Tuesday, 4/25/17

Another slight variation on roasted tofu, from Food52. You toss the cubes with soy, sesame oil, cornstarch and panko, while also roasted mushrooms on another pan. The tofu was good, if unevenly crunchy, but the mushrooms were amazing. Some were crispy and some were just a little toasty, but they were so flavorful that I couldn't stop munching on them. They would be good on any number of things (and these are just regular button mushrooms). Alongside we had asparagus sauteed with garlic, scallions and jalapeno. A nice change. Oh, and plain red quinoa.