Tofu, baked two ways

There are two kinds of baked tofu that we often eat, and both are very easy and very delicious!

Option 1: Diced Baked Tofu with sauce
"An Easy Baked Tofu"
From Moosewood Restaurant Cooking for Health by the Moosewood Collective
Yield: 4 servings
10 minutes preparation time, 30-40 minutes baking time

Ingredients

• 1 cake of tofu (about 16 ounces. Moosewood recommends firm or extra-firm but we usually use medium/soft.)
• 2 tablespoons dark sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons ketchup

Directions

1. Preheat the oven to 400F.
2. Cut the tofu into bite-sized cubes.
3. In a corner of a baking dish that is large enough to hold all of the tofu in a single layer, stir together the sesame oil, soy sauce, and ketchup until they are well blended.
4. Add the tofu to the dish and stir gently to coat with the sauce.
5. Bake uncovered for 30-40 minutes, stirring once or twice, until the tofu is browned, firm, and chewy.
6. Serve hot, at room temperature, or chilled.

Notes

Really delicious with soba noodles.

Option 2: Baked Tofu brick
From How to Cook Everything Vegetarian by Mark Bittman (every recipe in this book is great so far!)
Yield: 4+ servings
5 minutes preparation, ~1 hour baking

Ingredients

• 1-2 lbs tofu
• salt; or soy sauce; or 2 tbsp miso combined with a little sake, white wine, vegetable stock, or water to a brushable consistency

Directions

1. Preheat the oven to 350F.
2. Blot the excess water from the tofu.
3. Sprinkle with salt, or brush with soy sauce or miso mixture.
4. Bake for 1 hour, undisturbed. The tofu is done when the crust is lightly browned and firm.
5. Remove and use immediately, or cool, wrap, and refrigerate for up to 3 days.

Notes

I like this way of cooking tofu because you don't have to add any fat and it still tastes incredible, if you like tofu. Bit salty with the miso or soy sauce, though. But the miso version is so flavorful, really great with a mild vegetable on the side.

Sara 01:38, 16 September 2010 (UTC)