That’s what I got asked as I was preparing my baked tofu around 1:00 this afternoon. The answer: Yes! I’ve only made tofu one way, but it turned out well the last time, and it turned out even better today. More on that later.
Honestly I didn’t know what “unblanched” meant until about… a minute ago. Still not sure exactly why I would want unblanched vs. blanched peanuts. However, I do know that this was the best peanut butter I have ever tasted. Really, it had the best flavor, and I don’t think I can ever go back to Jiff after this!
After I ate, I went with one of my room mates, C, to get our parking permits so we don’t get tickets. I also checked my mail, and got… mostly junk, along with a coupon for a Weight Watcher’s ice cream. You’d better believe this poor college student will be redeeming that thing ASAP!
This is where I started getting the weird looks! I pulled out my package of Firm tofu, and got lots of questions about whether it was gross or not, etc. I really don’t mind; I think it’s fun talking about food and especially foods that many people don’t know about or are scared to try.
I used the same recipe and method as last time, but used Firm tofu instead of Extra Firm, and that made all the difference. It turned out perfectly. I also had a backed sweet potato and some grapes on the side.
Since I don’t have any cooking spray, I poured a tbs. of olive oil into a bowl, and sprinkled in some salt, garlic powder, and onion powder. Then I just dumped the sweet potato wedges into the oil mixture and made sure each piece got evenly coated, and baked it on 425* for about 15 minutes. It went well with the tofu.
Tonight’s dinner will be something with black beans. Not sure exactly what yet.
I hope your day is going great!