Prep 25 mins
Cook 40 mins
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!
- 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
- 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.
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.
This really is a wonderful way to prepare tofu. The end result is flavorful with a nice firm texture. Made for Spring 2010 PAC