tofu. I hope you like it! - Aja</I></B> <BR/><BR/><B>Baked Tofu</B><BR/>Serves 2-4<BR/><I>This tofu and sauce duo that I adapted from Moosewood’s “Celebrations” cookbook is a winner at all of my potlucks and is great for a quick meal. In the time it takes for the tofu to bake, you can cook up some rice and veggies or salad. I like the sweet and nutty flavor of the almond butter in this adaptation of the more traditional peanut sauce.</I><BR/><BR/>1 lb extra firm or firm tofu, drained<BR/>2 T olive or canola oil<BR/>2 T tamari/shoyu<BR/><BR/><BR/>1. Preheat the oven to 425º.<BR/><BR/>2. Cut the tofu into 3/4”-1” cubes. Toss with the oil and tamari. Let sit for 10-15 minutes to overnight. <BR/><BR/>3. Line a sheet pan with foil or parchment. Place tofu cubes on the pan, with a little bit of room between each one. <BR/><BR/>4. Bake for 20-25 minutes, tossing once, halfway through cooking. Bake until golden and crispy on the edges. If you’d prefer them still firmer, bake for a bit longer. <BR/><BR/>Serve with Tangy Almond Butter Sauce (below).<BR/><BR/><BR/><BR/><B>Tangy Almond Butter Sauce</B><BR/>Makes about 1/2 cup<BR/><BR/>2 T unsweetened almond butter (or natural peanut butter)<BR/>2 T warm water<BR/>2 T lime juice (or vinegar – rice wine, apple cider, and red wine vinegars work well)<BR/>2 T tamari<BR/>1 t agave or honey (omit if using sweetened nut butter), to taste<BR/>1 t Asian chili paste or 1 small minced hot pepper(optional)<BR/>1 T minced cilantro (optional)<BR/><BR/><BR/>Whisk together the almond butter and water until well incorporated. <BR/>Add the remaining ingredients and whisk together. <BR/>Add more liquid to adjust consistency or flavor, as necessary.<BR/><BR/>This will keep for up to 5 days tightly covered in the refrigerator.Aja Tahari Marshhttp://www.blogger.com/profile/12246743562788173908noreply@blogger.com