Baked Tofu

[Guest guest]

Karen, I really like the flavored baked tofu products. (I've tried Tree of

Life.) They are good on salads or in sandwiches. I also just nibble on it every

time I go to the refrigerator. I like the texture of these products.

 

And, yes, they do need to be kept refrigerated.

 

Since I like them, I've tried making some myself with relatively good results.

The texture's been good, but I haven't found a flavor that is as good as the

purchased variety. I will try to find some recipes to post.

--

Ellen C.

ellen

[Guest guest]

Thank you for all these wonderful easy recipies!!!!

Tracy

 

 

 

> Baked Marinated Tofu

>

> Vegan

> Preparation: minimum 2 hours

> Makes about 3/4 cup

>

> 1 lb firm tofu

> 1/2 to 1 c. any marinade

>

> 1.Drain tofu.

> 2.Cut in half horizontally to make 2 or

> 3

> pieces.

> 3.Press tofu between natural cotton

> towels for

> about an hour (putting a cast

> iron skillet on top of it works

> wonderfully!)

> to remove excess water.

> 4.Unwrap tofu and marinate for at least

> 15

> minutes and for up to 5 days

> refrigerated in a liquid marinade or

> dry

> seasoning mix.

> 5.Bake at 400F on a lighltly oiled

> sheet for 1

> hour.

>

> Use cubed in salads, stirfries and

> stews.

> Slice it thin for a sandwich

> filling.

>

> Baking tofu gives it a wondeful

> texture, but

> you don't have to bake

> the tofu after marinading it! Use or

> eat it

> raw in stir-fries and

> sandwiches. Or grill it on the

> BBQ...

>

> --

 

 

 

 

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[Guest guest]

Marinated Baked Tofu with Sesame Seeds

 

Ingredients:

 

1 lb. Nasoya firm tofu

1/4 cup unsweetened apple juice

2 Tbsp. tamari

1 medium-sized garlic clove, minced or pressed

1/2 tsp. grated fresh ginger

approximately 1/4 cup sesame seeds

 

Directions:

 

First, press the tofu for 30 minutes. (If you are in a hurry, you can skip

this step. I've successfully made this recipe using both pressed and

unpressed tofu.) Drain. Carefully slice the tofu thinly (about 1/4 inch

thick), and cut slices into approximately 2 " squares. Set aside while you

prepare the marinade.

 

Into a sandwich-size ziplock plastic bag, combine the apple juice, tamari,

garlic and ginger. Stir to mix the ingredients. Carefully arrange the tofu

squares in the marinade bag, and zip the bag closed. Leave in

refrigerator for anywhere from 2 hours to overnight. Turn the bag over at

least once during the marinading process.

 

Preheat oven to 375 degrees F. Carefully transfer tofu squares from the

bag to a glass baking dish. If you wish, you may pour any unabsorbed

marinade over the tofu. Sprinkle sesame seeds on top of the tofu, and

bake uncovered for about 30 minutes, or until the tofu is the consistency

you like. I usually take it out of the oven when the tofu begins to turn a

deep golden color.

 

Let cool for a few minutes, and enjoy the tofu squares cold or at room

temperature. You may wish to make up 2 batches at a time, as this

disappears quickly--at least in our house!

 

Serves: 2-3

 

Preparation time: 10 minutes plus marinade time

[Guest guest]

Simple Baked Tofu

 

Ingredients:

 

1 block firm tofu (non silken)

3 T soysauce

3 T balsamic vinegar(or other type)

1 T garlic powder

1 T ground ginger

1 T salt

1/2 T pepper(white or black, or both)

1 T olive oil

 

Directions:

 

Cube the tofu and add the other ingredients in a mixing bowl. You can

either let marinate the tofu or bake it right away. The best way to mix it

up is to toss between 2 bowls until evenly covered. If you have a cooling

rack, lay out the tofu on the rack with a tray underneath to catch the

excess liquid. Bake at 350 for 10 minutes, then remove the tray and put

the rack back in for another 15 or until it starts to get golden brown

edges.

 

This will keep in the fridge for at least a couple of days, and you can

throw them in stirfries or salads or whatever. When they are warm, the

flavor comes out better; but where I worked we would just eat them

cold while we were cooking. These are pretty good on the grill, too. And

of course, experiment with seasonings.

 

Serves: 2-4

 

Preparation time: 45 min

[Guest guest]

For firm tofu: try baking it. Dry well, slice, place on a non-stick

baking pan (or one lined with baking parchment), baste with soy sauce

(or a combination of soy sauce, vinegar and brown sugar) and bake in

mediium-hot oven for 25-30 minutes, until it is crunchy on the

outside but still soft inside. Use in the following recipe or any

stir-fry of your choice (remember to reduce the amount of salt to

compensate for the marinade).

 

Orange-Glazed Tofu and Broccoli

4 to 6 servings

 

2 Tbs soy sauce

3 Tbs undiluted orange juice concentrate

3 Tbs water

1 Tbs vinegar

2 tps sesame oil

2 tps grated fresh ginger, or 1/2 tps ground ginger

 

1 Tbs vegetable oil

4 cups broccoli flowers, cut into bite-sized pieces

4-6 scallions, cut on the diagonal (use the white part and approx.

half of the green)

2 cloves garlic, minced

1 large red or orange bell pepper, cut into short, thin strips

Two packages tofu, baked and cut into narrow strips

Toasted slivered almonds or chopped cashews, optional

 

1. Stir the first six ingredients (soy sauce through ginger) together

and set aside until needed.

2. Heat the oil with two tablespoons of water in a stir fry pan. Add

the broccoli and garlic. Cover and cook until the broccoli is bright

green and tender-crisp, about 3 to 4 minutes.

3. Stir in the bell pepper and tofu and stir-fry over high heat for 2

to 3 minutes. Pour in the sauce and cook just until everything is

well heated through. Serve at once. Top individual portions with

almonds or cashews (optional).