Do you watch Food Network?
I did when I had cable.
It’s actually one of the 3 things I miss about cable. The other 2: Bravo and sports channels. Side note: this would indicate I’m some combo of a gay man and a jock. Nope – I’m a Southern girl. 🙂
Food Network’s new shows for 2012 were announced a while ago and I’m super-sad to miss one in particular – Blind Dinner Party.
Slated for October of 2012, this new show will be hosted by none other than The Notorious CHO! This may call for an order of cable… of a standing self-invite to a friend’s house.
The premise is that she hosts a dinner party for 7 total strangers “who come from completely different backgrounds, beliefs and views on everything – come together to break bread in the most dysfunctional family dinner imaginable.”
I want to be at that dinner party!
Maybe they would let me cook for the party/show? I’m sure someone would be offended that I didn’t serve meat…
…but who doesn’t love baked goods? Cookies, cakes, cupcakes, brownies… tofu.
If you haven’t tried it before or if you *think* you don’t like tofu, come on over and let me serve it to you baked. It will only cost you a good bottle of red.
Kidding. Sort of.
If you saw the dinner I posted for yesterday’s WIAW, you know that I made a Sesame Baked Tofu. The biggest difference between baked and grilled tofu is the inside. When baked, tofu’s outside gets crisp, but the inside gets soft and fluffy. It’s a wonderful texture to bite into!
The coating of liquid aminos (or soy sauce) and sesame seeds is awesome with just a bit of heat on the end from Chinese 5-Spice (you could also use red pepper flakes). Garnish with a bit of refreshing cilantro (unless you are one of those people who thinks it tastes like soap).
Sesame Baked Tofu
- 1 block extra-firm tofu, pressed
- 1T liquid aminos (or soy sauce or tamari)
- 1T rice wine vinegar
- 1 tsp Chinese 5-Spice
- 1 T sesame seeds
- Cilantro, for garnish
Pre-heat oven to 400 degrees. Line a baking sheet with non-stick foil, or spray with cooking spray.
Drain liquid from tofu, cut in half horizontally, and press for 15 mins. You may use a tofu press or – if you’re fancy like me – stack 5-6 large cookbooks on top. Slice pressed tofu into cubes.
In a medium bowl, mix together liquid aminos, vinegar, and 5-spice. Toss tofu in mixture to coat evenly.
Spread tofu out evenly across baking sheet. Sprinkle with 1/2 of the seeds, flip, and sprinkle the opposite side with remaining seeds.
Place in oven and bake for 10-12 mins on each side, or until golden brown and looking “fluffy.”
Spring weather and festival season make the work week longer.
Have you ever baked tofu?
What is the biggest reason you have (or don’t have) cable?