Ding-ding-ding! We have a winnahhhh.

The first time I made tofu earlier this week, I pressed it, cut it into tiny cubes to marinate in ginger dressing and apricot preserves, then dredged them in cornstarch and pan-fried them until they were light brown and crispy on all sides. The kids thought it was awesome and we thought it was an incredible contrast to our rice noodles and vegetables.

Tonight, I wanted to try to make it a bit healthier, so I baked it. I kept it in slices after pressing it and marinated it in the same ginger dressing, but no apricot preserves. Right before putting it in the oven (on a foiled-lined pan, lightly sprayed, in case anyone wants to try!) I brush a drop of oil on each piece and topped it with sesame seeds. Baked them at 375 for 30 minutes. DELICIOUS!

David LOVED them. Had two pieces!

When they are baked, they honestly resemble chicken, both texture- and taste-wise. Well, let me rephrase that: it tastes like the chicken that America is used to in their pureed chicken nuggets and processed meats. The only difference is that it doesn't have that funky... eh... processed feel when chewing it. I don't know how else to describe it. It just tastes awesome.

Tofu is definitely going to become a weekly thing at our house. Of course, we will eat soy with moderation, and as my Aunt Lisa pointed out, I should probably make sure I don't have the thyroid issue that she and my mom have before I start eating too much soy, since soy reacts poorly with thyroid issues, but I think I'm good in that department. Nice to have that heads up, though, Aunt Lisa :)

Next on the menu for tofu..ism.... shhh, that's a word, too.... peanut butter pudding! It is literally just tofu, peanut butter, vanilla, and agave. No stabilizers, no mounds of sugar, no weird fillers... a HEALTHY dessert! :) If I could find vegan vanilla wafers, I'd add some bananas and trick my friends ;)