August 5, 2011
A friend recently asked me for a good tofu recipe, and this is a good staple in my household. I’ve enjoyed this cubed, in a garden salad with balsamic vinaigrette, or sliced with cooked beans and sliced fresh peppers in a burrito, or cubed and served with rice and veggies in a stir-fry. You could also use it as a finger food, or add to soups.
1 lb. firm or extra-firm tofu*
2 Tbsp. soy sauce
2 Tbsp. water or unsalted vegetable broth
2 tsp. brown rice syrup or agave nectar
2 tsp. balsamic vinegar
2 tsp. minced garlic
1 ½ tsp. peeled and grated fresh ginger
¼ tsp. ground black pepper
*If you wish to make tofu firmer, line a baking sheet with a clean kitchen towel. Cut the tofu into 4 slices, arrange in a single layer on the towel. Cover tofu with a second clean towel and top with a cutting board. Place heavy items on the cutting board, let stand for 30 minutes before using in recipe.
1.) Preheat oven to 400 F. Cut the tofu into 4 equal slices and arrange them in a single, tightly packed layer in a 9-in. square baking dish.
2.) Combine soy sauce, water, syrup, vinegar, garlic, ginger and pepper in small bowl. Pour evenly over the tofu and bake uncovered for 30 mins.
3.) Stored in a covered container in the refrigerator, leftover Baked Tofu will keep for up to 3 days.