We have wonderful neighbors here in Ames. They invite us for dinner and speed scrabble. We loan each other ingredients and baking pans. AND when they dumpster dive they bring us treats. Like today when we got bread from that ubiquitous overpriced bakery chain. 

I like sticking it to the man with blueberry bagels. 

I also baked sunflower cookies and am marinating tofu which will go into stir fry.

Asian Marinated Tofu

1 lb. Extra firm tofu

Slice and press for at least half an hour.

1 tbsp. olive oil

2 tbsp. tamari

1 tbsp. red wine (sake or sherry would be better, but I had open red wine)

1 tbsp. cider vinegar or rice vinegar

1 tsp. granulated garlic

1 tsp. granulated onion

1 tbsp. minced fresh ginger

3 tbsp. water

1 tsp. dried red pepper flakes


Combine all in an oven safe pan, add tofu, cover and refrigerate for 30 minutes at least. It can also be left overnight. Flip tofu halfway through marinating.

Preheat oven to 375ºF and bake for 35 – 45 minutes. Add tofu to stir fry or serve on its own. The juice is wonderful added to stir fries as well. Mix with a little cornstarch and you got yourself  a little sauce.


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