Sunday, October 12, 2008

All- Purpose Baked Asian Tofu

This is a much easier process of preparing tofu than in my previous entry. I'm sure you'll find that it's easier to get tofu into your life when it's prepared this way! Be sure you press the tofu first, for about an hour (at least). You know the drill!

2 Tb. tamari

1 Tb. rice vinegar
1 Tb. oil
1 Tb. lime juice
1 tsp. minced ginger
1 tsp. minced garlic
1/2 tsp. Thai chili paste

1/4 tsp. red chili flakes
Chopped green onion
A few drops dark sesame oil

1 block pressed, extra firm tofu, sliced into slabs (about 6 slabs)

Mix all the ingredients in the marinade in a small baking dish. Add the tofu; cover. At this point you can let it marinate a couple of hours or go ahead and bake it. Stir it around a couple of times to cover all sides of the tofu. Bake uncovered at 375 for about 45 minutes, turning once. I like to let it cook for a little longer to give it a firmer texture. Keep an eye on it in the last 15 minutes or so to make sure it doesn't burn.

You can save this tofu for later in the fridge (just reheat it later) or you can use it right away in a variety of tofu dishes.

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