Happiness in a Bowl: My Best (and Last?) Tofu Recipe this year

I decided to challenge myself. This will be the last tofu recipe I upload this year, so I wanted it to be super addictive and delicious. It's all about indulgent tofu pieces in a spicy coconut lime sauce, the perfect mix of sweetness, heat, creaminess. First thing I do is dry the tofu. You can do it like me by pressing it with a towel or boiling it briefly in salted water or using a tofu press. You can also freeze and defrost it. I like to break the tofu into chunks instead of cutting it neatly. That way I increase the tofu's surface area, so it absorbs more sauce, becomes juicier and tastes better. Plus I think the rustic look is more interesting and visually appealing. Next I add soy sauce and black pepper, just enough to coat the tofu evenly. Then I gradually add red lentil flour until the pieces are fully coated. I spread them out on a parchment lined baking tray, leaving some space between the pieces and bake at 180 degrees celsius for about 20 minutes or until golden. Don't over bake the tofu because it dries out and gets tough if you leave it too long. Here is a little trick I love. I start by peeling the ginger with a spoon. It's faster and removes only the skin. Then I cut it into chunks, pulse it in a food processor until it's finely minced and transfer about a teaspoon of the mixture into each ice cube tray compartment. Freeze for at least five hours or overnight. Once frozen I transfer the cubes into a ziplock bag and store them in the freezer. Whenever I need ginger for a recipe I just pop in a cube or two, just like fresh. I also like to add zucchini. I can't stand a meal without veggies. For me every dish should have some. I cut it into medium sized pieces so it softens but doesn't lose its shape. I also roughly chop spinach and parsley. After about 10 minutes in the oven I toast the tofu a bit so it bakes evenly. When there are only a few minutes left I start preparing the sauce. In a deep pan over medium high heat I warm sesame oil and a frozen ginger cube. I break it up slightly then add the zucchini so the ginger doesn't burn. When the zucchini starts softening and browning I add smoked paprika and russel hanout and a pinch of salt to help release the zucchini's moisture. Then I add gochujang for that spicy kick and beautiful color followed by coconut milk. Just don't be like me, make sure to shake the can well before pouring it in. After that I add soy sauce. I use low sodium as always and a drizzle of maple syrup. I mix everything well until the coconut milk blends smoothly with the other ingredients, especially the gochujang. Then I add lime zest from two limes and freshly squeezed lime juice. I used two limes but honestly I'd add a third next time. I bring it to a gentle boil then add the baked tofu pieces. Let it simmer for about 5 to 10 minutes. Towards the end I add the chopped spinach and parsley, lower the heat and cook for another minute. So no, I didn't stop loving tofu and I probably never will but I do want to bring more variety into my recipes. There are so many ways to get protein, calcium, iron and more in soy-based foods and beyond. I absolutely love when you ask me for recipes or suggest dishes you'd like me to make. So maybe I won't stop posting tofu recipes, sorry, since so many of you love them too and tofu is so accessible and convenient but I'll definitely include more variety and options for those who prefer something different or can't have soy. I love serving this with basmati rice or rice noodles. For some freshness I add raw veggies, this time red bell pepper but sometimes tomato, cucumber or steamed green beans. On top I sprinkle more parsley, extra lime zest and squeeze a bit more lime juice just before eating. Honestly, this recipe is such a success, it's so easy and convenient yet incredibly comforting and delicious. Thank you so much for watching, if you enjoyed this video please let me know by liking, commenting or subscribing if you haven't already. I really love you all and appreciate your support so much.