asparagus!!! tis asparagus season.

alternatively: haricots verts (blanched green beans).

Both go ridiculously well with soy + sesame. Deglaze the pan with sherry ;)

It's funny -- one of the best cookbooks I have is a Newman's Own "recipes from my celebrity friends" cookbook. There's a nice recipe in there for this sort of thing.

Onions? Peppers? Kale? Broccoli? Rice?

(I'm super original.)

Must it be baked? I found some wonderful looking recipes at my favorite recipe site, eating well -- especially the first one!.

And here's another search result for "sesame tofu," which I now want to make.

You guys rock-I have tofu marinating right now because of this thread-been trying to think what to do with it that's new and never even thought of baking it. Generally a meat eater, so my tofu repertoire is limited and sad. I generally chuck it in stir fry to replace meat that we don't need to be eating every single night. Excellent timing, thanks. Using this recipe.

I remember the first time I used firm tofu in a non-Asian format: lasagna, in place of the ricotta. And I remember the look on my husband's face when he asked for
THIRDS, and I said "but I thought you didn't like tofu!"

I wonder if one could marinate tofu for a week and a bit.

That question over on Ask.Me has me thinking that there's this awesome, obvious answer to the question to "what improves by sitting for a week and a bit?" that I just can't figure out.

Recipe:

1. Throw the tofu out a window.
2. Order delicious greezy hot cheezy pizza.
3. And beer.
4. And nom until you cain't nom no mo.

I AM EATING PIZZA RIGHT NOW