AhEeeOooo Killer Tofu

So, I've no pictures of my own to share, the one above is courtesy of epicurious dot com (one of my favorite sites ever). But I made this last night. Well, a version of it. And let me tell you, this was surprisingly phenomenal.

The tofu is made very simply.
Drain one package of firm tofu. I pressed it with paper towels before slicing.

Then slice the long way into 8 pieces.

Let rest on and covered by a paper towel for about 10 minutes.

Spread both sides of each slice with about 1/4 to 1/2 cup total of whole grain dijion mustard. (I did not use nearly so much as is shown in the picture) Let rest for a while - as you prepare the other parts of the meal.

To actually cook the tofu, I used a sauce pan I had just finished making crispy shallots for this recipe (sans bacon drippings). Bring the burner to medium heat and let the pan heat a bit. Then lay the slices in the pan in a single layer, cover. Cook like this for about 2 minutes per side, so the tofu browns a bit and is heated through.

Enjoy!! I know I did. Seriously. I could not get over how good tofu quasi-marinated in mustard and seared tasted. This will definitely have to be worked into the regular rotation. Possibly with some mustard-roasted potatoes I saw over at my fav food blog (but have yet to make).

Since I obviously followed a different recipe for the greens but still wanted the sweet potatoes - I basically replaced shallots (since they were in the greens) with the onion, halved the amount of onion, ginger and lime juice. The sweet potatoes caramelized a bit on the outside.

All the flavors from the two? three? dishes still blended so well. A little brown rice on the side topped with a few shallots, some gastrique and a splash of soy sauce rounded out our plates.

Can you tell I'm loving my farm share? Can you tell I'm excited for Whip It Up?? Remember this?