Really not bad figuring it was supposed to be eaten more than a decade ago.
While I was making that meal I decided that some Extra Firm Tofu I had in the refrigerator needed to be made up since it was approaching it's best buy date. A couple months ago I had whipped up some marinade for the tofu that was pretty good, but the resulting stir-fry was just "ok". I thought I could try again and take some notes as I went along.

1 Tablespoon Beef Paste

1/4 Cup Agave Nectar
1/4 Cup Almond Butter
Mix well together and heat until it begins to bubble.
Once the marinade was finished the tofu is diced and mixed into the pot and left to sit for at least an hour. Once that is done the oven is fired up to 375* and everything is dumped out onto a cookie sheet, spread out and baked for a half hour. I tried the tofu at this time and the flavors were muted some, but the texture was good. The tofu was set aside until it was time for dinner.

Carolyn and I thoroughly enjoyed the stir fry and the tofu was great. Last time I fried the tofu in oil after I had baked it, trying to get it all puffy like I get it at the restaurant. Simply baked and then heated back up was much better.
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