Let’s talk tofu. Tofu is one of those foods that need to hire a fabulous marketing and public relations company and really put some resources into a name change and branding project. Tofu? Tofu! Toe-foo. Doesn’t matter how you say it, it sounds a bit freaky if you ask me.
While I frequently take issue with it’s name, when it is prepared properly I actually love Tofu. Steamed Tofu is gorgeous in Thai soups, silken Tofu disappearing into desserts leaving behind creamy, rich textures and pressed, baked Tofu is utterly delicious on a sandwich, in Vegan Saag Paneer or along side a grain and vegetables.
Tofu not only has an image problem but it can be confusing to cook. One of my readers emailed me and requested I post my go to baked tofu recipe. I happily obliged because as I said even though I sort of despise the name, I love the taste. And if you make this recipe, I think you will too!
- You have probably seen me mention Thai Kitchen’s fish sauce or curry paste in the past. I really love their products and always keep a bottle of Thai Kitchen Spicy Thai Chili Sauce Marinade in my pantry. This sauce is great in a lot of dishes but really brings something special to this marinade. If you don’t like having too many different specialty sauces, don’t worry – this one can also be used as a hot sauce. Trust me, this won’t go to waste!
- If you cut the Tofu into 12 slices with this marinade, it is essentially 1 Point Plus per slice when baked in case you want to divide the recipe up into a different serving size than I suggested (eg. 4 slices for 4 Points Plus).
- 1 14-ounce package Organic Extra Firm Tofu, pressed, drained and sliced into 12½”-pieces
- 3 tablespoons Thai Kitchen Spicy Thai Chili Sauce Marinade
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, grated
- 1″ piece ginger root, grated
- There are many great brands of tofu. I mostly buy Wildwood and Nasoya but always makes sure it is GMO free!
- Remove tofu block from liquid and place on a plate. Weight it to release liquid or “press” it. I usually use a piece of wax paper and a cast iron cooking press but you could use another plate and some cans of beans, a bag or rice or a jug of wine.
- Whatever it takes, just press the tofu for at least 30 minutes and get some of the water out. I like to press it for an hour or so, dumping the liquid and flipping it over every 20 or 30 minutes.
- Cut tofu into 12½” slices and set aside in a container.
- In a small bowl, combine remaining ingredients. I used a microplane grater to grate the garlic and ginger right into the marinade.
- Mix well and pour over tofu. Refrigerate for at least one hour, the longer the better. Gently toss a couple of times taking care not to break the tofu slices.
- Preheat oven to 350F. Line a baking sheet with tinfoil and spray with non stick cooking spray. Lay tofu slices on tray.
- Bake for 60 minutes, turning every 20 minutes, or until edges are brown and crispy and tofu doesn’t easily fall apart.
- Let cool for 5 minutes, serve and Enjoy!