Loading ...Thai Roasted Tofu
A nice healthy salad.
When Beth and I lived in Lawrence, Ks we used to visit The Merc nearly every day. It was the best place in town to buy tofu and they had cheap bulk goods, but it was the prepared salads that kept us coming back. Among those prepared salads was this very salad, Thai Roasted Tofu, it was easily our favorite. Its really an easy recipe and it works great as a side or even a main dish. If you have never tried tofu, or if you have tried it and didn’t like it, just give this recipe a shot, I guarantee you’ll become a tofu fan. Oh yeah, healthy, yada yada.
Here’s what you need:
1 package Extra firm or High Protein Tofu
1 Bottle Thai Salad dressing. Really you could use nearly any asian dressing, sesame, shiitake, peanut, you get the point.
2 Bell Peppers-Red and yellow preferably, but it would be fine with just green.
1/2 medium purple onion
Here’s how:
Remove the Tofu from the package and place on a clean towel. Cover with the towel and press lightly to dry. It doesn’t take much.
Cut the tofu into even thumb sized chunks. 1/2″ x 3/4″ x 2 ” or so. Place in a plastic container (with lid) or a plastic bag. Cover with the dressing and let sit in the fridge for at least 30 minutes or as much as 24 hours.
Remove from the container and place on a roasting rack if you have one, if not any old baking sheet will do, just give it a nonstick spray. Reserve this marinating liquid (dressing), it will be the dressing for the salad.
Place in the oven at 400 degrees and cook for 45 minutes to an hour. Tofu is very nice to cook because it hardly ever burns, but if it looks like its getting too dark, remove it after 45 minutes, if not, leave it in for an hour.
Remove from the oven and let it cool.
While, your letting it cool, cut the pepper and onions into 2″ long strips and place into a large bowl with about a cup of the dressing. Place the cooled tofu (just not hot) in the bowl with the peppers and dressing, toss to coat and refrigerate for at least an hour. The more time you give it in the fridge, the better the flavors will mesh.
Serve as is. Add more or less dressing to taste.
Jared is a Cordon Bleu trained chef and a lover of food.
Beth holds a Bachelor's degree in painting and needs to write something else here.
I am excited to try this. We had our first tofu meal last night. I made the terriyaki tofu for dinner and my family loved it. Brooklyn was eating it out of the fridge while it was marinating. I can’t wait to try this recipe.
Maybe if you make something tofu-ey when you are back here, I will sample it.
Tassi: I’m glad your family liked it. Every child I have given tofu to has liked it. I think they like the soft texture and the mild flavor. The funny thing is, if I even mention the word tofu to an adult they curl up their nose and give me a disgusted look. I can’t figure out why tofu has such a negative connotation in the U.S.
Emily?: I know it’s not really you Em, some imposter has hacked into your email and left a comment on our site. Please secure your e-mail better.
Imposter: If you would like to impersonate my sister Emily it would be wise not to ever mention trying new foods. Especially tofu. Here, try something like this: This picture of tofu looks like cat poo. See thats believable.
It looks like poo. There. But, seriously, I’ll try it. Cafeteria food at the hospital has made me brave. Or just burnt off all my tastebuds.
P.S I dont know why it doesnt show my name. It does in the box above. Jerks.
There. Thats better.