I love tofu.
I like it in Asian food a lot. I like it to hide it in lots of other types of food wherever I can get it in.
And then a couple of days ago I thought that I would like to bake some tofu. This would have been the same day I was experimenting with kale to make chips (the result of that endeavor is here).
I looked around the internet to find a recipe for baked tofu and sort of cobbled together some basic information. I’ve made it twice since then, doing two different things for a marinade, one with several ingredients, the other with just one.
It couldn’t be simpler. The end result is a chewy tofu, not greasy from being fried, that can be tossed on salads or whatever strikes your fancy. Or you can be like me and eat it as a snack. With kale chips.
1 16-ounce container of extra-firm tofu (or more if you want to do a larger batch)
Marinade (optional) – Version 1
1/2 tablespoon vegetable oil
1/2 tablespoon soy sauce
1/2 tablespoon seasoned rice vinegar
Marinade (optional) – Version 2
Place the tofu on a paper-towel covered plate. Take a second plate with paper towel underneath it and set it atop the tofu. Weight the top plate with 20 ounces or more (such as a can of tomatoes). Let it sit for 30 minutes to force out as much water as possible.
When done, cube or slice the tofu (depending on what you plan to use it for).
If using the first marinade, mix in a bowl and then toss the tofu in it to coat thoroughly.
For a single ingredient marinade such as version 2, place the tofu in a bowl and sprinkle with the sauce.
Cover and let sit in the refrigerator at least 30 minutes (overnight for best flavor, tossing a couple of times to keep the tofu marinated evenly).
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and place the tofu on the sheet, pieces not touching for best results.
After 10 minutes or so, flip the tofu using a spatula. Bake for another 10 minutes minimum.
The longer you bake the tofu, the chewier it becomes. It should start to brown and become puffy at the very least. For the darker version pictured above, bake for about 40 minutes with two flips for more even coloring.
Remove from oven and let cool. Use immediately or refrigerate for up to seven days.
– Janine Pineo