Anyhow, I'm actually not here to wax poetic about my magnaminous pea plants. I'm here to wax poetic about how good they tasted later, drizzled with sesame oil and tossed with baked tofu and brown rice. This dish I stole from The Moosewood Kitchen Garden, a wonderful cookbook no home gardener or avid farmers-market shopper should be without.
And for the tofu-phobes, I'm sure this would work splendidly with chicken. Maybe try drumsticks? Just a thought.
Sesame Baked Tofu with Garden Peas
1 cake extra firm tofu
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp sesame oil
1/3 cup whole almonds
2 tsp sesame oil
2 tbsp rice vinegar
1 tsp honey
1/2 tsp ground coriander
2 tsp freshly grated ginger
2 cups (or more) fresh snap peas, steamed until crisp-tender
2 scallions, sliced thinly (for garnish)
2 cups cooked brown rice
Place the tofu between two plates. Weight the top plate with something heavy, and let it press for half an hour. Come back, drain off the expressed liquid, and cut the tofu into 1-inch cubes.
Preheat the oven to 350 degrees. Toss the tofu in a 9 x 13 baking dish with the oils and soy sauce. Bake for half an hour, turning once every ten minutes, until the tofu is beginning to brown at the edges.
Meanwhile, steam the peas, cook the rice, and combine the dressing ingredients in a screw-top jar. Spread the almonds on their own separate baking sheet, and slide them into the oven for five minutes, while you're cooking the tofu.
When the tofu and the rice are done, throw everything in with the tofu (see above), and mix well. Makes four servings.