Hear me out before you say I don’t like tofu. Did you press it? Like really good? And then did you marinate it? If you can say you did both and then you still didn’t like tofu, fine. You can still make this recipe with chicken or something else.
Makes: enough for the two of us for dinner plus a little extra.
Ingredients:
- 5 oz of tofu (cut evenly into three pieces to press.)
- 1/2 cup of chopped onion
- 1/2 cup of chopped carrots
- 1/2 cup of chopped mushrooms
- Teriyaki marinade
- Rice noodles
About an hour before you’re going to start cooking, place your tofu in a paper towel sandwich between two plates. Weight the plates down, and let sit for 20-30 minutes. Change the paper towels at least once in this time frame. Once pressed, cut tofu into bite size chunks, and marinate in the teriyaki for another 20-30 minutes.
During this time, preheat your oven to 400 degrees. Line your cookie tray with aluminum foil. When the tofu is nice and marinated, place on baking sheet. Cook for 20 minutes and then turn and let cook for another 10-15 minutes (this isn’t an exact science because my oven is pretty wompy). After you’ve turned the tofu, saute your onions, carrots, and mushrooms. Get some water on the stovetop for the rice noodles and bring to a boil. When your tofu is done in the oven, toss it in with your onion, carrots, and mushrooms. Saute that while your rice noodles are cooking. Serve hot with some soy sauce. Enjoy!!