Friday, November 12, 2010

Ginger baked tofu and Asian mashed potatoes

I bought the Kind Diet book on Amazon after I saw some awesome recipe's on the book's community site, the Kind Life. Some things turn out pretty good- but I've had some pretty big flops, and some things I just couldn't eat because of their sheer saltiness. This tofu is an example of that - it was so salty I couldn't finish one slab - and I LOVE tofu! Especially when it is marinated and baked. Dave liked this - but I did not.

Ginger-Baked Tofu

1 container extra firm tofu
1/3 cup soy sauce
3/4 cup H2O
2 Tbsp minced fresh ginger
1 Tbsp chopped garlic
1/4 cup brown rice vinegar
2 Tbsp umeboshi vinegar (omitted)
1/2 tsp crushed red pepper flakes (increased!)
1 tsp brown rice syrup
scallions for garnish (optional)

Whisk all wet ingredients. Cut tofu into 4 "steaks" - marinate for at least an hour (I marinated overnight which may be responsible for the overwhelming flavor) Bake at 375 on foil-lined baking sheet for 15-20 minutes. Baste with some remaining marinade and flip. Bake 15-20 minutes longer. Garnish with scallions if you feel so inclined.

Served alongside I made some Asian mashed potatoes - since I had boiled potatoes days earlier and never used them - and soba noodles with spinach (an old favorite). We usually don't usually even have one starch, but Dave was off to play in his Adult League hockey game, and I figured he could use the extra energy.

Asian mashed potatoes
5 red skinned potatoes
coconut milk creamer to assist in the mashing
1 Tsp red curry paste
1 Tbsp chopped cilantro
1 tsp chopped ginger
Sprinkle yellow curry
Na++ and pepper to taste

I just threw these together and they were very tasty!

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