Look what I found! I haven’t used my tofu press since well before I left Tampa. And not because I didn’t want to, but because I may or may not have packed up my kitchen gadgets about a month too early. So I was a little excited…
I stil have a pretty bare fridge since I spent most of last week in Dallas and this week in Portland, but I did have a lone brick of tofu waiting for me when I got back from yoga. Tofu and a frozen stash of veggies totally equals a finally-back-in-town recovery meal.
I pressed the tofu for about an hour and then submerged it in ponzu sauce. I let the tofu marinate while I unpacked some suitcase, which was about another hour.
I browned the tofu in coconut oil and then added frozen broccoli. Solo ponzu sauce seemed a bit on the boring side, so I stared in my spice cabinet hoping something spoke to me. Red pepper flakes and ground mustard? Sure, why not? It ended up being a pretty flavorful and slightly spicy combination – right up my alley. This is a good recipe for a quick Asian inspired craving, but by no means compares to the thick ooey gooey sauces that typically come with take-out.