Saturday, January 22, 2011

Marinated Baked Tofu

Give this tofu time to sit in the marinade for a couple of hours before you bake it. Tofu soaks up the flavor you give to it and this is a good one. These tofu pieces are handy to have around as a snack or to throw into other dishes. Bake up a batch and keep it in the fridge for later use. A little bag of these hits the spot for the children to get a protein boost before the soccer game.


10-12 oz. nigari or firm tofu
3 tbsp. olive oil
1 tbsp. sesame oil
½ c. water
2 tbsp. soy or tamari sauce (use wheat-free for a no-gluten meal)
1 tbsp. ground ginger
1 tsp. onion powder
1 tsp. garlic powder


Cut the tofu into 1-inch squares about ¼ inch thick. Combine the oil, soy sauce, and water in a square baking dish. Lay the tofu squares out on a cutting board or cookie sheet and sprinkle them with the ginger, onion, and garlic powders. Place one layer of tofu into the baking dish, then put another layer on top of that, and another if necessary (depending on the size of the baking dish). For those of you who like spicy hot food, try sprinkling a bit of Mongolian Fire Oil (sesame oil with chili) on the tofu when you place it in the dish to marinate. Be sure that all the tofu is covered by the marinade. Let it sit for a couple of hours.

Preheat the oven to 350˚. Lay the tofu squares out on a well-greased cookie sheet in one layer. Bake them for 15-20 minutes, until they become a bit tough and chewy.

These baked tofu squares will keep in the refrigerator for a week or more.

Eat well, be well, live deliciously!

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