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For dinner tonight (in addition to homemade sushi):
Preheat oven to 375. Cut tofu into cubes. Refrigerate and marinate for 30 minutes in a blend of soy sauce and Thai peanut sauce.
Set out a small bowl of panko breadcrumbs. Mix a healthy pinch of salt and pepper into the breadcrumbs. Roll marinated tofu in breadcrumbs and arrange in single layer on greased pan. Top with diced scallions. Bake for 15-20 minutes, turning once.
Serve on top of a bed of mixed greens.
oooo rebdoniel has competition!
Eh, tofu isn’t much competition against the types of foods I typically cook. The idea of any kind of rivalry between myself and the feminist would be tragic, considering the toxic real-life nature of things.
It could be a healthy competition she started with tofu what are you gonna come back with rd its a health off!
I’m not interested in childish games or making a milhama. The Yeshiva World is supposed to be an “ir miklat” for people, not a source of juvenile and sophomoric antics.
I willingly share my recipes also. It’s always a huge compliment to me when someone asks me how I made something they really enjoyed eating in my home.
I just made coconut rice for Shabbos last week, and it was a great hit. I found a recipe, but tweaked it a bit to reflect my own taste, and it was a huge hit!
I’d recommend using sesame seeds in the panko to give it a more Asian flavor.
Oomis, can you share the coconut rice recipe?
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