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Since coming off the juice I have been wanting to chew something, anything. I would wake up chewing… nothing. So I figured I would utilize the tofu we purchased and make something that would give me something to chew on. That required some thinking seeing as how tofu has the consistency of pudding at times. I hit the web and scoured until I found something I could get behind. 

We got medium firm tofu and it is best if you press out the liquid before you marinade. Stick it between two plates and put something heavy on top. A lot of liquid comes out, so more room for yummy, non juice marinade.  I marinaded the tofu stuffs for an hour.
 
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Preheating the oven at 300 degrees, bake the tofu flipping when the tops start to get dry. The smaller pieces I cut came out a bit chewy on the ends. Cooking at such a low temp can stretch out cooking time to about an hour. I liked it because the garlic and ginger that stuck to the tofu didn’t burn, but caramelized really nicely.
 
I cut up some broccoli and sauteed them in the leftover marinade after adding a tablespoon of honey and equal part olive oil. Just cook for a few minutes until it starts to get tender. I really love beef and broccoli when we get Chinese food because the florets soak up whatever sauce they are in, hence the broccoli in this dish.

Beau was not a fan of the tofu. When I cook for someone I love, it drives me mad when they don’t like the food, regardless of whether it was because of my cooking or the ingredient. So rather then leap over the table and strangle him, I really tasted the tofu and came to the conclusion that it was awesome. I ate his leftover tofu and couldn’t have been happier. I was the fullest I’d been in weeks. In regards to my better half, back to the drawing board

Szechuan Marinade
1/3 cup low sodium soy sauce
1/3 cup of water
4 cloves of garlic minced
1″ of ginger, pealed and minced
2 tablespoons of cayenne

adapted from about.com

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