Baked tofu is great to have on hand….especially when you have a tasty marinate; they really soak up the flavor. I like baking tofu verses pan frying for several reasons….1. it’s easier :), 2. they all cook to the same consistency, 3.) it requires less constant attention.
plus, the baking evaporates a lot of the water so that the pieces become firm, resulting in really great texture.
Once you have a container of these on hand, you can use them throughout the week. They’re great to add to stir-fry’s and summer rolls, to toss in a salad or pasta or to serve as snack or appetizer on toothpicks with a dipping sauce.
TERIYAKI baked TOFU: great to have on hand.
- 1 block extra firm or sprouted firm tofu, cut into whatever type of slices you like (I would suggest keeping the thickness to a 1/2 in.)
- 1/3 cup Teriyaki Sauce (I like Trader Joe’s Ginger and Sesame Teriyaki Sauce)
- 1/4 cup oil
DIRECTIONS for cooking
- Preheat oven to 400 degrees F.r
- Double foil a baking pan. (This make clean up A LOT easier.)
- Place Terikaki Sauce and oil in big bowl and give the liquid a quick whisk.
- Then add tofu pieces and toss gently.
- Place tofu pieces in a single layer in the foiled pan.
- Pour remaining liquid on top of tofu.
- Bake 35- 40 minutes; or until desired firmness*. Remove from oven and let sit for 190 minutes before using.
* After 35-40 minutes, the tofu will be sizzling. It will look like it’s not very firm, but once you remove it from the oven and let it sit for 10-15 minutes, it will become more firm.
- Totally vegan!
GLUTEN FREE NOTES
- Totally gluten-free!
YOGIC COOKING NOTES
- Soybeans can aggravate Kapha doshas. However, if you want to have it anyway, hot (cooked) tofu is better for you than cold tofu. A good substitute for tofu in this recipe would be potatoes cut into 1/2 in thick slices.