I sort of like the flavored baked tofu you can buy at the store, but find it kind of rubbery. I looked around the internet and skimmed a few recipes, and found that some cooks like to press some of the liquid out of the tofu before marinating, while others throw it right into the marinade without taking the extra step of pressing. I thought I'd try it the simplest way for starters, so un-pressed is what we have here.
I started this yesterday afternoon, so the marinade could do its magic overnight, but you can try giving it a couple of hours, or whatever you have. I think it will still work well. And of course you can eat tofu any day of the week. Start this today, and eat it tomorrow, you crazy rebel.
I cut the tofu into 8 even slices, as shown.
Then, in a plastic container (with lid) just large enough to fit all the tofu I mixed up the marinade as follows:
1/4 c tamari
1/8 cup toasted sesame oil
1/4 c maple syrup
juice of 1 lime
1/2 tsp garlic powder
2 T grated fresh ginger
I placed the tofu into the container with the marinade, snapped on the lid, and flipped it over to coat all the tofu evenly. I prefer a glass container for most things, but the snap on lid of the plastic makes it easy to flip it periodically.
I left the tofu to soak overnight in the fridge, and then baked it this morning on a lightly oiled cookie sheet, at 350ยบ for about an hour, turning it over half way through. It came out nicely browned, firm, but not rubbery, and really, really delicious. I'll also save the marinade to use in something else, like maybe a stir fry, or as a sauce for cooked rice or quinoa. (One nice thing about vegan cooking is you don't have to toss marinades that have had uncooked meat soaking in them. Nothing goes to waste.)
I might use my beautiful tofu in sandwiches, a stir fry, or even tacos, thanks to the great ideas in my friend Paul Graham's blog today. Or I might just munch on it as-is. Here's to a very Tasty Tofu Tuesday!
