Tofu Roni Food

SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH

Steps:

• Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
• Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
• Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
• Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
• While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
• As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
• Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
• Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
• Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.

TOFU-RONI & CHEESE WITH KALE

Steps:

• Bring a medium pot of water to a boil.
• Cut tofu into skinny macaroni shaped pieces. Add to the boiling water.
• When the water returns to a full boil, remove from heat and drain. Set aside.
• Combine cream cheese, milk, and flour in a saucepan. Cook over medium heat, whisking occasionally until the cheese melts and the mixture simmers and thickens slightly.
• Remove from heat, and whisk in Cheddar cheese until melted.
• Whisk in mustard, salt, and egg yolk.
• Fold in the tofu and kale, and transfer to a casserole dish that has been sprayed with non-stick cooking spray.
• Sprinkle with Parmesan cheese.
• The casserole can be microwaved, uncovered for 3 minutes or till bubbly, (This is the way I made it.), or it may be baked at 325 degrees for 25 minutes.
• Let stand a few minutes before serving.