Friday, October 9, 2015

Marinated Baked Tofu - Tofu You Will Love!

In most restaurants, when you order a dish and sub out tofu for meat, it will generally be fried or super jiggly--neither of which are ways I prefer to eat it. I don't want the oil from the fried version and I HATE my tofu jiggly! So, whenever I add tofu to a recipe, I always marinate and bake it. It's super easy! Here is a link to the Tofu Press I use and LOVE!
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Drain, press, and cut firm or extra-firm tofu into chunks
Marinate for at least 30 minutes
Bake on non-stick foil

I generally marinate the tofu in whatever sauce I am using for the stirfry or dish. If I don't have a sauce made up to use, I marinate in something like this...

Marinade A for Tofu:
2 T. lite soy sauce, tamari, or coconut aminos
2 t. bee-free honey, date syrup, maple syrup, or other liquid sweetener
2 T. water
2 t. liquid smoke

Marinade B for Tofu:
1 T lite soy sauce, tamari, or coconut aminos
1½ tbsp rice wine vinegar or red wine vinegar

Drain and press your firm or extra-firm tofu to remove as much water as you can from it. Cut into cubes or slices.
Marinate the tofu for at least 30 minutes (to as long as overnight) in your sauce or special marinade. Turn the pieces in the dish to make sure all sides are coated.

Place the pieces on a baking sheet covered in Reynolds nonstick foil. Bake at 375 degrees for about 25-30 minutes, turning the pieces over halfway through. It may take longer to de-jiggle them! When they're done, add them to your dish! They take on the flavor of the marinade or sauce you are using.

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