Being surprised with how easy and well my first attempt at making baked tofu went, I decided to give it another try, changing the marinade to create a different, but equally delicious flavor.
This time, I froze the tofu prior to using it, which generally gives tofu a spongier, slightly denser texture. However, I also decided to marinade the tofu for a longer period of time in order to really infuse the flavors, which caused the tofu to lose some of its denseness. While not quite as crispy as the first baked tofu recipe, the tofu still turned out like a slime-less, drier and denser, baked-style version of tofu that you’d buy in the store (only fresher and tastier).
The finished tofu is slightly addicting, perfect for simply snacking or tossing on top of quinoa/rice. Feel free to make extra marinade to drizzle on top of tofu when removed from the oven.
Sesame Ginger Baked Tofu
-1-14 oz. package tofu, frozen and then unthawed
-1/4 cup roasted sesame tahini
-4 cloves garlic, minced
-1-1 inch piece ginger, minced
-1 1/2 Tbsp. lemon juice
-2 Tbsp. soy sauce
-1 tsp. agave syrup
-1/2-1 tsp. Sriracha
-1/4 cup water
-Oil, for greasing
Slice tofu into approximately 7 to 8 1/4-inch pieces.
In a large bowl, combine remaining ingredients excluding the cilantro, whisking together until smooth. Place tofu in bowl and cover with marinade. Let sit 30-60 minutes.
Preheat oven 375F. Line a baking sheet with aluminum foil. Lightly grease or spray foil with oil. Spread tofu onto pan, drizzling the remaining marinade over top. Bake 20 minutes. Remove from oven, bake, and then return to oven, baking another 25 minutes, or until outside of tofu becomes deep brown. Top with chopped cilantro, if desired.
The Sesame Ginger Baked Tofu also works perfectly as a sandwich filler, placed on top of whole grain bread, spread with mayonnaise or Vegenaise, and topped with chopped cilantro (and extra hot sauce if you like a little more fire). This is quite possibly my new favorite way to make a tofu sandwich.