Friday, November 5, 2010

Baked Tofu--one recipe, endless options

Tofu is well known as a vegetarian or vegan staple.  It is high in soy protein (9 grams per 4oz serving), and can adopt any flavor.  It also is remarkably cheap.  However, many despise its somewhat "slimy" texture, or want to migrate from the basic stir fry recipe.  Enter: baked tofu.  While baking tofu takes a bit longer, it has deep flavor and bolder consistency.  The longer you bake it, the chewier it will get.   
I used the marinade below, but any sauce with a low oil content will work.  Since tofu is so absorbent, a very oily sauce will yield a greasy mess. 

Baked Tofu
Adapted from
·         1 block extra firm tofu
·         3 tablespoons sesame seeds
·         ¼ cup soy sauce
·         1 teaspoon powdered ginger
·         1 teaspoon curry powder
·         Black pepper

1.   Rinse tofu and pat dry with paper towels, place on a plate between paper towels, put another plate on top and weight with a can, allow to sit for 5 minutes to remove some more of the water
2.   Place everything except tofu and sesame seeds in a medium bowl and cut tofu as desired, strips are good for dipping, cubes for croutons or larger to maintain some silky texture
3.   Add tofu and allow to sit 15 minutes
4.   Heat oven to 350 degrees and spray or wipe cooking oil over a large baking sheet or in a baking pan
5.   Lay out tofu in a single layer, sprinkle seeds over and bake tofu 10 minutes, flip and bake 10 more minutes. 
6.   The longer you bake, the chewier the tofu will become, up to about 40 minutes.

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