cappyhead

From https://www.bonappetit.com/story/tofu-marinade#intcid=_bon-appetit-bottom-recirc_4234c861-83f3-44bf-9aff-984e202741ad_text2vec1_fallback_popular4-1

Text is copy/pasted from website.

In an airtight container, stir together your marinade ingredients:
¾ cup store-bought balsamic vinaigrette (or equal parts balsamic vinegar and olive oil)
3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is)
3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder)

Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.

Drain 1 (14- to 16-oz.) package of extra-firm tofu. (Do not substitute something softer like silken tofu—it’s too fragile here.) If you have a tofu press, feel free to use it, but there’s no need to press tofu here; just bundle it in a clean kitchen towel or paper towels, and gently squeeze it to get rid of excess water. Use your hands to break the block of tofu into craggy hunks (about the size of strawberries). Or grab a cutting board and cut it into slices or cubes if you prefer a uniform shape.

Drop the tofu pieces into the marinade and gently stir to coat. Cover with plastic wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you’ll need to marinate.) The top of the tofu might poke out of the marinade, so give it a shake every so often to make sure each piece is thoroughly soaked.

When you’re ready to eat, preheat the oven to 375°F. Use a fork or slotted spoon to transfer the marinated tofu to a baking sheet. For easier cleanup, you can line the pan with parchment paper, but it works either way. (Save that leftover marinade to dress salads.) Evenly spread out the tofu pieces. Bake for 30–45 minutes, shuffling the mixture halfway through for even cooking, until the tofu is deeply golden brown.

To reheat leftover tofu, pan fry it over medium to medium-high heat in your favorite cast iron, toss it in an air fryer, or zap it in the microwave.


KEEWERD

Today's lunch was roasted tofu with a peanut sauce:

The original recipe was here, but the link no longer works:

http://glutenfreegirl.com/roasted-tofu-with-dipping-sauce/

16 ounces firm tofu
Kosher salt and cracked black pepper
2 tablespoons canola oil

Roasting the tofu. Cut the tofu into 1-inch cubes. Season the tofu with salt and pepper. Pour the oil over the tofu and gently toss them with oil to coat. It’s probably best to do this with your fingertips, taking care to not crumble the tofu. You want solid cubes.

Tumble the seasoned tofu onto the baking sheet. Slide it into the oven and roast the tofu for 15 minutes. Take the baking sheet out of the oven and flip over all the tofu cubes. Slide the baking sheet into the oven again and roast until the tofu cubes are puffed up and browned, about another 15 minutes.

The dipping sauce that I made was as follows:

1 tablespoon natural peanut butter
1 teaspoonish soy sauce
1 teaspoonish rice vinegar
dash of powdered ginger
1/2 teaspoonish wasabi paste
enough water to bring the sauce to the right consistency

Just stir it until well blended.

It was all super delicious.  I ate about a third of the tofu, so I have some for later.  I licked the bowl clean of the dipping sauce.  :)

KEEWERD