#tofubud

[geezerwench]

Overall, a success. I think the TofuBud worked well to press the water out of the block of firm tofu. I used the tofu marinade from @Noracooks, and the besquished tofu soaked up nearly all of it.

I cooked it in the air fryer in my oven, but didn't leave it in there quite long enough (20 minutes). The little blocks of tofu had crispy corners and edges. A countertop air fryer would probably do a better job, or I could have left it in the oven air fryer a bit longer.

By the way, the marinade is tasty! A bit salty from the tamari and Bragg's aminos I used, but good. I think these chunks of tofu would go well tossed into a salad or a noodle or rice dish. The @tofu.bud is worth it.

https://www.noracooks.com/marinated-tofu/

[directlywithlizzie]

Recipe 29: Sweet Broccolini with Tofu, Sesame, and Cilantro (Yotam Ottolenghi and Sami Tamimi’s Ottolenghi: The Cookbook)

Not a lot to it, but really flavorful!

Is my devotion to all-things-Ottolenghi getting out of hand yet? For this veg-forward dinner or Sweet Broccolini with Tofu, Sesame, and Cilantro, I turned to Ottolenghi: The Cookbook, recipes from the dynamic duo’s London restaurant. I frequently look to this volume (that includes a variety of meat and meat-free options) whether I’m looking to entertain or just seeking inspiration. and includes equally delicious meat and non-meat options. I will admit, I went a little rouge with this particular recipe to turn the vegetarian side dish into a meal for two by adding a couple of portions of rice noodles to the mix and topping it with some chopped scallions. I also got to break in my new TofuBud, a handy-dandy gadget to effectively press and drain that soggy lump of protein in order to transform it into the star of your plate. Seriously, if you are a vegan or vegetarian or find yourself cooking with tofu, this is a great tool to have in your arsenal.

SKILL RATING: Easy-Peasy There are only nine ingredients in the dish and that’s including salt. My humble additions of noodles and scallions barely complicated the situation. This is a very easy and very fast recipe. The only key is to allow your tofu to marinate for about 30 minutes before you start cooking so it takes on more flavor. I crisped up the tofu and set it aside then added the cooked noodles, remaining marinade, sesame seeds, and blanched broccolini to the remaining oil to heat everything through. Then I topped it all off with the tofu. It worked great and made a perfectly filling and easy dinner.

TASTE RATING: 4/5 Fast, tasty, filling, satisfying. It was really everything I wanted it to be. The marinade caramelizes nicely on the tofu and the simple and limited ingredient list lets all the individual flavors and textures show through. Will definitely make again!

Read my “Cook With Me This Year” post for background on my little kitchen project.