Oh man – we are the same way! I think people would stop reading my blog if they had any idea what we eat on the week days. It’s so hard to get motivated when you are exhausted from a long day. I love that you posted this recipe though because we’ve been eating out a lot lately since I can only handle so many quesadilla in one week – this will be a great recipe to try for a change of pace!
We have the same problem. Sometimes on Sundays, I try to make a rough plan of things we could have during the week, so that there is less pandemonium about deciding each night. But the plan has been falling through lately. I love having things like this around and ready to go.
Making big batches of things – roasted veggies, braised meat, grains, etc and then combining it in different ways with fresh ingredients is the easiest way to do it for weekday meals. But like always, easier said than done :º
Aloha Tim! I bake tofu every week and take it to work for my lunch break. A few of my favorite recipes for tofu are baked mock chicken tofu and grilled teriyaki tofu. I bought this tofu press a few years ago and use it all the time. It works so well to press out the water from the tofu and it’s very sturdy. I recommend it to anyone who prepares tofu dishes whether occasionally or as often as I do. http://tofuxpress.com Mahalo for the tofu post!
Made this last night and *loved* it — SUPER delicious and simple! I served it with brown rice and grilled veggies… just perfect! The only thing I would do differently next time is double the marinade recipe — it’s so delicious! I just kept wishing I had more of it to use as a sauce…
I’ve been making a variety of this for years, and it’s very popular. Never used cornstarch before, and it does make it even better. 2 tips: peanut butter in the marinade is always welcome, and if you broil for a few minutes at the end it gets notably crispier.
I have to thank you for posting this recipe, it’s rather clever and delicious. I’ve been making batches of crisp baked tofu pretty much every week since I first spotted your recipe. Sometimes I make it exactly as per your recipe, at other times I use the central idea and just tweak around to use what I have in the kitchen. Anyway, it’s a great idea and really useful to have a batch in the freezer ready for low-fuss dinners.