After a couple of years of wrapping my tofu in towels and stacking pans on top of it to press it, I finally bought a Tofu Xpress.
I love this thing! It's sturdy and compact, simple to use, and does the job quickly. I tip it on its side and let the water just drain off into the sink. (And yes, if you buy it through the link, I get a little kickback. But I only talk up products I truly own and love.)
Once the pressing is done (10-15 minutes), you can leave the tofu right where it is, slice it up, and pour in the marinade. It comes with a lid so you can seal it up and stick it in the fridge for an hour or two, or overnight if you happen to think that far ahead.
And now for the recipe. You're gonna squeal at how easy this is.
Maple-Mustard Baked Tofu
1 block extra firm organic tofu (get the refrigerated kind that weighs about one pound)
1/4 cup maple syrup (or agave syrup, rice syrup, or coconut syrup)
1/4 cup regular or Dijon mustard
Use what you like, use what you have!
Press the tofu for 10-15 minutes.
Slice the pressed tofu into 12 even slices.
Mix the maple syrup and mustard together and pour them over the sliced tofu, making sure it goes between the slices too.
Marinate for at least one hour, and up to overnight.
Place the tofu slices and marinade in a lightly oiled 10x10 dish. They should not overlap.
Bake at 350 degrees for 30 minutes.
Flip the tofu slices over and bake for another 30 minutes.
That's it. Lunch!
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