I think there’s something wrong with my son.
There might even be cause for concern!
Let me explain…
You see, last week, I happened to fall on this amazing Baked Tofu recipe on Nora’s site. Seeing as how I truly like tofu, especially in the fried form (of course, I make mine in a pan with very little olive oil) I thought that this easy baked option was extremely interesting and decided I had to give it a try as soon as I possibly could.
So this last Sunday, I was standing in the kitchen, laying the marinated tofu cubes on a baking sheet, getting ready to put them in the oven, when my son walked up to me and asked:
- “What’s that?”
Before I even had a chance to answer, “THAT is tofu”, in an almost scandalized voice, as if he was going to get poisoned if he dared touch it, he had already wolfed down a piece and was grabbing a second one, followed by a third…
And then he said:
- “Wow, it’s really good!” and walked away
Whoa… wait a minute. Really good? This was TOFU he just ate, raw tofu! And he said, it’s really good?
I couldn’t believe my ears!
But wait, there’s more…
40 minutes later, when I finally took the now baked tofu out of the oven (after having flipped it and tossed it and checked on it quite a few times and of course sampled it rather generously every single time, just because, you know, had to make sure it wasn’t burning or anyting…) my son SPECIFICALLY returned to the kitchen to grab a couple of pieces and walked away, once again, telling me how really good he thought this baked tofu was.
I was speechless. SHOCKED!
I still can’t believe it.
So one of two things, people.
Either there is genuinely something wrong with my son, or this baked tofu is seriously good s… tuff!
I think it’s the latter.
Really. Try it for yourself.
This is my new obsession. It really is amazingly good!
Best thing is you can eat it right as it comes out of the oven, or you could choose to have it at room temperature. You can even it it cold! I now have some with my salad at lunchtime. Talk about a delicious way to add protein to a meal!
And you know what? You don’t even need to cook it, really. It’s super good even before it hits the oven. Hey, even my son said so!
Really, if you’re going to make this, though, I think you should double the recipe.
Or maybe even triple it…
It just goes down way too fast!
EASY BAKED TOFU
Slightly adapted from: Natural Noshing
- 1 454g package extra firm tofu
- 3 tbsp tamari sauce
- 2 tbsp unpasteurized honey
- 1 tbsp rice wine vinegar
- ½ tsp sesame oil
- 1 tbsp fresh ginger, grated
- 1 garlic clove, crushed
- ¼ tsp sriracha (or sambal oelek)
- chopped green onions and sesame seeds for serving
- Preheat oven to 375F . Line a baking sheet with parchment paper and lightly brush with olive oil
- Slice tofu into ½ inch slices, and gently press excess water out of tofu (use tofu press or place between paper towels and put heavy weight on top for 10 minutes). Cut sliced tofu into ½ inch cubes.
- In a bowl, stir together the soy sauce, honey, vinegar and oil. Stir in ginger, garlic and chili sauce. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
- Place the tofu on the baking sheet in a single layer (try not to eat it all now) and bake in a preheated oven for 20 minutes. Turn tofu, (again, try to leave some in that pan) and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust.
- Enjoy! (do you have any left, really?)