A bowl of baked coconut kale and tofu. - 1

Very recently I discovered the joys of baking tofu — no pressing, no marinating, no sticking — and now my tofu repertoire has expanded to a grand total of three recipes, all of which I love.

For the baked tofu, I’ve been using a recipe from Moosewood’s Simple Suppers . When combined with a favorite recipe for roasted kale and coconut, it becomes a sheetpan supper — easy peasy (though I do like to make coconut rice to go along with it).

Two more tofu recipes are below.

baked tofu, crispy kale, toasted coconut, coconut rice - 2

Warm Tofu with Spicy Dipping Sauce

Tofu with sesame sauce on a platter. - 3 Tofu with sesame sauce on a platter. - 4

In an old Gourmet , Ruth Reichl described this tofu as “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious.” It calls for simmering tofu in water — sounds odd, I know — then pouring a delicious sauce over top. Love it.

Sesame Crusted Tofu with Nuoc Cham

Sesame-crusted tofu on a platter. - 5 Sesame-crusted tofu on a platter. - 6

Many years ago, when I worked at Fork (and High Street on Market was a place called Fork: etc;), we made this tofu for the prepared-foods case, and it always went flying out the door. It’s still a favorite of mine, and I especially love it with nuoc cham.

Description

For the coconut rice : 1 cup jasmine rice (rinsed), 3/4 cup coconut milk, 1/4 cup water, and 1/4 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 minutes before fluffing with a fork and serving.

  • 1 tablespoon grapeseed oil (or other neutral oil)
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 16 ounces firm tofu
  • 3 tablespoons melted coconut oil
  • 8 ounces Tuscan (lacinato) kale
  • 1 cup unsweetened coconut flakes
  • Coconut rice for serving, see notes above
  1. Preheat the oven to 400° F. In a large bowl, whisk together the grapeseed and sesame oil, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until oven finishes preheating.
  2. Lightly oil a rimmed sheetpan with about a teaspoon of neutral oil. Arrange cubes of tofu on sheetpan, leaving excess dressing in bowl. Bake for 20 minutes. Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.
  3. Remove the sheetpan of tofu from the oven. Gently, push the cubes with a spatula to loosen. Nestle the kale and coconut around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown. Remove pan from oven. Use a spatula to gently toss everything together. Serve over rice.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Description

For the coconut rice : 1 cup jasmine rice (rinsed), 3/4 cup coconut milk, 1/4 cup water, and 1/4 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 minutes before fluffing with a fork and serving.

  • 1 tablespoon grapeseed oil (or other neutral oil)
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 16 ounces firm tofu
  • 3 tablespoons melted coconut oil
  • 8 ounces Tuscan (lacinato) kale
  • 1 cup unsweetened coconut flakes
  • Coconut rice for serving, see notes above
  1. Preheat the oven to 400° F. In a large bowl, whisk together the grapeseed and sesame oil, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until oven finishes preheating.
  2. Lightly oil a rimmed sheetpan with about a teaspoon of neutral oil. Arrange cubes of tofu on sheetpan, leaving excess dressing in bowl. Bake for 20 minutes. Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.
  3. Remove the sheetpan of tofu from the oven. Gently, push the cubes with a spatula to loosen. Nestle the kale and coconut around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown. Remove pan from oven. Use a spatula to gently toss everything together. Serve over rice.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Find it online : https://alexandracooks.com/2016/06/01/baked-tofu-kale-coconut/

A bowl of baked tofu with kale and coconut. - 7 Overhead shot of buttermilk panna cotta topped with rhubarb compote. - 8

On Tuesday a few friends joined us for taco night and for dessert, I made buttermilk panna cotta , which I haven’t made in years, and I’m not sure why because it’s delicious and easy and light (tasting, at least). It also found purpose for the rhubarb I had picked up last week: a sweet-tart lemony compote, a perfect spring lily-gilding condiment.

Have a wonderful weekend, Everyone.

PS: Rhubarb Buckle • Rhubarb Schnapps • Rhubarb Cornmeal Cake • Rhubarb Jam • Rhubarb Ice Cream

rhubarb on a board - 9 A pot with rhubarb, sugar, and lemon zest. - 10 Jarred rhubarb compote. - 11 Jarred rhubarb compote. - 12 Buttermilk-cream mixture in a liquid measure. - 13 Buttermilk-cream mixture in a liquid measure. - 14

Buttermilk panna cotta takes 5 minutes to make:

Panna cotta in glasses. - 15 Panna cotta in glasses. - 16

Pour the buttermilk-cream mixture into ramekins or cups and chill until ready to serve, at least 3 hours:

Overhead shot of panna cotta and children reaching in. - 17 Overhead shot of buttermilk panna cotta with rhubarb compote and spoons. - 18 Rhubarb compote with a spoon. - 19 Three glasses of buttermilk panna cotta topped with rhubarb compote. - 20

Description

Source of panna cotta: Claudia Fleming via Saveur

Compote: used this Epicurious recipe as a guide, yield = about 4 cups

for the panna cotta:

  • 1½ tsp . unflavored gelatin
  • 1¼ cups heavy cream
  • 7 tbsp . sugar
  • ½ vanilla pod, split lengthwise
  • 1¾ cups buttermilk

for the rhubarb compote:

  • 1½ lbs. rhubarb, cut into ½ -inch pieces
  • 1 to 1½ cups sugar
  • zest of 1 lemon
  • juice of 1 lemon
  1. For the panda cotta: Soften gelatin in 1 tbsp. cold water in a medium bowl for about 5 minutes. Meanwhile, put cream and sugar into a small saucepan. Scrape seeds from vanilla pod into pan, then add pod. Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, then stir into bowl with gelatin. Stir in buttermilk, then strain into another bowl.
  2. Divide custard between six 8-oz. ramekins (or whatever small vessels you have) and refrigerate until set, about 3 hours.
  3. Meanwhile, make the compote: combine rhubarb, 1 cup sugar, and zest in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 10 minutes. Uncover, stir, and taste. And lemon lemon juice to taste and more sugar if necessary — I added the juice of the entire lemon and another ¼ cup sugar, but rhubarb’s tartness will vary, so add sugar and lemon to taste. Transfer rhubarb mixture to a bowl or jar. Cover and chill until cold, about 2 hours. Keep refrigerated.
  4. Serve with raspberries or other fruit or rhubarb compote on the side, if you wish.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop/Refrigerator
  • Cuisine: Italian