marinade for baked tofu
My newest favorite way to cook tofu is to bake it. It is a slower process, so it's harder to screw up, and it gives the tofu a considerably different texture than dry or deep frying.
Of course, each time I want to make some, I forget where I found the marinade recipe that first introduced me to the idea. I keep internet searching but weirdly not finding the same results. So, here's what I did last time, so I can at least stop pointlessly searching.
1 clove garlic, minced
1 1/2-inch piece of ginger, minced
2 scant T dark sesame oil
2 scant T safflower oil
2 T rice wine vinegar
1 T low-sodium soy sauce
1/2 t cumin
sprinkle of cayenne powder
sprinkle of black pepper
While pressing a block of extra firm tofu (this is the only reason physical dictionaries still exist in my apartment) between towels and plates, collect the above ingredients and whisk in a measuring cup. Slice or dice or whatever your tofu, then throw everything in a quart-sized plastic bag, remove as much air as possible and seal it. Let marinate in refrigerator for an hour or two. Preheat oven to 350 degrees, remove tofu from marinade and bake. I tend to make either strips or cubes, so I bake them for 10-12 minutes on each of the four long sides, but I guess if you had more sheet-like pieces you could just do 20-25 minutes on both sides.
If you reserve the marinade, it's a decent salad dressing. I blanched some broccoli and cauliflower and using the leftover marinade for dipping, but I am weird, so do whatever you want.
This is the most ambivalent recipe I've ever written.
Of course, each time I want to make some, I forget where I found the marinade recipe that first introduced me to the idea. I keep internet searching but weirdly not finding the same results. So, here's what I did last time, so I can at least stop pointlessly searching.
1 clove garlic, minced
1 1/2-inch piece of ginger, minced
2 scant T dark sesame oil
2 scant T safflower oil
2 T rice wine vinegar
1 T low-sodium soy sauce
1/2 t cumin
sprinkle of cayenne powder
sprinkle of black pepper
While pressing a block of extra firm tofu (this is the only reason physical dictionaries still exist in my apartment) between towels and plates, collect the above ingredients and whisk in a measuring cup. Slice or dice or whatever your tofu, then throw everything in a quart-sized plastic bag, remove as much air as possible and seal it. Let marinate in refrigerator for an hour or two. Preheat oven to 350 degrees, remove tofu from marinade and bake. I tend to make either strips or cubes, so I bake them for 10-12 minutes on each of the four long sides, but I guess if you had more sheet-like pieces you could just do 20-25 minutes on both sides.
If you reserve the marinade, it's a decent salad dressing. I blanched some broccoli and cauliflower and using the leftover marinade for dipping, but I am weird, so do whatever you want.
This is the most ambivalent recipe I've ever written.