Thursday, January 2, 2014

Savory Baked Tofu

Happy New Year!  I now have my own copy of Terry Romero's "Vegan Eats World" and can finish what I started several months ago. Finishing a long over due project is always a good way to start a new year. Here is the recipe for Savory Baked Tofu as called for in the Green Curry recipe I posted in July.
If using super-firm tofu [a great, fairly new product], pressing is not necessary.  If using extra-firm tofu press for 20 minutes to one hour. Slice tofu in half, then slice each half again. Then again, slice each piece in half resulting in a total of eight pieces of tofu.  Place the pieces on a dishtowel laid on a counter or cutting board, cover with the same or an additional dishtowel. Place weight(s) on top to squeeze out excess moisture. I use  brick covered with aluminum foil, heavy cans/cutting boards work too.
20 minutes prior to baking the tofu, preheat oven to 425 degrees F.  
Combine in a 9 x 13 pan:

3 T soy sauce
2 T canola or vegetable oil
1 T agave nectar or maple syrup [I use syrup]
2 t lemon juice
1/2 t garlic powder
1/4 t ground cayenne pepper


Place the tofu in a single layer in the marinade and turn until each side is well coated with the marinade.  Bake for 20 minutes, then remove pan from the oven and flip each piece of tofu.  Bake for an additional 20 to 24 minutes or until almost all of the marinade is absorbed and the tofu are browned.  Try keep most of  extra marinade under tofu pieces. (Pan looks awful, but after a short soak it cleaned easily.)
Ms. Romero notes, "...these lightly seasoned cutlets slide into sandwiches and, when diced into stir fries, stews and even salads.  ...stored in a tightly covered container it can last 10 days or more." * One-half a recipe is called for in her "It's Easy Being Green Curry" (photo left).

* Page 50

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