I didn’t. I returned from the flu.
When I get sick, my emotional stability regresses back to that of a two year old. If I’m not averaging a 7 or better on the happy feelings scale, chances are I’m crying. Ugly crying with a lot of words that don’t make sense to anyone, least of all my spouse who, by default, becomes the target of all my emotions.
So really, it’s just better for everyone if I’m asleep the entire time I’m sick. Which is pretty much where I’ve been for the past 5 days. Asleep in the couch, cuddling with Trudydog. But only after an irrational and tear-filled (exclusively on my part) conversation with Mr. Peach wherein he was finally able to convince me that I couldn’t transmit flu germs to the dog.
I was very concerned with her well-being.
This delicious Korean condiment has been around for literal centuries and is, to the best of my understanding, a staple in Korean cuisine. My first encounter with this glorious red paste was a few weeks ago, pre-plague. But it was love at first taste.
Do I know how to pronounce it properly? Absolutely not.
So my new best (condiment) friend and I made some really delicious Korean BBQ Baked Tofu and ate it straight off the sheet pan. And it was delicious.
Then we made that same tofu again but then tossed it with a bunch of crisp vegetables, buttery avocado, crunchy cashews, and tossed it with some spicy, gingery, sesame dressing.
This is now my new favorite salad. And now that I’m almost at a point where solid food sounds appealing again, I’m pretty sure it’ll be making a re-appearance in my my kitchen here real soon.
- 14 ounces extra firm tofu, drained and pressed
- ¼ cup marinade (recipe below)
- 5 cups baby spinach
- 1 red bell pepper
- 2 carrots
- 1 avocado
- 4 green onions
- ½ cup roasted, salted cashews
- 1 tablespoon toasted sesame seeds
- ½ cup tamari or soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1-2 tablespoon gochujang
- 1-2 tablespoons sambal oelek chili paste
- 1-2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- Combine all the marinade ingredients together in a container and whisk to incorporate. Cut the drained and pressed tofu (see notes) into ½ inch chunks and place in a ziploc bag with about a third of a cup of the marinade/dressing. Marinate for 30 minutes minimum and then drain and discard the excess marinade.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place the marinated tofu pieces on the baking sheet so that they aren't touching one another and spray with nonstick spray. Bake for about an hour, flipping the pieces once halfway through baking. You can bake them for more or less time -- the longer you bake them, the chewier they will be.
- To assemble the salad, finely slice the bell pepper, peel and shred the carrots, dice the avocado, and slice the green onions. Add the veggies to a big bowl with the spinach, cashews, sesame seeds, and baked tofu. Toss everything with the remaining dressing, to taste, and top with additional toasted sesame seeds.