I have been reading Cathy’s blog, Noble Pig, for a long time – following her family’s journey from California on their move to Oregon’s Wine Country. Her recipes and blog are wonderful, and her stories are fun to read. They moved to Oregon to start Noble Pig winery and have just bottled their first wines.
My birthday is this month, and Jason bought us a membership to the Noble Pig wine club. We received the pinot noir and the pinot gris. It’s pretty exciting since I have followed her whole journey! 
With tonight’s dinner we opened a chilled pinot gris. Fruity and crisp, it was a refreshing start to dinner.
Jason and I both loved it! I cannot wait to try the red.
One of my favorite menu items at my favorite thai place is garlic eggplant tofu. The garlic sauce is somewhat sweet, and the tofu is crispy and almost tastes like a doughnut. It is wonderful.
Ever since I saw Evan’s recipe for brown sugar garlic tofu, I have had it in the back of my mind, wondering if it is similar to my favorite garlic eggplant tofu. Jason is not a fan of eggplant, anyway, so I went with tofu only.
I followed Evan’s recipe for the sauce. Before sautéing the tofu, I spread the cubes on a baking sheet, topped it with a little of the sauce, and baked it at 385 for 20 minutes (10 minutes, turn tofu, then 10 more).
Then I sautéed it with the rest of the sauce, just for a few minutes to coat the tofu.
Served atop spinach.
This was So Good. Next time I may speak in some eggplant.
Do you like thai food? What is your favorite?
Are you a wine drinker? Red or white?
{ 32 comments… read them below or add one }
Well that’s one way I’ve never seen tofu, but it looks fantastic!!
What a good pig too:)
I LOVE Thai! I’m attempting to recreate an awesome recipe that I had in Chicago at HLS.
That tofu looks so delicious! I love brown sugar anything
I do like wine, and I drink white 90% of the time.
I may just have to try this! After a few not so yummie attempts at cooking with tofu, I’ve been a little gun shy, but this may get me back in the game!
you definitely should… it was fabulous and I wish I had some left for breakfast!!
Cooked this for dinner last night. Oh my word, I’m back on the tofu band wagon! I can’t wait to have my leftovers for lunch!
I love their wine labels! I actually really like both red adn white wines. It depends on my mood, the weather, what we’re eating, what we’re doing… but for just sitting around watching a movie on the weekend, I will generally pick red over white.
aren’t the labels great??
White wine all the way!
I LOVE thai food! Especially spicy pad thai. I am going to Thailand in November for a month, and I pretty much picked it because of the cheap, delicious food I can eat every day on the street corners. can’t wait!
Girl! Loving the unexpected flavor combinations on your site. Whenever I stop by I know I’m always getting something cool;)
That tofu sure does look delicious! As for wine, I love it all. I guess it just depends on my mood for which one I will choose at a given time.
I love all wine and I love almost all tofu so I really want to try this. I checked out the original recipe and it looks a little confusing, though. It sounds like Evan steamed the tofu? Can you tell me what you did after you pressed the moisture out of the tofu? (It sounds like you sauteed it and then added the sauce on top but did you also marinate it or do anything extra like that?) Thanks!!
after pressing the tofu, I cubed it and put it on a baking sheet – topping it with A LITTLE bit of the sauce; I baked for 10 minutes @ 385, then turned pieces over and baked another 10 minutes, just to make it a little crispy. I then added it all to a pan and sauteed in the rest of the sauce – just for a few minutes to coat.
also… we LOVED having it over spinach, and next time I would add rice also. … and more spinach
I will definitely make this again – the same way
awesome, thanks!
oh my gosh, what an awesome story! i love independent wineries
I love all things thai! I’m also a big wine drinker (surprise!), but I am a little partial to reds. Mmmm…
Oh eggplant would be great with that tofu. I am a wine drinker. I love a good pinot noir, but if I’m having white, pinot gris or pinot grigio.
Love love love wine! And Oregon has some excellent wines, too! So many great places nearby to taste. If you’ve never been to Hood River I highly recommend a day trip there. Quenett is my favorite winery.
I drink both red and white–depending on what we are eating for dinner.
Brown Sugar Garlic Tofu?? Say what?! OMG that sound deeeelicious! Thanks for sharing:)
We made a similar tofu last night and it was so good! I love how tofu picks up flavors so well.
*great minds think alike*
I love that too… tofu is pretty versatile.
Well aren’t you totally awesome for doing this!! The pictures are fabulous and we are so glad you enjoyed/are enjoying the wine. Have an awesome day and thanks again!
I need wine like NOW. I wish we could share a bottle. I’m on my own here.
ah, girl… I wish we could too
I love Thai food! Any of it actually, so pinning down a fave is impossible! I also love wine – red and white. What I drink depends on the meal.
I have loved Cathy from the day I found her blog! How very cool that you belong to Noble Pig’s wine club!
I’m putting that on MY “to do” list.
BTW, love Basil … he’s adorable!
So glad we connected a while back on Twitter,
Shirley
Hi Shirley ! thanks for reading ! I have been reading and following Cathy for some time… I love her recipes and now I love her wine!!
It’s exciting to have her wine after following her journey from California to… WINE !
thank you for a unique recipe – looks delicious! I am spending my evening browsing your blog and loving it, I’ve bookmarked several recipes to try!
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looks delicious!
thanks, Kris!
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