brown rice bowl with lemongrass, tofu, and cashews

In technique on April 13, 2012 at 1:37 am

unfortunately, this recipe sounded great, but didn’t turn out as well as i hoped.

for all the flavorful ingredients i put in, it didn’t taste like much…

plus, i used quick cook brown basmati rice from trader joes and it was TERRIBLE. awful, mush texture and really odd flavor.


what i did like – and have used again since – was the technique for baking tofu. this is what they say:

Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.

Cut tofu into 1/2-inch cubes and toss in a bowl with 2 tablespoons soy sauce.

Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes at 350 degrees and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven.

the only change i make is to marinate it in more complex sauce – soy sauce, fish sauce, rice wine vinegar, garlic powder, a little peanut oil.

it’s fabulous. once it’s baked, you can add it to fried rice, salad, stir fry. or eat it plain. yeah, i’ve done that.


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