March 21-22, 2019-- Baked Tofu in Letters to my Friend

Dear Friend

I still haven’t a good grasped on how the Save function works on Prosebox. I lost my morning routine diary today!

Okay let’s go on with my life. Is it harmful to not shower after you exercise? I only did for 25 minutes. I don’t Sweat much. I don’t smell. So what now?

I’m too lazy to shower.

I just finished breakfast. I’m just not excited about the food I made this week at all. The cream cheese mashed potatoes is now yucky. But I feel bad throwing food away. Oh well, can’t change. Let me go pack lunch now. DONE.

It’s been the pattern these days. I knocked out before I intended to, woke up too early, lay in bed for a whole hour and a half. It’s bad, but I’m just so tired.

I’m a bit overly committed perhaps.

I really miss you, but what can I do? You’re the only one who has been there for me. I’m sure you sacrificed your own life for that. I wish I can do something nice for you, but praying is all I could do. I love and admire you so, so much. You’re so beautiful – and I don’t mean the picture of your face– although you’re cute there too. Very pretty eyes. They look sweet,for a guy too. You’re the most beautiful person I’ve known.

I guess it ain’t healthy if I make you the only person I’ve ever felt close to. But what else do I have to do? I will love you through my prayers. I don’t know if it’s right, but what else can I do?

Well I need to get up and get going. Sit up. DONE. hair up and glasses on. DONE. Get out there and turn off the kitchen light and clean it up. DONE.

I’m ready to work.

BTW I’ve gobbled up my first batch of baked tofu. I am so making many others. It’s so good!!!

I’ll write you another post. I really hope you’re doing well.

Love you,
Your fangirl.

Https://www.gimmesomeoven.com/baked-tofu/
Baked Tofu

This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It’s ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.

Total Time: 35 mins

Prep Time: 5 mins

Cook Time: 30 mins
Ingredients:

1 block (about 14 ounces) extra-firm tofu
1 tablespoon olive oil
1 tablespoon cornstarch
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Directions:

Drain the tofu. Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick).  Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels.  Cover with another layer of paper towels.  Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board.  The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels.  Let the tofu drain for at least 15-30 minutes.  Meanwhile, heat your oven to 400°F.
Cut the tofu. Once the tofu has drained, remove the weights and paper towels.  And use a knife to cut the tofu into your desired shapes.  I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you’d like.
Coat the tofu. Add your tofu to a large mixing bowl.  Drizzle with olive oil, and toss until evenly coated.  Sprinkle evenly with cornstarch, salt, garlic powder and black pepper.  Gently toss until the tofu is evenly coated.
Arrange on a baking sheet. Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
Bake until crispy. Bake for 15 minutes.  Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side.  Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness.  Remove baking sheet from the oven.
Serve warm.  And enjoy!

Recipe slightly adapted from The Kitchn and Cookie & Kate.

Last updated March 22, 2019