Sometimes life presents you with big questions. Quit your well-paying job for a more rewarding but less stable position? Buy a house or travel around the world while you still can? Take the pranayama (yogic breathing) class you woke up early for and drove two hours to attend or skip it in favor of finding a recipe for a tofu dish you just had for lunch? Not that I want to give away my personal answer to the last question– let’s just say it involved a second unsuccessful trip downstairs to the Kripalu bookstore. (See previous post.)
At lunch later the same day I tasted the Lavender Iced Tea (previous post), I had an amazing Thai tofu dish. Of course I needed the recipe. I asked a friendly-looking guy who was re-stocking the salad bar if it would be possible to get the recipe. He graciously offered to find the dining room manager who “would definitely help me.” A few minutes later he reappeared with said manager. I raved about the dish and asked if I could get the recipe. He told me he didn’t have the recipe, but that most of Kripalu’s recipes are printed in their cookbooks which were for sale in the bookstore downstairs. Did I know where that was? “Yes” I replied, leaving out the story of my frustrating previous mission for the Lavender Iced Tea recipe. “I’m sure you’ll find it there”, he assured me.
Of course the recipe was not to be found in any of the Kripalu cookbooks for sale in the shop. So back I trudged upstairs to the dining room. (At least I was getting SOME exercise.) My friendly manager was nowhere to be seen, the day was getting on, and it seemed the only sensible thing to do was to quickly snap a photo of the ingredient list from the buffet line with my phone. I felt like a thief, and tried to be unobtrusive.
Back home, I fiddled around with the ingredients and here is what I came up with. I substituted honey for agave and used regular, not wheat-free tamari. Bullseye! Enjoy!!
Thai Sesame Tofu
- l package firm tofu
- 6 TBS each of: tamari, brown rice vinegar, toasted sesame oil
- 1/2 cup water
- 1-2 TBS white wine
- 2 TBS chopped ginger
- 2 TBS chopped garlic
- 1 1/2-2 TBS honey
- Toasted sesame seeds
- Canola or other flavorless oil for greasing the pan
- Dice the tofu into approximately 1″ squares.
- Combine all the ingredients in a large bowl.
- Add the tofu and marinate for 30-60 minutes.
- Drain tofu and place the cubes on lightly oiled baking pan.
- Bake at 350 degrees for 30 minutes.