Oven Glazed Tofu
Marinade:
1 tablespoon oil (sesame, non-virgin olive, or sunflower)
1 teaspoon toasted (dark) sesame oil
2 tablespoons agave nectar or maple syrup
2 tablespoons tamari
2 tablespoons cooking sherry or wine 1 pound extra firm (or firm) tofu, sliced 1/4" thick (6 to 8 slabs)
1. 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, etc. Allow the tofu to press for as long as possible (up to 2 hours), but preferably at least 10 minutes.
2. Mix all of the marinade ingredients in a large baking dish. Place the pressed tofu into the pan in a single layer and coat all sides of the tofu with the marinade. Allow the tofu to marinate for at least 10 minutes (or up to an hour if you are not experiencing a tofu-related emergency).
3. Preheat your oven to 400 degrees Fahrenheit. Once the oven is hot, in goes the tofu. Bake the tofu (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.
4. Bake for another 20 minutes, or until the tofu is gorgeously well-browned and gooey looking.
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!
Source of recipe: This recipe is on my blog (www.RHIW.blogspot.com) and will be in my next book. I've been making it for almost 15 years and it's one of my favorite simple, yummy tofu dishes. It's nothin' fancy but makes for an irresistible and sustaining snack on the go, sandwich filling, or dinner sidekick.
SO HOW'D IT GO?
This is ridiculously tasty for how simple it is. I used chili oil and mirin, and added a little rice vinegar. It was absolutely delicious and the texture was great. There were no leftovers, sadly. This will be in my regular rotation from now on!
So good despite the fact that I messed up the ingredients. I was in a rush and forgot the tamari! I used the sesame oil, agave nectar, and used mirin in place of the sherry. It came out really well despite my screw up. I used frozen tofu that I thawed and let it sit in the marinade about an hour. I will definitely double the recipe next time. I cut it up and added it to my quinoa dish -- super yum!
I just tried it and I love this recipe! I was getting tired of baking tofu in plain soy sauce, so this was a very nice change.
I used olive oil, maple syrup, soy sauce, white wine, and since I didn't have any toasted sesame oil, I decided to put in several drops of liquid hickory smoke.
The marinade on its own tasted so yummy, I knew I was going to have a hard time waiting. So I didn't press the tofu any longer than 10 minutes, same with the marinading, then I baked it 15 minutes on each side, drizzling the left over marinade over the tofu when I flipped it halfway.
I have no idea what it would taste like with the toasted sesame oil, but I definitely LOVE it with the liquid smoke, so I'll keep doing it that way.
Thank you for posting this lovely recipe, I know I'll be making this a lot! ;D
I love this recipe! It never lasts more then 24 hours at our house. My son gobbles it up and I can't resist snacking on it cold from the fridge.
Wonderful!!! Very delicious, especially the next day-- I'll definitely make this again! I followed the recipe exactly, and the only mods I'll make next time are about oven temp... in my particular oven, the recommended time was a little too much. Next-time plan: 1) DOUBLE THIS RECIPE! 2) cut a little thicker, & bake at lower temp... otherwise, perfect!
I've been just eating it by itself as snacks, or on sandwiches with a sherried-curried-mayo-type sauce (w/ vegenaise).... can't stop eating this stuff! Thanks so much for sharing this recipe-- it's really really really really good!!
:)>>>
Just made this for dinner and it turned out great! I used olive oil, agave nectar, and wine. The marinade cooked off pretty fast, so I'd probably add a little extra next time to avoid the burning smell right before the end...but no harm done. I love how simple this is—I have all these ingredients in my pantry almost all the time.
Yay!! That's awesome about your daughters, mimiread. Thanks for sharing! :-)
This was really lovely - I've never made oven baken tofu before and really like the texture and the fact that I could just put in in the oven with the potatoes and sit and relax while waiting for dinner!
This is the dish that turned around my daughters hate of tofu and has actually made it so that now she's always telling people 'I love tofu!'.
Not much else to add now just that it's really lovely and thanks for putting it up here!
This is in the oven right now, almost done, and from what I can tell it's turned out wonderfully! I used mirin rather than wine, and added just a little bit of rice wine vinegar for some added sweetness. When I checked it a few minutes back, I couldn't resist sneaking a little taste :> Honestly, I'm not a huge tofu fan (never been able to figure out how to cook it) but this stuff is great. I will definitely be making it again.