Ingredients
-
12
-
-
2
-
2
-
1
-
1
-
1
-
2
-
1
-
3
-
1/2
-
-
-
-
Directions
Asian Style Savory Baked Tofu, 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 Cast iron pan works great! Source: Sunday Moosewood cookbook, This was great on white rice with some scallions and broccoli I would recommend baking the tofu for about 50 minutes and flipping half way through so its not so moist , So darn good I followed the recipe to a tee and it came out excellent I had to actually stop myself from eating the entire batch by distracting myself with ice cream I just tested how the tofu tastes cold and happy to say that its still really good
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Steps
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1
Done
|
For Best Results, Tofu Should Be "pressed" in Order to Remove Excess Liquid and Absorb the Flavors of the Marinade. |
|
2
Done
|
Press Tofu Block Between Two Plates, Weighted Down With a Cast Iron Pan, Large Bowl of Water, or Heavy Cans, For About 30 Minutes. |
|
3
Done
|
Halfway Through, You May Dump the Plate of Water and Flip the Tofu Block. |
|
4
Done
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to Make Marinade, Simply Whisk Together the Ingredients in a Bowl. |
|
5
Done
|
After Tofu Is Pressed, Cut the Block Into Small Cubes or Triangles. |
|
6
Done
|
Place Pieces of Tofu Into Baking Dish, and Cover With the Marinade. |
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7
Done
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the Tofu Can Sit Overnight in the Marinade, or Can Be Prepared Right Away. |
|
8
Done
|
Preheat Oven to 375 Degrees. |
|
9
Done
|
Bake Tofu About 35-45 Minutes, or Until All the Liquid Is Absorbed. |
|
10
Done
|
Tofu Can Be Eaten by Itself, or Added to Stir-Frys, Salads, Soups or Sandwiches. |
