Sunday, October 25, 2009
What do I do with tofu?
For a complete Tofu 101, the 2nd edition of Radiant Health, Inner Wealth is full of tofu recipes as well as a complete guide to buying, storing, and preparing tofu.
Oven Glazed Tofu
1 tablespoon oil (sesame, non-virgin olive, or sunflower)
1 teaspoon toasted (dark) sesame oil
2 tablespoons agave nectar or maple syrup
2 tablespoons each: tamari and cooking sherry or wine
1 lb. extra firm (or firm) tofu
1. Slice the tofu into ¼-inch slabs. You should have about 6-8 slabs o tofu.
2. Press the tofu by laying it out in a single layer over paper towels. Place more paper towels on top and place a cutting board (or cookie sheet) over the top of it all. Next, place weights on the cutting board. You can use cans of beans, a gallon of water, a calm child, or a sleeping cat.
3. Preheat your oven to 400°F.
4. Mix all of the marinade ingredients in a large baking dish. Place the pressed tofu into the pan a single layer and coat all sides of the tofu with the marinade.
5. Bake uncovered for about 20 minutes. Remove and turn the slabs over. Using a spoon (or tofurky) baster, cover the tofu with any loose sauce hanging out in the pan.
6. Bake for another 20 minutes, or until the tofu is gorgeously well-browned and gooey looking.
7. These will store, once cooled, in a covered container in the fridge for about 5 days. I think. I’ve never tested this theory, as they’re just too yummy to have around that long in our house!
This would be a BLUE recipe according to the color-coded system in Radiant Health, Inner Wealth. It is also gluten-free. Makes about 4 servings.