Sweet and Spicy Tofu
I made a variation on my favorite tofu marinade. This one comes from Caitlin at Healthy Tipping Point, and she’s not kidding when she calls it her Perfect Baked Tofu. In our house, we call it candy tofu, because it’s surprisingly sweet from the honey, but spicy enough for dinner.
I always broil my tofu because I’m impatient, but I accidentally left it in the oven a few minutes too long. The peanut butter really changes the cooking time. I think that Caitlin’s method of slow baking would work better for this marinade, but I’ve had success both ways.
It still tasted amazing though! I was seriously craving peanut butter, and this really hit the spot. I wanted to throw in some wilted spinach, but we were fresh out. Ah well! Served over top of seasoned quinoa, it made a really filling meal.
Give it a go, and let me know what you think!
Mmmmm. Remember when I used my bread machine to make bagels? That was an awesome day. Well, I did it again, and this time I added a half cup of frozen blueberries. Perfect! Seriously, these are some of the best bagels I’ve ever had. I give my bread machine total credit. I know I said I was going to try and make them without my bread machine, but I was dragged outside (in winter! the nerve) for a beautiful photo walk through Greenough Park. I’ll put up photos later, but I took so many that it’s hard to pick!
PS–anyone have any thoughts on what to name the bread machine? I love naming inanimate objects 😉
Sweet and Spicy Tofu
1/4 cup olive oil
1/2 cup honey
2 tbsp peanut butter
1 1/2 tsp Cajun seasoning
1 tbsp reduced sodium soy sauce
1 tbsp toasted sesame seeds
Mix olive oil, honey, peanut butter and Cajun seasoning together in a microwave safe bowl. Nuke for about 30 seconds, mix again. Add soy sauce and combine, then stir in pressed tofu and sesame seeds. Let the tofu marinate in the refrigerator 15-30 minutes, stirring every so often to keep the tofu covered.
Broil tofu on a lined and sprayed cookie sheet for about 15-20 minutes, watching carefully so the marinade doesn’t burn.
Serve over rice, quinoa, or salad.