Glazed Tofu, The Best of the Best

By: Mary Pat Baldauf

This week, I updated the Recipes section on my blog, Lean Green MP.  Along with a new, cleaner format, I also did some editing; gone are the recipes I made once and never made again.  What’s left is the best of the best, and today, I share with you the very best, Glazed Tofu.

Years ago, there was a great Chinese restaurant on Decker Boulevard called, The Orient. It was one of a kind. Recipes were named after local celebrities who frequented it, and whenever I went, I always saw someone I knew. I’m not a huge fan of Chinese food, but there was one dish there I loved, Cheese Tofu. Never had anything else like it. The Orient closed and took with it that wonderful Cheese Tofu, leaving me with only a memory.

Late last year, I found a recipe for Glazed Tofu in Nutrition Action Newsletter, a great source for nutrition and health information. It looked like a good quick and easy recipe — and that it is — but when I took my first bite, I squealed for joy; it tasted so much like Cheese Tofu. I made a few tweaks here and there, and while it’s not a perfect reproduction, it’s pretty darn close.

And did I mention how quick and easy it is? On Sundays, I quadruple the sauce recipe and freeze individual servings; the day I want to make it, I pull one out and let it thaw while I’m at work. When I get home, I saute a container of pre-cut tofu, add the sauce and then Minute Ready to Serve brown rice.  In literally no time, you have a fab meal for two.

You may think you don’t like tofu, but I encourage you to pull out your “adventure fork” and give this recipe a chance. I think you’ll be pleasantly surprised. Once you try it, let me know what you think.

Before you try it, one caveat: Cheese Tofu doesn’t taste cheesy, and if you expect that, you’ll be disappointed. The name Cheese Tofu was not descriptive of the taste, but the appearance. The owner once explained that the way she cut the tofu reminded her of fried cheese.

Until tonight! The Glazed Tofu isn’t exactly the same thing, but darn close.

I found this recipe in Nutrition Action Newsletter, which I discovered through Mom. I love the newsletter, and I’m thinking about giving a subscription or two for Christmas!

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