Recipe by Lenore Spirit
I eat this regularly, usually on a salad with some fresh mushrooms or rice noodles or whatever you want. This tofu is good, even my absolute meat lover husband likes it, good texture and flavor!
Top Review by COOKGIRl
I didn't understand Step #3 directions at all but it doesn't matter really because the tofu turned out delicious and "meaty". The garlic was reduced to a pinch of salt-free garlic powder. One tablespoon garlic seems excessive to me. Served with plain barley pilaf and steamed vegetables. I have this on the menu to prepare again very soon! Thank you for posting the recipe. Garnished with green onions.
- 1 (16 ounce) package firm tofu (not silken)
- 4 tablespoons oyster sauce
- 1 tablespoon garlic, minced
- 2 tablespoons spicy brown mustard
- 1 -2 tablespoon soy sauce
Directions See How It's Made
- PlateTofu (very important for texture): place block of tofu in between 2 plates with paper towels on top and bottom. Place some thing heavy on top plate (whatever will stay put, I use a big peanut buuter jar or bananas). Alow to sit for at least 20 min, the longer it sits, the "meatier" the tofu.
- Preheat oven to 400.
- Slice block in half from left to right so you have two pieces the same as the original block's width and length.
- Mix remaining ingredients together (adjust anything to taste - sometimes I use lemon juice in place of soy sauce or add minced ginger).
- Baste top, bottom and sides of each tofu block and place onto pan sprayed with cooking spray (I use olive oil spray).
- Bake for 40 minutes, flip halfway through and rebaste if desired.