Wescipe: Baked Tofu
Feb. 26, 2008 by Lisa Currie
I don’t know about you, but cooking tofu is one of those things I haven’t mastered yet. Lena Shichijo ‘09 offers a great solution:
Ingredients
1 package firm or extra firm tofu
Marinade
1/8 cup soy sauce
1/8 cup water
1 tsp dried tarragon, crushed into powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp chili powder
1/8 tsp powdered ginger
Directions
Freeze the tofu for at least two days. After defrosting and pouring out the water, cut the tofu into 8 pieces, wrap it in towels (or paper towels), and press out water for 30 minutes, changing the towels to fresh ones after the first 15 minutes. Mix all ingredients for the marinade. Marinade the tofu in the refrigerator overnight. Bake tofu at 400°F for 20 minutes. Flip tofu and bake for another 10 minutes. Flip again and bake for another 10 minutes or so, checking on the tofu a few minutes before time is up. Experiment with baking time and temperature for desired firmness and consistency.
Put the tofu in sandwiches, cut up into smaller pieces for stir-fry, etc.