Spicy Roasted Tofu, Corn and Chilis
By: Kurt Flehinger
A great way to enjoy the last of the season’s fresh corn and and the abundance of chilis in our CSA boxes. Feel free to add kale or cabbage or small tomatoes to the mix.
1 14-18 oz. package firm tofu
2 Tbsp. Gochujang, sriracha or other spicy chili paste
2 Tbsp. soy sauce
4 cups fresh corn
2 poblano chilis, seeds removed and sliced thin
2 garlic cloves sliced
1 large onion, halved and cut into thin slices
4-5 tbsp. olive oil
1 lime
1/2 tsp. cumin
Salt and Peppeer
Heat oven to 425 degrees
1. Place tofu on large plate or cutting board on top of a couple of paper towels. Cover with two more paper towels and a heavy pan or weighted plate to press the water from the tofu. Leave for 30 minutes.
2. Cut tofu into approximately 1 inch cubes.
3. Mix gochujang, soy sauce and 1 tbsp. olive oil in a medium size bowl.
4. Add tofu cubes and allow to marinate for 10-15 minutes.
5. Mix corn, sliced chilis, onions and garlic in a large bowl. Drizzle with 2-3 tbsp. olive oil. Add heaping tsp. salt and generous grindings of pepper and mix thoroughly.
6. Drain tofu and place on a roasting pan lined with parchment paper.
7. Spread vegetables on a large sheet pan lined with parchment paper.
8. Roast tofu and vegetables for 30 minutes, stirring after 15 minutes.
9. Mix roasted tofu and vegetables and squeeze the lime and sprinkle with salt and cumin.
Note: This dish is equally good made with boneless, skinless chicken marinated in the same way as the tofu.
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