![]() Serve with rice or greens!Īs you can see in the recipe photo, I definitely don’t like to serve this tofu naked! (I mean, sometimes I do, when I’m eating it directly out of the pan). Top the tofu with finely chopped scallions.Take out of the oven and toss one last time. The tofu is done with the glaze is thick and dark and the tofu has crisped slightly at the edges.Bake the tofu at 400F for 30-40 minutes, stirring every 10 minutes. ![]() Cover them with the glaze and toss until all the pieces are covered. On a well-greased or foil lined baking sheet, evenly spread out the tofu cubes and the pineapple pieces.Make the glaze by stirring together the sambal oelek and kecap manis until fully combined.Slice the pineapple into bite-sized pieces. I rarely do this, but when I do I put the tofu on a plate that has edges (so no liquid escapes) and then I place a paper towel on top, and then another plate and something to weigh it down (like a full tea kettle). Press all the liquid out of your tofu.But of course I have to get more specific, so here is everything laid out: This baked tofu recipe is essentially a slice it, toss it, bake it, eat it kind of recipe. It truly is the best sweet & spicy accompaniment to any food. I like to put it on everything – from tofu (case in point, this recipe) to even avocado toast. Put these two ingredients together and you will have the most addicting sauce of all time. This glaze is inspired by Nasi Goreng – an Indonesian fried rice that relies heavily on kecap manis and sambal oelek. 1/4 cup sambal oelek – Try not to sub this out, but if you need to, another chili garlic paste will work as well!.1/4 cup kecap manis – This is an Indonesian condiment, if you can’t find it at your store any other sweet soy sauce will work. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |