A Timid Young Man (foreverquatre) wrote in vegancooking,
A Timid Young Man

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Baked Tofu, Rice Pilaf, Soy Vay, Wildwood Tofu

This post contains, but is not limited to, things involving:
~Marinated/Baked/Breaded Tofu
~Rice Pilaf
~Soy Vay marinades
~Wildwood Tofu

It's Tofu!

That's what I made for dinner tonight. Asian-esque rice pilaf with marinated baked tofu that I attempted to sorta bread.

The Tofu:

First off I marinated it in soy sauce for about 20-30 minutes. I think this was abit much, though, since for me it seemed on the salty side. My mom and brother thought it was just fine, though. They seemed to really like the tofu prepared this way.
I then coated it in the Chinese Marinade and sorta coated it in a mix of flour, garlic powder, ginger powder, and a spicy Japanese pepper mix. I didn't do too good of a job of coating it, though.
I put it in the oven at 450 degrees for about 25 minutes, flipping it once.
Overall I thought it was pretty good, but I think it would've been better with cornflake crumbs. I will have to buy some and try those next time.

~Now, let me talk about the goodness of the Soy Vay Chinese Marinade. It's not just for marinating things, but it's for stir-frying, dipping, grilling, and baking. It's primary ingrediant is vegetarian Hoi Sin sauce. It is simply delicious as are other Soy Vay sauces/marinades. I would suggest trying them, especially the Island Teriyaki. Check out the Soy Vay website for ingrediants and such.

~And now, I will mention Wildwood firm tofu. It is the firmest, most dense, non-watery tofu I have ever come accross. It reminds me of cheese or chicken, sort of. They don't need to make an 'extra firm' variety becuase their firm is almost brick-like. If a person pressed it and froze it then I'm sure it would be extremely 'meaty.' Wildwood makes a lot of very good soy products. I love their baked and smoked tofu cutlets, especially. If you can get any of their stuff I suggest you try them out. All of their products are organic, too, and they support sustainable agriculture and family farms.

Rice Pilaf:

I do not have an actual recipe for rice pilaf at all so I always wing it. It turned out okay. I tried to make it curry-like, but it tasted best with the Soy Vay Chinese Marinade. So basically it was sort of a stir-fry...
I put two cups of rice in a pan with about a tablespoon of margarine and sauteed it untill it smelled very nice. I then added about 2 cups of vegetable broth and an extra 3/4 cups water.
I let it cook until it was basically done and then added broccoli, zucchini, and scallions.
I let that cook a bit then added peanuts and the seasonings: ground coriander seed, turmeric, cumin, sage, ginger, and some garlic.
It tasted okay that way, but I think maybe it would've been better if I'd just stir-fried the rice and vegetables with the marinade and maybe added some more vegetables and mushrooms to it. I should really find a good rice pilaf recipe. Normally I like it with lemon juice, thyme, rosemary, seasoning salt, pepper, and turmeric.

Please post any comments or suggestions...
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