Baked Tofu

In my last blog I mentioned that I baked some tofu to add to the top of each serving of stir fry.
We do that quite often.  Tofu is very inexpensive and usually refrigerator stable for several weeks.  I always use non-GMO tofu.  

Tofu is an important source of protein for plant based eaters.  It is naturally gluten free and low calorie, contains no cholesterol, and is an excellent source of protein, iron, and calcium.  It is associated with lower risk of cardiovascular disease, breast and prostate cancer, type 2 diabetes, osteoporosis, and age related brain diseases. 


The first time I opened a package of tofu, I wasn't so sure it was going to be edible.  It is not pretty, and the actual feel of the product was a little alarming to me.  After washing it, pressing out some of the liquid, and then cutting it into cubes, I felt better about it.








When I first started using it, I cut it into very small cubes, maybe 1/2".  That allows for more caramelization of the tofu and a more firm product after baking it.   Now that I have grown to really like the tofu, sometimes I make larger cubes, just because it's a little easier.  I would definitely encourage people to try the smaller cubes first. 




BAKED TOFU
1 Tbsp. vegetable oil
1 Tbsp. dark sesame oil
3 Tbsp. soy sauce or tamari
1 tsp. brown sugar
cooking oil spray
1 package extra firm tofu, 14-16 oz.

Preheat oven to 400.

Mix all ingredients except the tofu in a bowl.

Rinse the tofu in water.  Press tofu in a kitchen towel or paper towels to remove some of the moisture.  Cut the tofu into ¾ inch to 1 inch cubes.  The smaller the cubes, the firmer the tofu becomes during baking. 

Spray a baking sheet with cooking spray to prevent sticking.  Place the tofu cubes on the baking sheet and pour the marinade mixture over the tofu.  Gently turn the tofu over to spread the marinade over all of the pieces. 

Place the tofu in the oven.  Every 15 minutes, pull the tofu out and turn the pieces over.  When the tofu has reached desired amount of  browning, remove from the oven.  After the tofu has cooled for about five minutes, it will firm up even more. 
 

Husband's note:  I didn't think I would like tofu.  In fact I would have bet you money on it.  Seems it is all on how it is cooked.  Cut into cubes, marinated, and cooked like this makes it a treat.  A real meat substitute.  I found myself popping them in my mouth like tater tots.  They add bulk and flavor to salads.