Crispy Baked Marinated Tofu

September 5, 2017

Crispy Baked Marinated Tofu


I’m back you guys!
I took a short (okay, maybe the longish kind of short) break from my TIY posting schedule to travel and relax. I needed it.
But now I’m back and ready to feed your appetites, starting now. Are you ready?
I do hope so.

Crispy Baked Marinated Tofu


Today’s recipe is my second one using tofu here on the blog.
I have nothing against tofu, but — to be honest — I’ve never been a big fan.
I’m certainly not one of those that dismiss it with a derisive “yuck”, nor do I relegate it strictly to the vegan/vegetarian fare.
I just don’t find the chewy (almost rubberish) texture that enjoyable, if you know what I mean.
But I’ll concede that when done right, tofu really can be something delicious and satisfying in its own right.
It comes down to the preparation.
Forget about the spongy texture, and think about crispy, firm, and flavorful cubes of tofu.
Baking tofu infuses it with flavor and creates a sturdy protein that can be used in a number of ways.

Crispy Baked Marinated Tofu


This rendition is really simple. The tofu is marinated in a simple mixture of oil, soy sauce, cider vinegar, ginger, and cayenne pepper and then baked until crispy.
Only 6 ingredients to create an extremely flavorful tofu. Roasting seals in the flavor and results in firm, crispy, and slightly chewy tofu that can be made ahead for easy dinners or quick lunches all week.
Savory, delicious tofu that’s great tossed with greens, or piled up on some fluffy rice, quinoa, noodles, or cauliflower rice. You know what to do!

Crispy Baked Marinated Tofu


Crispy Baked Marinated Tofu                                                                                                             Print this recipe!

Ingredients
Serves 4

1 tablespoon sesame oil (or other mild-tasting vegetable oil)
4 tablespoons soy sauce (I used Tamari)
1 tablespoon cider vinegar
1 tablespoon freshly grated ginger
Pinch of cayenne pepper
1 lb / 453 gr firm tofu

Directions

In a large bowl combine oil, soy sauce, vinegar, and ginger. Whisk well and set aside.
Drain the tofu and pat dry with paper towels. Slice into ½-inch cubes.
Add tofu to the bowl of the marinade, and gently toss to coat. Cover and refrigerate for at least 15 minutes to 1 hour, up to a day.
Preheat oven to 400°F (205°C) and place a rack in the middle. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.
Serve tofu with additional marinade (or soy sauce) over a bed of greens, rice, or noodles.

Nutrition facts

One serving yields 148 calories, 8 grams of fat, 5 grams of carbs, and 12 grams of protein.

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