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Friday, April 13, 2018

Marinated Tofu with Rice and Asparagus

Hi everyone! This week I made more marinated tofu, and it was another success, including the leftovers! For the marinade, I combined 3 tablespoons hoisin sauce, 1 tablespoon canola oil, 3 teaspoons Bragg liquid aminos, and 1 teaspoon sriracha. I baked the marinated tofu pieces for 15 minutes at 350°F, flipped them, and baked for another 10 minutes.

Served with quick-cooking brown rice, steamed asparagus, and some leftover marinade as a sauce.

Here’s Leela on her little pillow... 


Peace. :)
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8 comments:

  1. Oooh that tofu rice bowl looks so incredible! I was just thinking about making marinated tofu last night. I guess this is a sign I should finally do it :)

    Love sweet Leela!

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    1. Thanks, Sarah; it was so good! And yes, it's definitely a sign that you should try making marinated tofu! :D

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  2. That sounds lovely! It drives me crazy when people say they don't like tofu because it's so bland - don't they know how it soaks up flavour?!

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    1. Thanks, Jenny! Yep, there's so many great ways to prepare and flavor tofu; I'm looking forward to trying more marinades soon! :)

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  3. Kitty is sitting pretty!
    That sounds like a good marinade - anything with hoisin sauce is okay by me!

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    1. Thanks, Susan; she is indeed! And I definitely enjoyed the hoisin sauce in the marinade! :)

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  4. Yum!!! That tofu looks amazing! And Leela is precious and sweet.

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    1. Thanks, Janyce! I already want to make this tofu again! :)

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