Indonesian-Style Tofu

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

When my husband isn’t home for dinner, my daughter and I like to indulge in recipes that he normally wouldn’t be fond of. It’s usually a lot of rice, soups, and homemade pizzas. This week we were really craving mushroom risotto, but I realized I was out of arborio rice. Too lazy and too cold to trek to the grocers, we rummaged through the pantry and found a big bag of jasmine rice, shiitake mushrooms, and a container of tofu. Which worked out in our favor since we’ve been wanting to try this Indonesian-style Tofu recipe from Golden Blossom. 

Tofu isn’t something that normally excites me in recipes, but every so often I do like to season it up and toss it into a dish. To season the tofu here, it did say to marinate overnight, but I feel like the marinade has ingredients with strong flavor profiles, so I just prepped the tofu a few hours ahead instead of the previous day and it turned out quite well. After broiling for several minutes, we served over a bed of steamed rice, poured a bit of the sauce over, then finished off with some sliced green onions to add in a little color. I didn’t have any available, but I would have probably added in a sprinkling of sesame seeds as well,  because why not? This was filling and tasty, but also a healthy option. Perfect for those who are on the same path as we are with more home cooking and lighter, healthier recipes in our meal rotation.

Ingredients

1 pound firm tofu, cut into 1 inch-thick slices

Drain between layers of paper towels for 30 minutes.

Marinade:

2 large dried shiitake mushrooms (about 1/4 oz), chopped

1/2 cup water

1/4 cup olive oil

1/4 cup red wine vinegar

1/4 cup soy sauce

1 garlic clove, halved

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

Sauce:

1/2 cup soy sauce

2 Tablespoon RAW GOLDEN BLOSSOM HONEY

1/4 teaspoon ginger

CLICK HERE FOR FULL RECIPE 

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Tofu, Yay or Nay?