This is a really easy and healthy way to prepare tofu and is great for people who may not like the taste and texture of tofu. When the tofu is baked, it becomes slightly chewier. The soy based marinade adds a lot of flavor to the tofu and the sesame seeds create a delicious crunchy coating.
1 block extra firm sprouted tofu
3 tbsp soy sauce
3 tbsp ponzu (I like to use Marukan brand but if you are using a brand like Kikkoman that contains soy sauce, then you should decrease the amount of soy sauce)
1 tbsp rice wine vinegar
3 cloves garlic, mashed into a paste
1 tbsp ginger, finely chopped
1 tbsp korean hot pepper flakes (optional)
roasted white sesame seeds
Press the tofu for 20 minutes by wrapping in a few layers of paper towel or a clean kitchen cloth and placing on a plate with another plate and a weight on top. After 20 minutes, a lot of water should have been pressed out. Cut the tofu in half and then each half into 10 slices. Combine the soy sauce, ponzu, rice vinegar, garlic, ginger and red pepper flakes in a bowl. Place the tofu in a single layer in a dish and pour the marinade over your tofu slices. Preheat the oven to 375º. Let the tofu marinate for 20 minutes and turn the tofu slices over after 10 minutes. After the tofu has marinated, place some sesame seeds in a dish. Take each slice of marinated tofu and coat in the sesame seeds and place in a single layer on an oiled baking sheet. Place the tofu into the oven for 25-30 minutes until the tofu is browned. Serve with a simple salad.
Smoked Salmon and Poached Egg over Salad with Caper and Dijon Vinaigrette
This was an absolutely delicious quick lunch of mixed baby greens, english cucumber, white onion, tender white asparagus, ripe tomatoes, smoked wild alaskan salmon and a poached egg with a caper and dijon vinaigrette. I was very hungry and in a hurry so this picture does not do the dish justice. I think the egg looks a little sad.
Whisk together the egg yolk and mustard in a bowl. While whisking, add in the grape seed oil one teaspoon at a time to create a thick mixture. Then continue whisking the mixture while adding in the olive oil. Add 4 tbsp of lemon juice and salt and pepper to taste, mix thoroughly. Refrigerate this dressing while you prepare your celeriac.
Use a mandoline or a knife to cut the celeriac into 1/8” slices. Stack the slices and cut lengthwise into 1/8” matchsticks. Toss with the remaining 1 tbsp of lemon juice in a large bowl. Add the dressing into the bowl, combine and season to taste with salt and pepper. Cover and refrigerate until the celeriac has wilted, about 30 minutes. Serve garnished with parsley.