By duonyte on October 19, 2011
Photo by MsPia
Photo by MsPia
"From the Daily Herald. Joe Yonan is a food writer whose recipes I really like. I have not made this one yet, but am willing to bet it is good. Yonan says the freezing creates a much more satisfying texture to the tofu, and it also absorbs more of the marinade. The baked tofu can be eaten right away with veggie sides, or it can be cooled and used in salads, stir-fries or other dishes. Freezing time for the tofu is not included in the prep time."
Serving Size: 1 (255 g)
Servings Per Recipe: 2
"Great flavor. I ended up marinating the tofu for 24 hours (not planned, life gets crazy some times).
After I baked it I mixed in some saute peppers, green onions and cabbage. The texture is totally different from the freezing, I think I'm so used to the crunchy style, that I like it better that way but it was very interesting trying something new."
"This recipe has great flavor and is so easy to prepare, but I missed having some sort of sauce leftover to compliment the crunchy exterior of the baked tofu. I ended up adding a drizzle of Bragg's Amino Acids to the tofu over brown rice. I served it alongside recipe #447304. Thanks for posting, Duonyte! Made & enjoyed for the 2012 Chinese/Vietnamese New Year tag game."
"Yes, freezing does make the tofu different & better in my opinion. Dare I say 'meatier'? It's not so 'fluffy'. The marinade is delicious! The final product is delicious but wants to be mixed with something...not so exciting on it's own. So, after we all tried it, I added it to recipe#464635 #464635 where it was still delicious & happy for the company of noodles. ;) Made for Chinese/Vietnamese New Year Tag. Thanks, Duonyte!"