Run it on high until the soup looks smooth. Add the rest of the shit from the baking sheet and roasted garlic into a blender and pour in the broth. Pinch the garlic to squeeze it out of the skin it should pop right out and smell dope. Take the pan outta the oven and let it cool for couple minutes. You just wanna make sure the potato and cauliflower are tender and a little golden in some spots. Toss them all together in a bowl with the remaining oil, rosemary, thyme, and a small pinch of salt and pepper.Īfter the tomatoes have roasted for 30 minutes, add the seasoned vegetable mixture to the pan, spread it out as much as possible, and roast all that shit for another 30-40 minutes. You wanna end up with about 1 cup of chopped potato, 1 1/4 cup chopped cauliflower, and 1 cup chopped onion. While the tomatoes roast, skin the potato and chop it, the cauliflower, and onion up all into dime-sized pieces. If you can’t do either THEN WHY THE FUCK ARE YOU IN THE KITCHEN HANDLING SHARP OBJECTS? If you can’t remember to check the clock, set a timer. Add a pinch of salt over the tomatoes and roast all shit that in the oven for 30 minutes. We wanna leave the skin on the garlic so those lil fuckers roast and get all sweet. Roll the cloves of garlic in the oil on the pan, and place them near the tomatoes. Try to keep about 1/3 of the sheet empty for future veggies. Slice the tomatoes in half lengthwise and place them cut side up on the baking sheet. Drain the tomatoes but save the juice in a separate glass, we’ll use that shit in a little bit. Pour 1 of the teaspoons of oil on the baking sheet and smear it around evenly to make sure nothing is going to fucking stick. This tofu is great with our Peanut Lime Noodles.Warm up your oven to 350 degrees and grab a rimmed baking sheet or big ass roasting pan. Serve hot right away, at room temp, or stick it in the fridge for later. This should evaporate quickly leaving the tofu looking nice and glossy. When all of the tofu is at least golden in several spots, pour the reserved marinade over them and stir it up. Tofu that’s a little burned is fucking delicious so you aren’t fucking up at all. You aren’t gonna get it all even, so don't even try. The oil might splatter a bit since the tofu is juicy so watch the fuck out and turn down the heat if it’s gettin too wild in the pan.Ĭook the pieces as many sides as possible for at least 1 minute or until light golden brown. Drain off the marinade, reserving a couple tablespoons, and toss the tofu around in the pan until all the pieces have a little oil on them. When you are ready to get this shit going, heat up a large skillet over medium heat with a tablespoon of oil like peanut or another high heat oil. Let this shit sit, mixing them around occasionally, for at least 20 minutes and up to 2 hours. When the tofu is ready, chop it up into cubes about the size of a quarter, place them in a bowl and pour over the marinade. In a small glass, mix together the soy sauce, rice vinegar, hot sauce, lime juice, toasted sesame oil, and agave. While tofu is pressing, make the marinade. Just don’t forget about that shit on the counter is all. Whatever you’ve got time for but longer than 15 isn't better necessarily. Let it get squashed there for at least 15 minutes and up to 45. Wrap the tofu in a clean towel or some paper towels and set something heavy on top to wick away moisture like a heavy pan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |