Originally Posted by
rockmom
Roody,
We had this:
http://www.kitchentreaty.com/crispy-salt-pepper-tofu/
with miso-vegetable soup and udon tonight.
I take the lazy way out and cook the tofu in the oven at 375F on a oiled, parchment lined baking sheet.
The soup was just chopped up carrots, turnips, and bok choi cooked in broth with a couple tablespoons of miso and a handful of wakame added at the end of cooking.
I eat quite a bit of tofu. I prefer the extra firm variety and I fry it until crisp in olive oil with some curry powder.
I know some recommend marinating in miso or soy sauce. I might try that soon.