Baked tofu is so simple to make, almost the entire process is hands off and anything that isn’t is put together quickly with little ceremony. You can make it in the morning and then go off to work or back to bed to read and have a nap, or you can let it marinade for 20 minutes while you chop up the vegetables and toast the cashews – it will taste delicious either way. The only thing that I find really essential for baked tofu success is draining it before you slice it up. I do this by placing the block of tofu between 2 plates that are lined with paper towel and weighing the top plate down with a large can of tomatoes or something similarly heavy for about 30 minutes. This is a stir fry that stands on its own so I don’t tend to serve it with noodles or rice, although you definitely could do that if you felt like it. The vegetables don’t have to all be green, this is more of an aesthetic preference than anything else and shouldn’t determine whether or not you try this recipe. The cashews taste slightly smoky after being toasted but retain their buttery texture; feel free to experiment with nuts and seeds as toppings, I’m sure peanuts would be wonderful but as I’m allergic to them I haven’t tried substituting them in. It helps to make this recipe in a really big skillet so that the vegetables will cook quickly without getting too soft, they should remain slightly crunchy in contrast to the chewiness of the tofu.

baked hoisin tofu with stir fried greens and toasted cashews:

1 block of firm or extra from tofu, drained

1/3 cup of hoisin sauce

1/4 cup soy sauce

1 Tbsp. sesame oil

1 Tbsp. rice wine vinegar

2 garlic cloves, finely minced

2 Tbsp. water

1 Tbsp. grapeseed oil

1 bunch of asparagus, cut into 1 inch pieces

2 bunches of scallions, cut into 1 inch pieces

4 small bok choy, torn into large pieces

1/3 cup cashews, smashed into smaller pieces with a rolling pin or kitchen mallet

Fresh basil or cilantro for garnish

1. Preheat the oven to 375 degrees Fahrenheit. Cut the tofu into 2 cm thick slices, arranging them in a single layer on a glass baking dish.
2. Whisk together the hoisin and soy sauce, sesame oil, rice wine vinegar, garlic, and water in a bowl. Pour over the sliced tofu, reserving a small amount for the stir fried vegetables. Flip the tofu pieces so that they are coated in the marinade and allow to sit in the fridge for 30 minutes or up to 12 hours.
3. Bake the tofu for 40 minutes, turning over halfway through to ensure even baking. Remove and set aside.
4. While the tofu is baking add all of the cashews to a large skillet and dry toast the cashew pieces for a few minutes over medium heat, stirring lots and keeping a close eye on them – they can burn in an instant. As soon as they begin to smell wonderful and toasty remove them from the heat and transfer them into a bowl, this will prevent them from continuing to cook from the skillet’s residual heat.
5. Increase the heat to medium-high and add the grapeseed oil to the same skillet used to toast the cashews. Allow it to heat up before adding the asparagus and scallions. Stir fry the green vegetables for a few minutes before adding the torn bok choy and remaining marinade. Cook for 1 more minute, tossing the skillet contents to coat with the marinade and to wilt the bok choy.
6. Transfer the vegetables to 2-4 bowls and top with slices of baked tofu, the toasted cashews, and the fresh basil or cilantro. Serve with a really cold beverage, my personal favourite is a lemonade or gingerale shandy – just the perfect amount of icy kick to complement the warmth of the stir fry.

Sunday soundtracks: either over-the-top depressing or please-no-more-anxiety uplifting, this Sunday I’m determined to spring for the second option. My anxiety levels are always through the roof on Sunday afternoons because well, they’re always been like that and it’s now a weirdly comforting part of my weekly routine. So here’s an excerpt from this Sunday’s happy soundtrack: beachy silly lovely boy rock.

The Drums – Days