I was in the mood for spaghetti today, and I couldn’t decide which sauce, red or green, I wanted, so I prepared both.
As a topping I decided to make my tofu ground “meat”.
It’s super easy to make.
What you need is “age-tofu” which is pre-fried tofu.
This type of tofu is firm itself but also has a firmer outside layer.
You crumble it into small pieces like this.
I use my hand.
Then you marinate the crumbled tofu in a mixture of soy sauce, sugar, garlic powder, and oil.
It doesn’t take time for the tofu to absorb the mixture.
Once it’s ready, cook it in a pre-heated oven (225-230 C); I use the broiler function.
The tofu cooks quickly, and you don’t really have to worry about cooking it through.
The important thing is to get the right texture.
I personally like it to be well-browned and crispy.
I take it out of the oven when I feel it may start to burn.
This was perfect!
I didn’t time, but I think it was in the oven for about 10-15 minutes or so; I flipped halfway.
Sprinkle salt if it’s needed.
Green sauce: fresh basil from my planter garden, roasted sunflower seeds, cooked garlic, water (used to cook garlic), olive oil, nutritional yeast, lemon juice, salt, sugar.
Red sauce: store-bought jar of pasta sauce that we like (lol).
I wish I could find good kalamata olives.
The selection of olives is limited in Bangkok.
Two kinds of sauce equals doubled satisfaction!
