Yesterday, I had a hankering for some tofu.
Who gets a hankering for tofu?
Me of course!
If you’ve been reading my blog for awhile, you probably know that I’m far from normal. That’s a fact.
Tofu is one of those weird things that I get a craving for sometimes. When it has a crunchy exterior, but a soft and mushy interior, I just can’t pass it up. It’s so good.
Whenever I just mention the word tofu, people instantly express a strong hatred for it. I can guarantee that 95% of those people haven’t even tried it…
If you prepare it right, tofu can actually be really delicious. Once you find the right marinade and cooking preparation, it will be hard for you not to like it. Trust me!
Matt’s Simple Baked Tofu
- 1 block firm tofu
- 3 TBS organic tamari (or soy sauce)
- 3 TBS balsamic vinegar
- 2 cloves of garlic, finely minced
- 1 TBS ground ginger
- Salt and pepper, to taste
- 1 TBS olive oil
1. First, you want to press the tofu. I use my tofu press, but if you don’t have one, you can easily press the block with a large, heavy pan or a book. If you do, be sure to wrap the tofu in paper towels to soak up the water.
3. I think the key to getting that crispy exterior is to make sure that all of the water is pressed out. I always press my tofu for AT LEAST 30 minutes, but usually around an hour if I have time.
4. Next, combine all of the marinade ingredients in a zip lock bag, You can use a bowl, but I like to use a zip lock bag so I can shake the bag to make sure the tofu is thoroughly coated.
5. Marinate for 30 minutes to an hour.
6. While the tofu is marinating, preheat the oven to 400*.
7. Slice or cube into desired size and shapes. I like to slice mine to make a tofu “steak.”
8. Layer the tofu in a single layer on a baking sheet.
9. Bake for 30-40 minutes, flipping half way through.
10. Serve hot and crispy.
Tofu sandwich with spinach, avocado, and tomato on whole wheat bread
Tofu… Love it or hate it?