Salt and Pepper Tofu

Home Forums Kosher Cooking! Recipes Side Dishes (Pareve) Salt and Pepper Tofu

Viewing 11 posts - 1 through 11 (of 11 total)
  • Author
  • #609713

    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!


    You just wait. It hasn’t even started yet.


    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 am not seeking criticism for recipes. I like sharing recipes so that others looking for delicious recipes can find them.”


    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!


    By the way, it was delicious! Tofu phobics have no idea what they’re missing!

    This was also the most successful breading I’ve ever made. It all stayed on (without having to use egg as a binder) and even had a nice crunch to it. The secret is to use silken tofu, not firm. It will absorb anything you put on it and the breading won’t fall off halfway through.


    I’d recommend using sesame seeds in the panko to give it a more Asian flavor.

    Oomis, can you share the coconut rice recipe?


    I would have used sesame seeds. I just didn’t have any on hand. We are trying not to buy too many spices since we will only be here for the summer.

Viewing 11 posts - 1 through 11 (of 11 total)
  • You must be logged in to reply to this topic.