Gateway Tofu: A re-introduction to an often misjudged dish

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Gateway Tofu by Kelly Baron
Story and Photos by Valerie Dominguez

Kelly Baron, Information Management Systems major, is a brilliant tech student with a savvy taste palate.

When not in school, Kelly works for a global tech-startup called S&P’s Capital IQ in New York. The company provides financial services to compete with the Bloomberg Terminal.

Far from home, Kelly says she loves St. Mary’s University’s community aspect and dedicated professors that teach here.

“The business school here is really good, and their MIS (management information systems) program is cutting edge.”

As demanding as school can be, Kelly always makes time to cook her own meals, and always from the best ingredients.

“I stick to a plant based diet. Whatever’s in season. I also like imported cheeses, cured meat, tofu and lentils”

Her New York roots have cultivated her culinary talents by surrounding her with the cultural diversity that resides there. Kelly says her favorite cuisine is Southeast Asian and Moroccan, but she is always interested in anything new.

She calls this particular dish Gateway Tofu because she says it’s a great intro for people that have never had tofu.

“It’s easy to make and is ready in 45 minutes. With some TV and a little wine, you’ve basically got the perfect set-up for a sweet date night. “

Kelly encourages those that have tried tofu before and not liked it to give it another shot.

“Poorly prepared tofu is the most common reason some people haven’t taking a liking to it. The best recipes come from the culture’s that have it the most. I recommend Ma Po Tofu for those starting out.”

Ingredients

  • 1/2 small red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons mild honey
  • 1 teaspoon salt
  • 1 pound firm tofu, drained

Directions

Preheat the oven to 350°F. In a bowl, combine the onion, oil, vinegar, wine, dill, mustard, honey, and salt. Pat the tofu dry with paper towels. Slice the block 1/2 inch thick. You should get 12 pieces. Place the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 45 minutes, or until the marinade is no longer liquid, and the onions are crisp and caramelized. Serve as a vegetarian entree on top of a bed of lentils or rice. The tofu is great room temperature or warm.

From Big Girl Small Kitchen online, by Peter Berley.

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