Ingredients
1 block firm tofu, drained
1 cup hoisen sauce
2 Tbs sesame oil
1/2 pkg wheat spaghetti noodles
1/2 onion, sliced
1 jalapeno, diced
1 inch of fresh ginger, minced
1-2 cups diakon radish, thinly sliced into ribbons with a vegetable peeler
1/2 cup corn
1 cup frozen peas
3 Tbs sesame seeds
Directions
1. Preheat oven to 375 degrees
2. Slice tofu into 1 inch slices
3. Spread 1 Tbs of sesame oil onto a baking sheet
4. Evenly layer tofu slices on baking sheet
5. Brush each side of tofu slices with hoisen sauce
6. Bake tofu for 30 mins, flipping halfway
7. Meanwhile, saute onion on medium low heat with 1 Tbs of sesame oil for 5 mins
8. Add jalapeno, daikon radish, and ginger-saute 4 more mins
9. Bring a large pot of water to a boil, add pasta and cook as directed, 10 mins-add frozen peas the last minute, and drain
10. Add corn and sesame seeds to veggie mix, saute 1 minute
11. Mix pasta, veggies, and remaining hoisen sauce together
This meal was created out of limited food options and with food that needed to be used before it expired. Just when I thought we didn't have much to pick from, I found out I had some gems in the fridge. I absolutely love baked tofu and I could eat it everyday, but I try to limit my soy intake. I was going to make the dish with rice noodles to make it a more traditional Asian dish, but I decided to go with a hearty comfy pasta instead. This was my first time using hoisen sauce and I really liked the flavor! I would be picky with choosing a brand because they can all have a different flavor. I found this one at the Co-op and it was made out of fresh ingredients with no funky additives like most pre-bottled sauces. I ended up chopping up my tofu slices and mixing them into the pasta just because I wanted it to mix in better. This is a pretty easy meal and it is delicious!
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