I frequently serve tofu for dinner, and Im pleased to say my family does not rebel.
I think theyve gotten used to it over the years.
Baked tofu is a blank canvas.
This baked tofu was marinated in a mixture of miso, soy sauce, sesame oil, and honey and baked again gently. Tofu will readily pick up the flavors of a marinade.
Before you bake it, you have to get rid of some of the moisture.
You do this by pressing it with a weight between layers of toweling.
The resulting change in the texture gives the tofu a firmer bite and makes it less delicate.
Baked Tofu
14 to 16 ounces extra firm tofu
2 tbsp.
olive oil
2 tbsp.
Line a plateor sheet panwith a double thickness of kitchen towel, or paper towels.
This baked tofu was marinated in a mixture of miso, soy sauce, sesame oil, and honey and baked again gently. Tofu will readily pick up the flavors of a marinade.
Slice the tofu in half though the middle and place on the towel.
Add another layer of paper towel, then top with another plate.
Weigh it down with a large can (I used a 28-ounce can of tomatoes).
Let this sit for a half hour, and you are ready to cook.
You might want small cubes for a salad, but large slabs for a main dish entree.
On a baking sheet,place the olive oil and add the tofu in a single layer.
Turn them over to coat both sides with oil.
Sprinkle on some of the cornstarchand salt.
I use a small mesh strainer.
You want a light layer of cornstarch.
Sprinkle on a little morecornstarch and a little more salt.
Transerto a parchment-lined baking sheet.
Copyright 2019 or current year, Dorothy Grover-Read, The New Vintage Kitchen.
