And I’m back with Ginger Teriyaki Tofu.
The only thing I left out was the fennel and the onion. I’m not a fan of onions (even though I like the flavor of them) and I didn’t have any fennel. Other than that, I stuck to the recipe. I didn’t drain and press the tofu the night before, but it seemed fine just squeezing out the excess water.
I also browned the tofu (as the recipe instructed) and it definitely made a difference in the texture and in how the sauce clung to the tofu. Plus, it held up pretty well and didn’t fall apart when I mixed the tofu and the sauce.
It was really spicy, which I didn’t have a problem with, since I like really spice food. But it was a lot spicier than I expected it to be.
I’m a big fan of tofu, but I don’t make it all too often. It’s a shame, since I really like it and all, so while I might not eat for a month straight, I’ll definitely eat it more than a couple times a year.