Saturday, April 4, 2009

The Magic of Cast Iron

This tofu recipe is an old friend from "Recipes for an Ecological Kitchen" by Lorna Sass. This is an old cookbook (from 1992) that has been republished with a new name. It was my first vegan cookbook, before I even knew what a vegan was! There are lots of great recipes in it - I highly recommend it. Anyway, the recipe is "Oriental Baked Tofu." It is very simple - soy sauce, toasted sesame oil, water, garlic, ginger, Chinese five spice, sesame seeds. I have made it many times, but always in a glass baking dish. No wonder the tofu never browned! This time I baked it in cast iron, and magically it turned brown and chewy. Really delicious with rice, candied sweet potatoes, and broccoli.
Happy weekend!


Anonymous said...

Hi Susan,

I have an old large cast iron skillet that I use to make the best pan pizza :) A while back I was thinking of buying a pizza pan but I realized the cast iron skillet will do. It really makes the best pizza.

The magic of cast iron indeed :) :)

River said...

Cast iron is the best! Everything is so much better cooked in a cast iron pan, isn't it?

Susan G said...

Cooking pizza in the cast iron pan - great idea! I love deep dish pizza!

twoveganboys said...

Yum. This looks so good. I love cooking with cast iron.

And the cheeze I used on the pizza was grated.

Erin said...

You've reminded me that I don't use my cast iron pans often enough! Looks delicious.