The way to make it come out crunchy is to cut them a little thinner. Another thing that works is to add sesame oil-- the oil helps it come out crunchy. I use Flora organic sesame oil.
Fantastic flavor. I pressed the water out of the tofu first because I always do. I followed the recipe exactly and baked this 40 minutes, but it was not even a little bit crunchy which was disappointing. This is the reason for only three stars. Thanks for posting, fawn512. I'd really love this if it did come out crunchy.
really easy to prepare...and, tastes good - i just wish i could have gotten mine to come out crunchy on the outside...that would make it amazing
Thank you for the great recipe. I like that it was simple, so I didn't have to go out and buy anything extra for it. I substituted agave for the honey and dried, ground ginger (more or less about a teaspoon) for the fresh ginger.
Yum Yum Yum! Followed this recipe to the T and it tasted great baked or cooked on the pan! Didnt had time to marinate it long, prob abt 5-10 min but it didnt really affect the taste. However, if you do take this to pan or wok, try not to stir fry this or you end up with very mushy beancurd which well, may not look too appetising to your guests. Try simmering the marinated beancurd cubes to the pan/wok and slide them onto the serving dish when ready. Thanks fawn for sharing this healthy recipe!
This was great. I was in a rush so I fried it in a cast iron frying pans with out marinading it. Delicious! Thanks for sharing.
I like this marinade a lot and am happy that there is no oil in it. I followed the recipe just as written. Next time, however, I will probably press the moisture out of the tofu first, then marinade, then cook on a cookie sheet without the sauce on top. Thanks for a great new taste for baked tofu. I love to have it around to eat at lunch.