Baked Tofu

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Izzy125

subheading: Basic Baked Tofu:

1 (14- to-15-ounce) block extra-firm tofu, drained and cut into ½-inch cubes

3 tablespoons neutral oil, such as vegetable or grapeseed oil, or extra-virgin olive oil

2 tablespoons soy sauce

1 tablespoon cornstarch

¼ teaspoon cayenne pepper (optional)

Preheat oven to 425°F. Line a sheet pan with parchment paper. In a bowl, toss the tofu with the oil, soy sauce, cornstarch, and cayenne (if using) and place on the prepared sheet pan. Bake until the tofu is golden and the corners look crispy, 15 to 20 minutes.

In The Weekday Vegetarians I use the tofu cubes in a bunch of recipes including Eggplant-Tofu Bowls with Sweet-Hot Chili Glaze (page 55); Cabbage-Kale-Tofu Salad with Citrusy-Ginger Dressing (page 65); The Wheat Berry Salad with Grapes, Arugula, and Feta (page 65). But I feel like I could fill a whole new book with recipes that deploy them deliciously, beginning with a Tofu, Pepper, Caramelized Pineapple Salad with Peanut Sauce I made last week inspired by a gorgeous looking Lara Lee recipe from the Times. It’s a keeper. In The Weekday Vegetarians I use the tofu cubes in a bunch of recipes including Eggplant-Tofu Bowls with Sweet-Hot Chili Glaze (page 55); Cabbage-Kale-Tofu Salad with Citrusy-Ginger Dressing (page 65); The Wheat Berry Salad with Grapes, Arugula, and Feta (page 65). But I feel like I could fill a whole new book with recipes that deploy them deliciously, beginning with a Tofu, Pepper, Caramelized Pineapple Salad with Peanut Sauce I made last week inspired by a gorgeous looking Lara Lee recipe from the Times. It’s a keeper.

As you all know by now, I look to Jodi Levine (aka supermakeit) for creative inspiration all year long, but I do so especially this time of the year as we head into Halloween and the holidays. Last week she did a little series of of creepy eyeball-themed foods and they were all next-level genius (a “creepy croquembouche!”) but I thought the blueberry stuffed lychee eyeball was, like, perfect…just the right balance of creepy-clever for a grown-up celebrating Halloween. (Since that’s where I am these days!) Here are Jodi’s super easy instructions for the eyeballs: “I used canned lychees which come already pitted and popped a blueberry inside. Freeze them ahead of time if you want them to float!”⁠ And here’s a good recipe for the lychee martini, which makes use of the juice from the canned lychees. P.S. No one says you have to limit your eyeball lychees to martinis or alcoholic drinks. Imagine these floating in a punch bowl? As you all know by now, I look to Jodi Levine (aka supermakeit) for creative inspiration all year long, but I do so especially this time of the year as we head into Halloween and the holidays. Last week she did a little series of of creepy eyeball-themed foods and they were all next-level genius (a “creepy croquembouche!”) but I thought the blueberry stuffed lychee eyeball was, like, perfect…just the right balance of creepy-clever for a grown-up celebrating Halloween. (Since that’s where I am these days!) Here are Jodi’s super easy instructions for the eyeballs: “I used canned lychees which come already pitted and popped a blueberry inside. Freeze them ahead of time if you want them to float!”⁠ And here’s a good recipe for the lychee martini, which makes use of the juice from the canned lychees. P.S. No one says you have to limit your eyeball lychees to martinis or alcoholic drinks. Imagine these floating in a punch bowl?

subheading: Lychee Eyeball Martini:

3 ounces vodka

2 ounces lychee juice from canned lychees

½ ounce vermouth

1 lychee eyeball, for garnish

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