I would like to welcome back pictures taken with natural light and eating out on our porch. Even though we had another cold snap this past weekend, I know that spring really is here.
Unfortunately, here in middle Tennessee, we’ve been warned that we can expect millions of cicadas to emerge from the ground in May. Last May, we were flooded. This May, we get a swarm of cicadas that are threatening to ruin events like picnics and weddings. Or, you know. GRADUATIONS. That’s okay. Cicadas are God’s creatures too. We’ll just enjoy sitting out on our porch in April before we start getting hit in the head by flying bugs.
This was such a nice, light spring meal, perfect for enjoying on the patio while you watch the sun go down. Depending on how much of each vegetable you use, you might need to increase the sauce proportionally. And you’ll want a lot of the sauce.
Sesame Ginger Maple Tofu
source: Bakin' and Eggs
Yields 4 servings
Ingredients
1 block extra-firm tofu, rinsed, pressed dry, and cut into 1-inch cubes
1 medium onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons tahini
2 tablespoons reduced-sodium soy sauce
2 teaspoons pure maple syrup
2 teaspoons cider vinegar
1 tablespoon fresh ginger, finely minced
3 cups sugar snap peas, trimmed
2-3 carrots, cut into one inch slices
2 cups brussels sprouts, cut into quarters
1 tablespoon sesame seeds
Sriracha, to taste
Soba noodles, rice noodles or brown rice, for serving
Preparation
Preheat oven to 425 degrees. Prepare a baking sheet by lining with foil (for easy cleanup) and spray with nonstick cooking spray.
Place tofu and vegetables on a baking sheet and toss with oils, salt and pepper. Roast for about 20 minutes, shaking the pan from time to time. Whisk together tahini, soy sauce, maple syrup, vinegar, and ginger until smooth. Drizzle the sauce over the tofu and vegetables and continue roasting for another five minutes. Sprinkle with sesame seeds. Serve over soba noodles, rice noodles or brown rice with Sriracha to taste.
