Asian Style Savory Baked Tofu

From: ejmatl

On Oct 5, 2008

oh my. this is wonderful in so many ways. i doubled the amount of tofu (which i cut into steaks instead of cubes), but tripled the amount of marinade to make sure it would be a "no touch" as possible. i marinades overnight in an airproof container - then baked for 30 minutes at 375ish (my oven and my cheapo oven timer are both "ish"). i then removed the tofu from the pan and placed it in a clean pan. baked for 15 minutes, turned over and baked for 15 minutes more. by doing this the outside came out to be a chewy texture - while the inside got soft and silky. this is perfect as-is with some rice and veggies - or a fabulous start to one of my loves - teriyaki tofu steaks. thanks for posting this!

From: DrGaellon

On Aug 8, 2008

Delicious! I cut the tofu into 1/2" dice before marinating it, I doubled the marinade, and after baking, dumped the whole shebang into a skilletful of cooked rice with some diced, sautéed onions and red peppers and some sliced scallions. Super tasty, super easy fried rice!

From: Barry Stevenson

On May 30, 2004

As vegans, my wife and I eat lots of tofu (and, of course, are the brunt of many tofu jokes). This recipe is excellent and we gobbled it down in short order. I made a few changes because we didn't have every ingredient: dried onion flakes in place of minced onions; ginger powder in place in place of dried gingerroot; took a pass on the hot chili paste. The recipe doesn't state whether or not to cover it while baking--we baked it uncovered and it took about 35-40 minutes. Enjoy!

From: Chocoholic Pat

On Jul 17, 2006

I've made this several times now, always doubling the batch since the first time I made it. I love this method of removing moisture from and adding flavor to tofu. The resulting tofu is very versatile, as the marinade's flavors combine very well with lots of different ingredients. I baked the tofu uncovered, and tried one reviewer's suggestion to broil it for a few minutes after baking. I liked the resulting crispiness so much that I then flipped the pieces of tofu over and broiled them on the other side for a few minutes, too. Most recently, I substitued this baked tofu for the ground beaf called for in Zucchini Lasagna (#749), and it was terrific.