Friday, August 23, 2013

Baked Tofu Cutlets

Baking changes the texture of tofu, and allows it to soak up, and concentrate the flavors of the marinade. These cutlets keep well in the fridge, and taste great on sandwiches. They also travel well, and make a delicious, protein rich, on-the-go snack.

12-14 oz. Tofu (the firm kind works best, but any kind will do)

1/8 cup toasted sesame oil
1/8 cup soy sauce or tamari
1/8 cup water
2 cloves garlic, pressed or minced
1 teaspoon fresh grated ginger, or 1⁄2 teaspoon ginger powder

Drain the water from the tofu package, and place the tofu on a plate. Place another plate on top of the tofu block, and weight it down with something like a bag of rice, just enough to make the sides of the tofu block bulge slightly. Let it rest with the weight, while you preheat the oven to 250° F, and mix your marinade. If you are using firm tofu, 20 minutes under the weight is fine; if not, keep under the weight for an hour or so. Next, drain the water from the plate, and pat the tofu with a paper towel. Cut into 1⁄2 inch slices, and pat with paper towel, again. Place in a single layer, in a shallow baking dish, and pour the marinade evenly over the slices. Turn each slice to make sure it is coated in the marinade. Bake at 250°for 30 minutes. Remove from oven, and turn each slice of tofu. Return to oven, and bake for an additional 30 minutes, or longer. Enjoy at room temperature, or chilled.

No comments:

Post a Comment