I’m still using up my beloved bottled of Soy Vay Veri Veri Teriyaki. I’ve learned at this point that a little goes a long way, and the high sodium content is manageable when you keep to the suggested serving size.
Tonight I drained and pressed a block of extra-firm tofu, sliced it width-wise into two sheets, and then let it sit for a couple of hours in the teriyaki marinade, turning it once. Then I preheated my toaster oven to 375° F, cut the tofu into bite-sized chunks, and baked it for about 35 minutes, turning it once so it didn’t burn (there’s quite a bit of sugar in the Soy Vay).
You know I love tofu enough to eat it raw, so add tofu to Soy Vay and I was pretty much in heaven. I love this combination, and the tofu is really lovely baked — a little bit chewy and drier than when stir fried. I served it with some whole wheat spaghetti and seared green beans. I love meals with distinct components like this, because I know the boys will at least eat the pasta, and I can serve the other items along with it. Although, I wasn’t able to coax any non-pasta nibbles out of them tonight.