I want to come up with a dipping sauce for it.Ĥ00° was just a bit too hot for my oven. We ate them straight off the parchment paper. Good flavor and nicely crispy on the outside and tender on the inside. You need about 4 times more marinade, but I'm not sure it is worth it. Something's wrong here: This amount of marinade does not "cover" this amount of tofu-it barely moistens the bottoms of the blocks. I have no doubt the resulting baked tofu will make delicious sandwiches. I just added a bit more of the liquids involved and we'll see how it goes. The only slight snag is that the marinade did not quite reach the top layer. After slicing the tofu approximately 1/4", it fit perfectly into a 9" X 13" glass baking dish in a double layer. So I mixed up a double recipe of the marinade for two pounds of extra firm tofu. About 5 minutes per side should do-make sure there are nice grill marks on each side. Instead of baking, cook these tofu slices on a grill. Step 4īake for 20 minutes, then turn the strips and bake for 15 to 20 minutes longer, or until the tofu is firm and starting to turn light brown along the edges.Īdd 1 teaspoon liquid smoke (or more to taste) to the marinade for a subtle smoky
If you’re using the full-size oven, roast some veggies at the same time (I like to use the excess marinade to roast eggplant or green beans). Remove the tofu slices from the marinade and transfer to a parchment-lined baking pan in a single layer. If this is the only thing you’re making, use a toaster oven-it’s the perfect size. Shortly before you’d like to bake the tofu, preheat the oven to 400☏. Let stand for an hour or two-the longer the better. Arrange the tofu slices in a single layer in a shallow container or baking dish and pour enough marinade over them to cover. Step 2Ĭombine the remaining ingredients in a small bowl and whisk together. Blot well between paper towels or clean kitchen towels (or use a tofu press). Drain the tofu and cut into 8 slabs crosswise.
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