Monday, April 18, 2011
Thai Sweet Chili Baked Tofu
I went to respite last week, where I truly feel like one of the family. They had made a whole pot of yellow curry sauce, as well as a little bit of red curry sauce. We chopped up a bunch of veggies (broccoli, potatoes, carrots, zucchini) for the yellow curry sauce, which we turned into a soup with chickpeas :) Added in some soy sauce, & it was freakin' delicious! With the red curry sauce, we stirfried some asparagus & yellow pepper, adding the sauce when the veggies were golden. Then I marinated some tofu in the sweet chili sauce & baked it! Awesome birthday dinner :)
Look how pretty the wrapping is! The card was super cute, too :) I didn't expect that they would buy me a present!
They bought me a mortar & pestle!!! :D :D :D !!!
It's HUGE, and sooooo beautiful!! <3 And because it's so heavy, it doesn't move around at all while in use. I am SO SO SO EXCITED to use this!! :D :D
my Dad and my Auntie Lolo! :D super stoked.
...and someone special brought me yellow flowers (my favourite), and vegan chocolates from Bernard Callebaut...but I'll save that story for another post :) <3
my amazing cake :) <3 This has truly been the best birthday ever! Happy day, foodies!
From my kitchen, to yours <3
Sweet Chili Baked Tofu:
1 pkg extra firm tofu, drained, pressed & cut into cubes
2 tbs sesame oil
3 tbs Bragg's
2 tbs Thai sweet chili sauce
1) Preheat oven to 425 degrees. Whisk together the sesame oil, Bragg's, & Thai sweet chili sauce. Toss the tofu cubes in the sauce and allow to marinate.
2) Bake tofu cubes for 20-25 mins, or until golden & slightly crispy. Turn pieces halfway through cooking to allow them to bake evenly.
3) Serve warm, with love :)
peace, love, food <3