Baked Lemongrass Tofu

Hey so I had more tofu in my freezer. Hey so I had a stalk and a half of lemongrass in my fridge. Hey, I made a marinade and baked me up some tofu!

So my idea to make a lemongrass paste didn’t work all that well. But I did get it in shreds, and that was good enough. I know my food processor isn’t the best, but lemongrass is pretty tough. For a 14oz. package of tofu (frozen, defrosted, and pressed!) my marinade consisted of this:

1 1/2 stalks of lemongrass

2 big, fat garlic cloves

1/2 Tbsp. sriracha

2 Tbsp. tamari

1 Tbsp. turbinado sugar

1 1/2 Tbsp. canola oil

I food processed the lemongrass, garlic and sriracha until it was as close to a paste as I thought it would get, then I mixed it with the rest of the ingredients. I cut the tofu into cubes, and mixed it with the marinade.

A day later, I decided to bake it!

I also cut up some onion, carrots and potato to roast with the tofu. I got this kickass roasting pan from a family member and never really ever use it. But now I think I need to roast things more often.

Here it is pre-oven. I cooked it for an hour at 350F and mixed everything around after a half an hour. My apartment smelled like a garlic factory.

After the oven, before it went in my belly, it looked like this. The tofu chunks got nice and crispy on the outside and the marinade worked its way all the way through. I had to stop myself from eating all of it, because I’ll tell you a secret – tofu makes me really gassy.

The marinade was sweet and spicy and salty. Maybe a little too busy, but I gobbled it up anyway.

- Ellen