Slowly becoming a staple in our home, I learned the technique from the cookbook Salt, Fat, Acid & Heat and have built upon the recipe each time. I normally just buy fillets of salmon and bake them at 220C for 12-13 minutes (works without fail!) but this time I preheated the oven to 110C and cooked the salmon for 45 minutes! It was delectable. The spices make almost like a crust and is delicious to eat but also tastes amazing if removed before serving with all of the amazing flavors locked into the fish.
Read moreGarlic Dijon Crispy Tof
I LOVE tofu.
Cold. Scrambled. Silky. Stinky. Fried. In Soup. Baked. Crispy.
It is a versatile protein that you can make taste like anything, yet people seem so scared to try it. Its foreign, its weird, it comes in a big block immersed in strange liquid. I get it!
But seriously, I think it’s the name ‘tofu’ that people don’t like more so than the actual dish. Once I got Richard to actually TRY it, he was obsessed.
The other thing about tofu, is people are afraid of its estrogen content, but lets clear the air of this myth for a second.
Simply put, Soy, what tofu is made of, contains plant based phytoestrogens thought to be linked to breast cancer and male sterility. These isoflavones have been under serious scrutiny in the life sciences field. Current research suggests that estrogen in soy behaves differently from the bodies naturally produces hormone.
Still confused? Just follow this one rule: too much of any good thing, no longer is good! Everything in moderation, even moderation.
This recipe can either be baked or fried (though I prefer baking as I can just throw it on a tray and walk away for half an hour) and can last up to 3 days in the fridge.
You can also mix up the flavors a lot! Add, take away, or alter amounts and let me know what you think! In the image, I served it over a bed of quinoa with wilted spinach, bruschetta topping, artichokes, broiled mushrooms, and balsamic green beans.
My goal in sharing these recipes is not telling you how to cook, but rather offering guided self discovery!
Garlic Dijon Crispy Tofu
Serves: 4
35 Minutes
Ingredients
-1 Block Extra Firm Tofu
-1 Tbsp. Rapeseed Oil
-1 Tbsp. Dijon Mustard
-1 Clove Garlic (Minced)
-1 Tbsp. Arrowroot Starch or Cornstarch
Method
Preheat Oven to 200C.
Drain tofu. Pat dry with either paper towel or clean cloth. Cut into even cubes.
Place the tofu cubes with the oil, mustard, minced garlic, and cornstarch in a bowl. Toss until tofu is evenly coated.
Bake in oven for 30 minutes or until browned.
Enjoy warm!