This was absolutely delicious! It will make a tofu lover out of you yet (I hope!). I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Source: Sunday Moosewood cookbook
- 12 ounces firm tofu
- 2 tablespoons dark sesame oil
- 2 tablespoons tamari soy sauce
- 1 tablespoon rice wine or 1 tablespoon sake or 1 tablespoon dry sherry
- 1 tablespoon rice vinegar or 1 tablespoon cider vinegar
- 1 garlic clove, minced
- 2 tablespoons finely minced onions
- 1 teaspoon grated fresh gingerroot
- 3 tablespoons water
- 1⁄2 teaspoon hot chili paste, to taste (optional)
- For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
- Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
- Halfway through, you may dump the plate of water and flip the tofu block.
- To make marinade, simply whisk together the ingredients in a bowl.
- After tofu is pressed, cut the block into small cubes or triangles.
- Place pieces of tofu into baking dish, and cover with the marinade.
- The tofu can sit overnight in the marinade, or can be prepared right away.
- Preheat oven to 375 degrees.
- Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
- Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.