Asian Style Savory Baked Tofu
Source of Recipe
Kozmic Blues
Recipe Introduction
This was absolutely delicious! It will make a tofu lover out of you yet, (I hope!) I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. A cast iron pan works great!
List of Ingredients
12-16 ounces extra firm tofu
Marinade:
2 tablespoons dark sesame oil
2 tablespoons tamari soy sauce
1 tablespoon rice wine or sake or dry sherry
1 tablespoon rice vinegar or cider vinegar
1 clove garlic, minced
2 tablespoons finely minced onions
1 teaspoon grated fresh gingerroot
3 tablespoons water
1/2 teaspoon hot chili paste, to taste (optional)Recipe
For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
Slice tofu block into about 11 thin slices and press slices between two plates (on paper towel lined dish towels to drain the liquid away), weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
To make marinade, simply wisk together the ingredients in a bowl.
Place pieces of tofu into baking dish, and cover with the marinade.
The tofu can sit overnight in the marinade, or can be prepared right away.
Preheat oven to 375 degrees.
Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.
NOTE: I love it on whole wheat bread with reduced fat mayonaise with lettuce and tomato. Yum!
Try adding liquid smoke to your marinade sometime!
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