Don’t forget to enter the chia seed giveaway!! Am I sounding like a broken record yet?
Last night I was a bit MIA.
Just a little word of advice for anybody who may be silly enough to go down the same path I did: Do not buy a DSLR camera, and then continue loading every giant sized picture you take onto your poor, unsuspecting little macbook.
I’m in the process of moving all of my photos from iPhoto to Flickr. My computer has become so slow that I can’t bear to work on it anymore. I spend way more time staring at that evil little spinning pinwheel (mac people you know what I’m sayin’) than I do working! So, I’ve transferred my working space to the husband’s desktop temporarily, and my computer is being used solely for the purpose of photo transferring. Unfortunately, at night the husband also has to work, so that leaves me computerless:( I should be able to have enough photos moved over by the end of today to be able to resume using it. Fingers crossed.
Last night that meant I spent my time doing non computer things, which was almost kind of nice:)
First order of business was dinner.
I promise I’m not going to start bombarding you all with tofu recipes every day, but after finally conquering my first tofu recipe the other night – I was itching to go at it again!
Orange Sesame Tofu from Eat Drink and Be Vegan
2 tsp arrowroot powder (cornstarch also works)
1/2 cup freshly squeezed orange juice
1 tsp orange zest
3 tbsp tamari
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
2 medium cloves garlic, minced (I used jarred:)
1 tbsp toasted sesame oil
1/8 tsp sea salt
1 pkg extra firm tofu, sliced 1/4 – 1/2 in thick squares
1/4 cup green onions, thinly sliced for garnish
1-2 tbsp sesame seeds, for garnish
- An hour or so before you’re ready to cook, cut tofu in half to make two thin slabs. Lay it on a cutting board, cover with a towel and place heavy books on top. This helps soak up the excess moisture.
- Preheat oven to 425 degrees.
- In a small bowl, combine arrowroot powder with 2 tbsp orange juice and stir until fully dissolved.
- Into a 9×13 inch baking dish, pour arrowroot and orange juice mixture and then add remaining ingredients except for tofu, green onions and sesame seeds. Stir to combine.
- Add tofu and turn to coat both sides.
- Cover and refrigerate to marinate for 1 hour (highly recommended!) or bake it immediately.
- To bake, cover with aluminum foil and bake for 15 minutes.
- Turn over tofu, gently stir to cover tofu with sauce and bake again, uncovered, for another 15 minutes, or until sauce thickens and bubbles at the edges (sauce will thicken more as it cools).
- If you like you’re tofu well done like I do, go ahead and turn on the broiler and broil for another 10 minutes, watching carefully so it doesn’t burn!
**I did not marinate mine and I didn’t broil it long enough. Next time I will definitely marinate it and broil it for another 5-10 minutes. I like it crispy!
This meal honestly was delicious. The husband had never eaten tofu before and was pretty skeptical, and he loved it! One of his favorite Asian dishes is sesame chicken, and he claims that this is a very close replacement. And he is always brutally honest (which I appreciate!).
I also want to say if you are anything like I used to be you may not have a few of these ingredients on hand. I used to never want to try new healthy recipes such as this because I didn’t have the ingredients, and I either didn’t know where to find them or didn’t want to spend the money. Most of these ingredients can be found at your local grocery store, but for those that can’t (arrowroot powder, toasted sesame oil etc), take a trip to your nearest health food store. It may be a tad pricey the first time, but you really use very little of these ingredients for each recipe, so you’ll have them for weeks/months to come. I felt so much freedom to explore new meals once I just bit the bullet and accumulated some of the ingredients.
Well, that’s all I’ve got for tonight! Hope you all had a lovely day:) G’night!
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