I’m not an enormous fan of tofu. Though many individuals dislike the feel, for me it’s extra the style. The primary advantage of tofu, in response to tofu lovers, is its lack of taste. This lack of taste offers tofu its versatility—you should use it in quite a lot of dishes, from soups to pastas to desserts. However for me, I undoubtedly do style tofu. Or, no less than, I style that stanky taste of the water tofu sits in on the grocery store. Blech!
So after I make something involving tofu, it’s completely crucial that I get each final little bit of stanky tofu water out. I’ve tried nearly each methodology for doing this, however I’ve lastly settled on utilizing a tofu press. Whereas it’s costlier than the previous cast-iron-frying-pan-and-soup-cans methodology, it’s rather more efficient. If you press all of the tofu water out, the tofu can higher take up the flavors you add to it. And if you happen to don’t get all of the water out, the tofu is just too saturated to soak up sauces and different elements.
This recipe is customized from On a regular basis Meals’s Roasted Hen with Tangerines and Olives. Though the tangerines and olives have robust flavors, the sauce is rather more delicate, making it vital to adequately press your tofu earlier than you begin cooking. By doing so, the tofu takes on the candy taste of the sauce, which contrasts properly with the saltiness of the olives. Serve this dish over couscous or brown rice for a filling Mediterranean-style meal.
Roasted Tofu with Tangerines & Olives
A Mediterranean-style dish with roasted tofu, tangerines and olives. Make it a meal by serving over couscous or brown rice.
1/four c. tangerine juice
1/four c. honey
cooking spray or oil mister
1-14 oz. package deal extra-firm tofu, pressed for 30 minutes & sliced into eight items (I exploit the Tofu Xpress)
salt and freshly floor pepper
three/four c. pitted olives
three tangerines, unpeeled and quartered
Preheat oven to 400 levels. Whisk collectively tangerine juice and honey.
Spray a casserole dish with cooking spray or mister. Lay tofu slices into the dish and coat with half of honey and juice combination. Season with salt and pepper. Add tangerines and olives to dish and roast 20 minutes.
Flip tofu slices over and coat with remaining honey and juice combination. Return to oven for 20 extra minutes or till olives are shriveled and tangerines are browned on edges.
Kiersten is the founder and editor of Oh My Veggies.