Sesame Tofu and mashed potatoes

Sesame Tofu

1 block (14 oz.) firm tofu or extra firm
3 T Soy Sauce
1/2 tsp. Sesame oil
olive oil, light layer rubbed onto the baking sheet
Sesame seeds and Green onions placed on top in the oven

Stand the tofu block on end and cut tofu in half, making two thinner pieces, then cut in half again across the horizontal and vertical axis' making a total of 8 pieces. Blot each piece on both sides with papers towels, pressing down to remove as much liquid as you can. Not too hard, that will make the insides squeeze out. The wetter the tofu, the longer it will take to cook.

Turn oven on and set to 350 F. Whisk together the sesame oil and Soy Sauce in a small bowl, then set the tofu in the mixture to wet both sides of each cube. After briefly dredging the cubes in the sauce set onto the prepared baking sheet. Allow 5 to 10 minutes for the sauce to really seep into the delicious tofu cube.

Lay a sheet of foil on the baking sheet for easy clean up (optional). Brush the Olive Oil onto the sheet. Bake about one hour, not turning, but brushing with the soy-sesame mixture several times, until the glaze is all gone. It's done when the tofu feels firm to the touch, and looks glazed and nicely browned.

Mashed Potatoes

Put potatoes into a saucepan. Add 1/2 teaspoon salt (Optional). Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

Drain water from potatoes. Put hot potatoes into a bowl. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Add a ton of Garlic Salt in order to make the tatoes taste super great! (Not Optional)