Prep 2 hrs 10 mins
Cook 20 mins
A vegan recipe posted by request. Serve with steamed veggies. Prep time includes marinating.
- 1 lb extra firm tofu
- 1 cup sesame oil
- 1⁄4 cup tamari soy sauce
- 3 teaspoons paprika
- 1 tablespoon sesame seeds
- 1⁄2 teaspoon ground ginger
- 1 teaspoon garlic powder
- Slice tofu into 1/4 inch slices.
- Combine remaining ingredients and whisk until well blended.
- Marinate tofu 2-3 hours or over night.
- Drain tofu and bake at 350°F for 20 minutes.
My husband said he would eat it again, enough said. I did change the recipe slightly. I pressed the tofu first for an hour and a half to get out the extra water. Based on other reviews, I reduced the amount of soy sauce to 1/8 cup and the amount of sesame oil to 1/8 cup. I only used 1 tsp of paprika and used one cube of frozen ginger. I marinated it for about 6 hours and then baked it. It was really nice. Served with quinoa, edamame peas, sliced wasabi/soy sauce almonds and fresh parsley.
I used grated fresh ginger and pressed a few garlic cloves into the marinade. I also subbed 1/4 cup of Olive oil for part of the oil, but kept the paprika and sesame seeds the same. I marinated the tofu, after giving it a short pressing, over night. My DH said 4.5 stars, but when I told him I can't do half-stars, he said, give it 5. I also baked it on a rack on a sheet pan. Update, Sept. 2009 - We've been making this for two years now and the marinade has evolved. I went back to using the dried garlic and ginger, as they seem to have more punch. I sometimes add some lime juice and dry sherry.
I liked this recipe but I do not think my husband did. It was much to oily for me though. Next time I will use alot less sesame oil.