Sometimes, when you mention tofu to people, you get that look. The look of a child who is being encouraged to eat their most hated veggies. I have a strange relationship with tofu. It's full of protein I know, and so versatile. But when it's all gelatinous and wobbly I am not a fan. I do love baked tofu though.
1 block of firm tofu
1/2 cup soy sauce
2 tablespoons oil (sesame oil is delicious, but you can use any kind)
1 teaspoon dried chili flakes
2 teaspoons minced garlic
1 teaspoon minced ginger
1/4 cup water.
Drain and press the Tofu so that there is less liquid in it. To do this, grab the block of drained tofu in your hands, and lightly squeeze over the sink. Liquid will come out, but don't press too hard as this will cause your tofu to break.
After you have pressed your tofu, it's time to make your marinade. Put all of the other ingredients into a large flat dish. I used a square casserole dish.. Whisk it up well, so everything is combined.
Slice your tofu into 1 inch thick pieces and place in the marinade. Leave it for at least 1 hour. The tofu will absorb all of those delicious flavours.
Preheat your oven to 175°c / 350°F/ Gas Mark 4 and lightly grease a baking tray. Lay out all of your yummy tofu slices. Bake for 30 minutes. Turn halfway through and baste with the marinade. Then, boom! you have some delicious baked tofu to enjoy for your supper.
I was never a fan of tofu, before I met The Herb. I had tried it a few times but no one ever seemed to add any flavour or seasoning, which made it very bland and boring. However I have actually realised Tofu is very versatile for various dishes, and if basted, can be very nice. This even got me to experiment myself, and I came up with an amazing Tofu Katsu. This baked verison is very meaty in texture, and the marinade adds a much needed burst of flavour. Great with a quick and simple stir-fry.