I’m actually going on a vacation. A real life break from real life (kind of). And I can’t wait to tell you all about when I return.
But in the meantime I’m leaving you with a Bon Voyage pre-vacation souvenir. I call them Tofu Fries and I really think you should give them a go while I’m gone.
They’re really easy to make. Super low-sodium, as long as you make sure your firm tofu contains 0 to 15mg of sodium. And they’re completely addictive so don’t say I didn’t warn you.
And apparently Mark Bittman loves them too because a recipe for these guys is in his new book VB6. Now how’s that for a thumbs up?
So how exactly do you make tofu fries? With an oven set to 375dg F. Some parchment paper. A good slather of sesame oil. And perhaps a sprinkle (or dump) of chili pepper. Then all that’s left is waiting thirty minutes for them to get puffed and crispy. And then waiting another few minutes for them to cool off so you don’t burn your tongue. Unless you think it’s worth it.
So please enjoy and think of me while you’re munching away. And I’ll see you in a week with more recipes and maybe some adventures too.
BAKED TOFU FRIES
- Extra Firm tofu
- Sesame Oil
- Chili pepper, salt-free garlic powder, and/or Chinese five spice
- Pastry brush
Heat your oven to 375dg F and line a baking pan with parchment paper.
Then, slice your cube of tofu in half vertically. And then cut the tofu into French fry-like rectangles.
Pour some sesame oil into a small bowl and use a pastry brush to slather the tops of the tofu fries. Then pick your spice and sprinkle it on top of the fries.
Bake the fries for 30 minutes until they’ve turned puffy, golden brown, and crispy on the outside. Remove the fries from the oven, let them cool for 5 minutes or so. And then dig in.