Baked Tofu with Squash and Soba Noodles

Yesterday I mentioned that I wanted to try a baked tofu recipe. I wasn’t totally sold on this concept, mainly for the same reason stated in the post – I like crispy tofu with a soft center and I wasn’t sure how baking would get that crunch. I prepped this last night, substituting chili garlic sauce for the sriracha and peanut oil for sesame oil. I pressed the tofu, cut it into cubes and let it soak overnight.

20140407-202610.jpg When I got home from work today I drained, dusted and started baking the tofu.

20140407-202703.jpg This worked pretty well, but it does take longer than pan frying. It did leave me plenty of time to cook up some soba noodles and onion and squash. I used the reserved marinade for a light sauce (need to double the sauce/marinade for the noodles. I didn’t, but I should have) and put it all together.

This isn’t the most colorful meal I’ve ever made, but I have to say, I was really pleased with the flavors here. There was just enough spice that you felt it, but not so much that it overpowered the dish. I loved the crunchy tofu with the soft noodles. I’m thinking more sauce, add crushed peanuts and maybe carrots next time. And I’ll probably pan fry the tofu, but I am a press and marinade convert. It works!


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