When I saw this baked tofu recipe pop up on The Kitchn’s Facebook feed last week, I ran downstairs to put tofu on my grocery list. I’d recently made a divine coconut peanut sauce inspired by a simple recipe I found on the Thai cooking blog, SheSimmers, and was looking for things to show it off on. And baked tofu squares certainly fit the bill…
I started by unwrapping the tofu and placing it under pressure (in this case, a cutting board topped with a small dutch oven to provide some serious heft) to drain.
While the tofu drained, I whipped up a simple marinade – soy sauce, garlic, ginger, sesame seeds, sesame oil and a little bit of organic apricot jam for sweetness.
Twenty minutes later, my tofu had shed some water weight and was ready for cubing. I used firm tofu which is very easy to cut (soft tofu is more prone to crumbling or tearing.)
I placed the squares in the marinade and left them to soak up the sesame soy goodness for about half an hour. Then I dropped the marinated squares onto a heavy baking sheet and popped them into the oven.
Thirty-five minutes later, a tray full of delightfully chewy, flavorful tofu squares was giving me a “come hither” look I found myself powerless to resist.
I served them with the coconut peanut sauce, brown rice and baked yams and ’twas mighty tasty.
Next: the recipe
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