Baked Tofu
Submitted by Isa
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| prep time: 10 minutes | cooking time: 50 minutes | makes 8 slices |
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Baked tofu at it's simplest. This tofu is good served cold in sammiches, I like it with store bought Miso Mayo and a little mustard, on nice hearty sprouted bread. Throw some lettuce, tomatoes, sprouts and red onion on and you've got yourself some seriously good eats. I've also eaten it warm at dinner dinner time, with greens and roasted beets. For chewier texture put them under the broiler at the end, 2 minutes each side.
Variation: Add 1 teaspoon each dried basil and thyme and thinly slice over pasta.
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Equipment:
Ingredients
1 pound extra firm tofu, drained and pressed*
3 cloves garlic, minced
2 tsp soy sauce
2 tsp olive oil
juice of 1 lemon
grated zest of one lemon
1/4 cup veg broth (or water in a pinch)
1/4 cup white wine
Directions
Preheat oven to 400
Prepare the marinade:
Mix all ingredients together (except the tofu :O ) mash the garlic a little w/ a fork to get the juices going. Let sit 5 minutes.
Cut the tofu into 8ths (slice block in half, slice halves in half then slice the quarters in half. Voila, you got 8ths). Pour some marinade into a 9x15 pan. Dredge tofu slices in marinade. Lay in an even layer. Poor remaining marinade over tofu, making sure to get some garlic on top of each slice. Cover with tin foil. Bake for 30 minutes. Flip tofu pieces, bake another 20 minutes uncovered. Remove from oven and let cool a little and serve. Or refigerate.
*To press the tofu: Place in a towel or in paper towels, under the weight of a heavy object, such as a big cookbook, or encyclopedia perhaps. Let it sit for 30 minutes to an hour. If you've only got 10 minutes then let it sit for 10 minutes. This drains the water and creates better texture, and allows the tofu to soak up more of the marinade. In this recipe it is just a suggestion that you press it, not all that necessary.
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Reviews (add your own)
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| Bronze Chef wrote on Saturday November 01st, 2003 08:36 PM |
 three and a half soybeans |
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This is so nice and simple. The texture is just perfect. |
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| gina wrote on Monday November 10th, 2003 09:48 PM |
 three soybeans |
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This is very easy (and tasty!). A great tofu recipe for tofu beginners. |
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| Kristin wrote on Monday March 08th, 2004 04:31 PM |
 one and a half soybeans |
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Okay, the other two people really liked this recipe, and it sure is easy. My boyfriend, however, asked me not to make it again, and I agree. Maybe we don't like the soy-wine combo. We eat the Scrambled Tofu about once a week, so I recommend that instead.
Isa note: Yikes! Ok I always make this and everyone loves it so I am just going to pretend you did something wrong to make myself feel better :) Totally unethical? |
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| betty wrote on Saturday December 04th, 2004 05:28 PM |
 four soybeans |
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This is an easy, awesome recipe. Thank you. I like to have this with salad. You kick ass. |
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| leocap wrote on Sunday March 06th, 2005 09:32 PM |
three soybeans |
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this recipe turned out great. i had to keep it in the oven a little longer to get it all browned evenly... but once it was done it was super! |
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| Marcia wrote on Saturday April 30th, 2005 12:39 AM |
three and a half soybeans |
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I also thought this was easy and delicious. I, too, cooked it a bit longer, but it was great with roasted vegetables. Yum. |
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| Dale & Alex wrote on Friday May 06th, 2005 04:54 PM |
four soybeans |
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My husband & I cook this ab once a week and serve over a salad. My toddler even likes it! Very tasty, easy & healhty! I cut the tofu even thinner than suggested and the texture & timing is perfect:) |
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| Pengoo wrote on Thursday October 20th, 2005 02:24 PM |
four soybeans |
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Yum:Truly uber tofu. Great for all sorts of stuff...like salads, sammiches, ontop of noodles & rice...looks nice in a bento with veggies.
I like this texture.
I subbed mirin (sweet rice wine) for the regualr white wine & added grated ginger, a little miso and the teeniest bit of wasabi powder.
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| Jonathan wrote on Saturday May 27th, 2006 02:57 AM |
 two soybeans |
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I've found that tofu that is baked/grilled is best prepared this way:
Put the package of extra firm tofu in the freezer for at least 48hrs so it fully freezes, tub and all
Pull the tofu out of the freezer and let it defrost - it takes a few hours. I usually just stack the plastic tubs in a pot near the stove where its a bit warmer.
Once everything is defrosted, open the packages and drain the tofu. cut the tofu in half thickness wise. lay the halves on a plastic cutting board, top with another cutting board, and then put a pot on top filled with water , bricks, or other heavy things. that will press out a ton of water. you need to half the thickness of the generic tofu blocks, otherwise they'll crumble from the weight. 1/2 thinkness seems to be fine though.
then just cut into strips and marinade (i like to do it for a hours. i tried this marinade, it was good. the bbq sauce on this site is also great ), then bake.
freezing/defrosting the tofu screws up the texture - it becomes meaty and chewey.
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| Krista wrote on Wednesday January 17th, 2007 09:53 PM |
four soybeans |
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YUM YUM YUMMY! Isa you rock my lifestyle. I've made quite a few batches of this..mainly for stirfrys and such...but tonight...Oh tonight...Baked tofu in miso soup!!! Went with your white wine and garlic idea but added some fresh ginger, red miso, and some braggs. BOW TO THE GODDESS OF TOFU! |
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