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(Hawaii News Now) - The 19th annual PrimeTime Wellness Fair will be featuring over 90 booths offering healthy living information, free health screenings and free personal document shredding and notary services. There will be live entertainment, a cooking demonstration, seminars, farmer's market, fitness demonstrations, games and prize giveaways. Andrea Bertoli, Community Outreach Assistant from Down To Earth and Cindy Ing, PrimeTime Program Manager from First Hawaiian Bank join Grace in the kitchen with more. For more information, click here.
Baked Tofu w/ Sautéed Onions
1 (10 or 14-ounce) extra-firm block tofu, drained and pressed
¼ cup soy sauce or tamari
¼ cup sesame oil or extra virgin olive oil + more to sauté
½ cup nutritional yeast + more if needed
2 Tablespoons red pepper flakes
Black pepper, to taste
1 onion, sliced thinly
Salt, to taste
1-2 Tablespoons mirin (optional)
- Preheat oven to 375°. Grease a large baking pan (at least a 9" x 12") with a little oil.
- Slice tofu lengthwise into 8-10 slabs. Set aside.
- Whisk together soy sauce, oil, nutritional yeast, red pepper flakes, and black pepper in a mixing bowl. Mix until combined – the sauce should be viscous and thick. Add more nutritional yeast if sauce is too watery.
- Dredge each tofu slab individually into the sauce – ensuring that both sides have been coated. Transfer to baking dish. Repeat with remaining tofu. Be sure to evenly space tofu in baking dish. Reserve remaining sauce.
- Bake in the oven for 30 minutes, flipping tofu halfway through – basting with sauce.
- While tofu is baking, heat a couple Tablespoons of oil in a sauté pan over medium heat. Add in onions and salt generously. Allow onions to slowly sauté – stirring occasionally for 15-20 minutes or until onions have completely softened. Add in mirin and sauté for another couple of minutes or until mirin has been absorbed. Turn off heat and set aside.
- Once tofu has baked, remove from oven and add in sautéed onions. Allow to cook for a few minutes. Serve with brown rice, a light salad or in a sandwich. You can also refrigerate and reheat for each meals throughout the week. Enjoy!
Yields: 4-6 Servings
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