It’s easy to make really bland, boring, burnt, or weirdly textured tofu. I am determined to figure out how to cook it well. I adapted this method from the wonderful Minimalist Baker, and took some suggestions from my followers on facebook. 🙂 Here’s what I came up with! Enjoy!
Baked Tofu w/ Chili Garlic Sauce
Each 4 oz Serving Contains:
- 1 Protein Serving
- 1 Fat Serving
- 1 package tofu, cubed or cut into slabs
- 3 servings dark sesame oil (1.5 oz or 3 tablespoons) for stir frying
- Chili Garlic Sauce
- 3 cloves garlic, finely minced or grated
- 1 tsp garlic chili paste (or just chili paste), more to desired heat level
- 3 teaspoons ginger, finely minced or grated
- 3 tablespoons soy sauce
- 1.5 tablespoons rice vinegar (not seasoned rice vinegar, this has sugar!)
- 1.5 tablespoons black vinegar or balsamic vinegar
- If using vacuum packed tofu, you don’t need to drain or press it. If your tofu is in water, begin by draining tofu. Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a heavy pot or pan on top of a cutting board. Do this for 15 minutes.
- Near the end of draining, preheat oven to 400 degrees and cube tofu or cut into slabs. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 15-20 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
- Prepare sauce by whisking together ingredients with a fork until combined.
- Toss the baked, cooled tofu cubes in the sauce and let sit for 15 minutes to marinate.
- Heat a large nonstick pan over medium heat (I used a well seasoned cast iron), add the sauce and the tofu. Fry for a minute or two, to coat.
- Add veggies into the same pan and stir fry them in the remainder of the sauce, adding a little more soy sauce as needed.
- Leftovers reheat well and will keep covered in the fridge for up to a couple days.