The health benefits of tofu have been well-documented. It’s an excellent source of calcium, protein and iron, as well as being low in fat. Even if you’re not a vegan or vegetarian, you may have considered incorporating tofu into your diet as a once-a-week replacement for meat or chicken (Meatless Mondays, anyone?).
And here’s the thing – making really delicious tofu couldn’t be any easier! Its inherent blandness makes tofu the perfect “blank slate” for pretty much any flavor profile you can imagine. And while tofu takes beautifully to steaming, frying and sauteing, my favorite way to prepare it is right in the oven.
Here are my tried and true tips for preparing tofu from start to finish, along with a basic marinade and recipe to get you started!
Asian Baked Tofu
adapted from PBS.org
16 oz extra firm tofu
2 T. sesame oil
2 T. soy sauce
1 T. rice vinegar
1 T. maple syrup
1 tsp sriracha sauce (optional)
pinch each of garlic powder, onion powder and sea salt
Drain tofu and place on a double thickness of paper towels in a small baking dish or pie plate. Top with another double thickness of paper towels, a small plate and a heavy weight (such as a can or canister). Let sit for about 30 minutes.
Meanwhile, make the marinade – whisk all of the remaining ingredients together in a small dish.
Once the tofu is pressed, pat dry and slice into 3/8″ slabs. Place in a single layer in a baking dish. Pour the marinade over and turn to coat well.
Let the tofu marinate for at least one hour, or as long as overnight.
Pre-heat the oven to 400. Line a baking sheet with parchment paper. Lay the tofu slices in a single layer on your baking sheet; drizzle with any remaining marinade.
Bake for 30 minutes, turning halfway through. Serve tofu immediately.