BY ELIZABETH FIEND
Time: 1 hour, Active time: 15 min., 4 servings
Category: Vegan / Vegetarian Recipe
In America in the 60’s and 70’s when tofu was first coming into recognition by the crunchy, granola eating set the suggested preparation method for cooking tofu was very complicated. It usually involved pressing the tofu under weights and marinating it for hours before cooking. I have combined all those steps into one easy method that’s basically: dry rub then bake! Baked tofu is so good and versatile to use I often double this recipe and cook 2lbs of tofu at once.
Quick and easy uses for baked tofu:
Use baked tofu in sandwiches. Slice or dice baked tofu and substitute for chicken in any of your favorite recipes. Add it to a can of soup for an instant upgrade in flavor and nutrition. Add, with vegetables, to ramen noodles, or combine with vegetables in a stir-fry. You may want to add the tofu to your dish at last minute to preserve its texture.
Preheat oven to 400 degrees.
Open tofu package — discard water.
Slice tofu on the shortest side of the block into 8 pieces.
Spray baking sheet with olive oil and lay slices of tofu on baking sheet.
Sprinkle on the garlic, ginger and mustard or your favorite seasonings.
Shake on the soy sauce (don’t overdo the salt!).
Bake for 25 minutes or until the bottom is golden and crispy.
Slide a thin spatula under each piece of tofu and flip.
Spray light coating of olive oil over top.
Bake for 20 more minutes or until the bottom is golden and crispy.
You want the tofu to be slightly crisp on the outside and soft and chewy on the inside. Over baking will result in tofu-jerky. Under bake, and the tofu won’t have as interesting a texture. Special secret steps: When done cooking, remove the tofu from the oven and flip it over one more time. This will release heat and moisture preserving the crispy texture of the tofu. To preserve the texture, don’t refrigerate until completely cooled.