Baked Tofu Chop Suey
Last year Heather and I moved to a small, sunny beach town in Costa Rica. There is an abundance of great fresh produce available here but there is not a lot of variety when it comes to restaurants. There are very few Asian food restaurants here. That came as a bit of a shock to us after living in the Seattle area. So, every once in awhile, we try to recreate some of our favorite Asian flavors that we miss. This recipe for baked tofu chop suey is a prime example of when that goes perfectly.
Soy products are actually fairly rare here as well but, thankfully, there is one option for tofu at one supermarket here in Coco. It’s not extra firm, which makes working with it rather difficult, but we have had some success with scrambling and baking it. The marinated baked tofu that we use in this recipe is so delicious! We have to stop ourselves from just eating it straight out of the oven. (Well, all of it anyway. We always sneak a few pieces.)
It’s really simple and quick too. Just dip tofu slices into a basic marinade made out of soy sauce, toasted sesame oil, ginger, and black pepper and broil them. They get crispy and caramelized and are super delicious paired with any Asian cuisine inspired rice, vegetable, or noodle dish. It even makes a great high protein, vegan snack on its own.
The rest of this dish is a classic stir-fry. Broccoli, carrot, onion, and ginger with chop suey noodles tossed with soy sauce and toasted sesame oil. That’s all you need for one delicious bowl of food. With the great variety of nutrients from the vegetables, some carbs from the noodles, and protein from the tofu, this is a well-balanced dish. While it is not necessarily the healthiest meal, it’s still a whole lot better than eating anything from a restaurant or package.