I loved hearing about what you guys were into growing up! Tennis, piano, roller skating, horse back riding…cool!
It reminded me of the fact that, for many years, I took piano lessons from the music director at my church and just when he was about to teach me how to play the enormous church organ…I quit. How cool would it be to say you knew how to play the organ? Who knows, you could be reading “Iowa Girl Plays the Organ” right now if things had gone a little bit differently.
Well, I had originally planned on making a fab Indian dish tonight, but yesterday I got a comment from reader Dawn, who told me she made my Baked Sesame-Honey Tofu and just loved it. It got me craving some of the ‘fu, so I whipped it up for dinner tonight! (plus I hadn’t made good on my promise to Ben! )
I started by cutting a drained block of extra firm tofu into cubes.
Then, in a large bowl, I drizzled the cubes with honey, sesame oil, garlic powder and soy sauce. Sorry, no measurements, but it was probably 2 parts honey, 1 part sesame oil, 1 part garlic powder and 4 parts soy sauce!
After mixing carefully,
I spread the cubes out onto a non-stick sprayed and foil-lined baking sheet.
After baking at 400 for ~25 minutes, they were golden brown with a nice crust on the bottom. Pardon my Rachel Ray, but YUM-O.
To go with my tofu, I cooked up some brown rice on the stovetop to which I added ~3 Tablespoons of my tofu marinade. Lost of flavah up in herrrrr!
I also made some quick & easy roasted asparagus.
Spread your asparagus on a non-stick sprayed and foil-lined baking sheet, toss with some extra virgin olive oil and garlic salt, then roast for 10 minutes in a 400 degree oven (I just popped it in when the tofu had 10 minutes left!)
DONE in, ohhh, 30 minutes! 5 minutes prep time, and the rest cook time!
I LOVE TOFU. If you would have told me one year ago that I’d be craving tofu someday, I would have laughed at you. Real hard. These days, however, I just can’t get enough!
The asparagus I’ve been buying at the store lately are super petite and skinny, so 10 minutes is all it takes to make them nice and crisp-tender. PS, don’t you just love snapping the ends off of asparagus? I hate snapping the ends of green beans, but I’ll snap asparagus all day long!
Adding marinade to your cooking rice is such an easy way to add flavor and kind of bring the whole dish all together. Hearty AND tasty!
I am stuffed and satisfied but…I still want more tofu!!! I need to go put it away right.now., otherwise I’ll pick at it block by fantastic, chewy, caramelized block!
Oh yes, I’ve been dominating the Starburst Jelly Beans I got in my Easter basket, so for dessert tonight I portioned myself out one serving.
And made sure it was devoid of all yellow and orange beans. I refuse to waste calories on yuck flavors!!!
Have a good night y’all!
What’s your favorite “flavor”?
I’m all grape all the time!!!!! “Red” comes in as a close second though.