Oh-be-joyful is a mountain here in Colorado and I made this delicious platter of greens, tofu and chicken for my friend Betsy before we went hiking with great views of Oh-be-joyful.
The night before, I pressed the tofu. I did it by hand and with a kitchen towel so this was a messy job (see the photos). I have ordered a new tofu press so I’m looking forward to being able to press tofu without crushing it.
My classic Japanese marinade is soy sauce, sesame oil, rice vinegar and chilli. I marinaded the pressed/crushed tofu in the marinade in the fridge overnight.
In the morning, I popped the tofu into a medium hot oven. I sprinkled Chinese five spice powder onto chicken pieces and fried them in olive oil. Once it was partly-cooked, the skillet went into the oven with the tofu.
Chard, kale, green pepper and broccoli were sautéed in olive oil separately then I added a little butter to the chard and kale.
I put the broccoli and green pepper in the centre of a platter and sprinkled on some sunflower seeds on. I put the kale and chard around the outside and put the chicken and pieces on the top.
It was so simple but looked great all laid out on a glass platter. I’ll definitely do this again. And chicken and baked tofu was a surprisingly good combination.
I had the leftovers warm with avocado on top.