I have a feeling my blog is going to turn into a record of what healthy foods I can get my boyfriend to eat. I turned him onto sweet potatoes with my soup, and recently, I actually got him to really like, let alone eat, tofu. With a different type of noodle than regular pasta. And with roasted veggies.
If you read my last post, you’ll know that he really only ate Taco Bell and pizza before I moved in. So this is all pretty amazing to me that he not only eats the healthy food I cook, but enjoys it!
So…Mr. Magic had tofu.
I posted about tofu a long time ago, but I’ll still go over the best way to prepare it. My dish was Asian inspired, so I did it a bit differently, but the standard procedure is the same.
The first thing you should do, no matter what, is to press your tofu. I happen to have a fancy tofu press but you don’t really need one. Plates and paper towels will do just fine.
I pressed it for about 45 minutes, regularly tipping it to drain the liquid. You can press it as long as you’d like, but 45 minutes should be good enough.
I roughly chopped some garlic. I wanted it to be chunky.
I then diced my tofu. Now, for a recipe like this, go for extra firm tofu. Unfortunately the grocery store I went to only had firm so that’s what I used, but get the extra firm if possible.
My marinade consisted of the chunky garlic, soy sauce, liquid smoke, and a touch of chili oil. I never measure stuff…I know, I know. If I had actual measurements I could probably publish a cookbook. Maybe someday…I just went with my gut 🙂
Marinate as long as possible. I think I marinated mine for about six hours. I did end up adding more soy sauce and liquid smoke about halfway through.
Later that evening, I set up for the rest of the meal prep!
I love the crunch of fresh bell peppers, especially in summer with some hummus or on a sandwich. It’s just such a “fresh” taste. Mr. Magic won’t eat raw vegetables though….yet! 😀
So I chopped some onion, bell peppers, and mushrooms. I drizzled them with olive oil and sesame oil, and gave them a generous blanket of salt and pepper.
I baked them at 425 for about thirty minutes. This was actually my first time roasting veggies like this. I would either lower the temperature or roast them for maybe twenty minutes next time because they shrank up pretty small.
Now it’s time to cook the tofu. I heated up some olive oil in a skillet, and dumped in my savory chunks!
I added some smoked paprika, a spot more of chili oil, and a little bit more soy sauce. Since this is tofu, you can continually taste test as it cooks without fear of food poisoning. Season it to your liking, then keep warm while preparing the noodles. I used soba noodles, which are made from buckwheat.
Soba noodles only take about six-seven minutes to cook so…easy peasy!
Assemble in bowls, and serve with Chardonnay and chopsticks! Or your drink and utensil of choice. We just love unwinding with Chardonnay lol.
Oh yeah, top with green onions!
So there you have it. This recipe is pretty easy to be honest, and great for a quick, healthy weeknight meal. And if my boyfriend loved it, I’d say pretty much anyone else will. Seriously, he is extremely picky.
This recipe was off the top of my head, so if you try it, I’d love to know how it turned out!
Until next time!