recipe no. 12: garlicky tofu

we haven't posted a recipe in a while, but i have still been cooking! over the summer alex and i started eating a lot more tofu. i had quite a bit to learn about the best ways to prepare it because it wasn't a food that either of us ate when we were growing up. our grocery store carries a brand called phoenix bean, and it's locally produced in chicago. thanks to them, we are avid tofu-eaters now! below is a recipe that is earthy, comforting, filling, and super easy to whip together. it is an awesome introductory tofu dish as well!

...and we actually shot this recipe in a video for alex's film agency. i can't even begin to describe how much fun i had. we've never made a video for a recipe before but have definitely talked about it, and i have to say this was next-level rewarding. you'll see jenny's tofu in the name - that's phoenix bean's newer brand, which is sold at whole foods! if you're at whole foods, make sure you grab a pack of jenny's. this recipe is courtesy of gimmesomeoven.com.

there's two parts to this recipe. the first part is prepping the tofu, then the second part is preparing the sauce.

step 1: bake that tofu

what you'll need:

• 1 block extra-firm tofu

• 1 tablespoon olive oil

• 1 tablespoon corn starch

• 1 teaspoon fine sea salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

what you'll do:

drain the tofu. if it's not already cut into slabs, you're going to slice into 4-5 slabs.

pre-heat the oven to 400.

place those slabs onto a plate covered with a paper towel, then put another paper towel on top and pile it with plates and pots. the pressure on the slabs will help press out the extra water. it's super important to do this so that your tofu isn't soggy. let it sit like this for 10-15 minutes at least.

cut the slabs into bite-sized cubes.

put the cubes into a large mixing bowl and drizzle with the olive oil, and toss.

add the cornstarch, salt, garlic powder, and pepper and toss gently so that it's all evenly coated. cornstarch is important when cooking tofu because it helps pull any remaining water out of the tofu.

arrange the cubes onto a parchment-lined baking sheet in a single layer so they aren't touching.

bake for 15 minutes, shift them around, then bake for another 15-20 (or until desired crispiness is achieved).

step 2: prep the sauce

while the tofu is baking, you can prep your sauce (and any desired veggies)

what you'll need:

• 1 batch baked tofu

• 1/2 cup water

• 1/4 cup soy sauce or tamari

• 2 tablespoons maple syrup

• 1 tablespoon ground black pepper

• 2 teaspoons corn starch

• 2 teaspoons ground ginger

• 4 tablespoons butter (can use oil as well if vegan)

• 1 small red onion

• 1 jalapeño, cored and minced or diced

• 10 minced garlic cloves

what you'll do:

whisk together water, soy sauce, maple syrup, ground black pepper, corn starch, and ginger.

heat a sauté pan to medium heat and melt the butter or heat the oil. then add the onion and jalapeño.

after about 4 minutes add the garlic, and sauté for 2 more minutes.

slowly pour the soy sauce mixture into the pan, and stir to combine. allow to simmer so that it can thicken (thank you, corn starch).

remove the pan from heat and add in the tofu, and toss.

serve with rice and top with sesame seeds and sliced green onions. recommended veggies to serve with include peas, broccoli, and carrots.