Bridget’s Honey-Walnut Tofu

Bridget is a Twin Oaks Community member, a passionately involved gardener and inventive cook, and a really cool person. Her rescued stray cat is named Ziggy, and he’s really cool, too (naturally). Bridget devotes a lot of her time to making tofu, gardening, and dreaming up awesome new recipes. She is the dinner honcho at least once a week for hungry Twin Oaks folks, and her creative dishes are always delicious and eagerly awaited. Here is one of Bridget’s fantastic vegan, gluten-free recipes.

Bridget’s Honey-Walnut Tofu

Serves 4

1 lb. Twin Oaks Tofu, Plain Extra Firm
3 Tb oil, Non-GMO canola or vegetable
4 oz. coconut milk, or half a can (shaken)
1/2 cup honey
2 tsp lemon juice
3/4 cup water
2 tsp prepared yellow mustard
1 tsp fresh ginger, grated
1/4 tsp salt (or to taste)
2 Tb cornstarch
1/2 cup walnut halves

Cut the Twin Oaks Tofu into bite-size pieces, such as cubes or triangles, about a half inch thick. Toss the tofu pieces in 2 Tbsp oil to coat them. Spread evenly on a baking sheet and bake at 350 F for 15-20 minutes, until golden and crispy on the outside, but still moist and springy inside.

Toast the walnuts in a cast-iron skillet, no oil, on medium-high heat. Stir them frequently for 5-10 minutes, until they are browned and aromatic, and set them aside.

To make the sauce, whisk the cornstarch with 4 Tb of the water until smooth, and set aside. In a separate sauce pot, combine the coconut milk, honey, lemon, remaining water, oil, mustard, ginger, and salt. Heat on medium-high heat to a low simmer. Whisk the cornstarch liquid into the rest of the sauce. Continue whisking until the sauce thickens slightly, then remove from heat.

Stir together the baked tofu, walnuts, and sauce. Let stand for a few minutes to allow the tofu to absorb some of the sauce. Serve over rice, best with white basmati cooked with a little shredded coconut.

Vegan Vegetarian Lacto-ovo Pescotarian Opportunivore Gluten Free