I guess it was bound to happen, sooner or later. Eleven years of blogging and all of a sudden I am forced to witness crowds and crowds of readers abandoning me. It hurts, but I feared that this post could cause it. Tofu. Has she gone nuts? Yes, now that you mentioned, cashews are also partners in this crime. If you are leaving me, I am sorry to see you go, and beg you to re-consider. I swear to you, this was one of the best things I’ve made in the past few months, and even “I” cannot quite believe how much we enjoyed it. Soooo, will you stay? There shall be macarons soon…
JEN’S CURRIED TOFU WITH PEAS AND CASHEWS
(slightly modified from Jennifer Guerrero’s blog)
Heat oven to 350 degrees F.
1 pound extra firm tofu
2 Tablespoons peanut butter
2 Tablespoons soy sauce
1 Tablespoon curry powder
1 teaspoon onion powder
½ teaspoon pepper
2 Tablespoons honey
¼ cup water
2 cups vegetable stock or water
2 tablespoons cornstarch
2 cups peas (frozen is fine)
1/2 cup cashews (lightly toasted)
poached chicken breasts, sliced thin
Slice the tofu in a checkerboard pattern and then right across its equator as you see in my composite picture after the recipe. Wrap in plenty of paper towels and put a heavy pan on it to drain while you do the rest of the preparation of the recipe.
In a medium bowl, whisk the peanut butter with the soy sauce, then add the spices, honey and water. Toss with the drained tofu, coating nicely. Spray a baking sheet generously with cooking spray, tip the tofu on in a single layer, and bake for 30 minutes, flipping them over at halftime.
Whisk together in a saucepan the vegetable broth and the cornstarch. Turn the heat to medium, and when the stock is simmering, add the tofu along with the peas and cashews. If using chicken, add it now. Stir until it is all lightly thickened, and serve over rice or riced cauliflower.
to print the recipe, click here
Comments: I hope you stop by Jen’s blog to read her nice write-up about this recipe. Interestingly, when I read her post about it, I had just bought some extra-firm tofu without any clear ideas of how to put it to use. Serendipity. Don’t you love when that happens?
Now, I admit that I chickened out and added chicken (very sorry for this phrase, please don’t leave). I was unsure of how we would feel about the texture and taste of tofu, and decided that in case of a complete disaster, at least we could enjoy some animal protein with the peas and cashews. I used chicken breasts that I had previously cooked sous-vide, but you can poach it or saute with a bit of salt and pepper.
This was one amazing meal! It all works together nicely, the tofu gets a nice soaking with the spices and caramelizes a bit with the honey in that marinade. If you are vegetarian, you absolutely must make this. If you are not, you absolutely must make this, and go for the kill: omit the chicken. I guess that means going for the non-kill? (very sorry for this phrase too, my apologies).
If you are anti-tofu, I hope this post will make you try it, just make sure you get the extra-firm. I know that tofu aficcionados like to use a special press to compact it before cooking, but I felt that the resulting texture was nice enough the way Jen recommended.
Jen, thank you so much for opening my cooking horizons, I love it…
ONE YEAR AGO: Salmon Tacos
TWO YEARS AGO: A Dream that did not come true
THREE YEARS AGO: Kaleidoscopic Macarons
FOUR YEARS AGO: Zucchini Noodles with Sun-dried Tomato Pesto
FIVE YEARS AGO: In My Kitchen, July 2015
SIX YEARS AGO: Sous-vide Pork Chops with Roasted Poblano Butter
SEVEN YEARS AGO: Roasted Strawberry-Buttermilk Sherbet
EIGHT YEARS AGO: Amazing Ribs for the 4th of July!
NINE YEARS AGO: Baby Back Ribs on the 4th of July
TEN YEARS AGO: Blueberry Muffins
ELEVEN YEARS AGO: A Pie for your 4th of July