Bakedmarinatedtofu Recipes

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

Steps:

• Leave the tofu in its packaging and freeze for at least 24 hours and up to 1 week. Transfer to the refrigerator and allow to defrost for one day. Once it has defrosted, remove it from the package and drain, then wrap in it paper towels, hold it over the sink and press with your hands to remove much of the liquid.
• Preheat oven to 350 deg.
• Cut the tofu into 1 inch cubes.
• Press or finely mince the garlic, mix together with all other ingredients in a 9 x 13 baking dish.
• Add the tofu cubes and gently toss to combine with the marinade.
• Bake for 45 minutes, turning the tofu three or four times, until the tofu is browned and most of the marinade is absorbed or evaporated.
• Serve immediately or cool and refrigerate for up to a week in an airtight container.

Steps:

• Drain tofu and cut into 1" cubes.
• Mix all other ingredients together except olive oil.
• Pour marinade over tofu and cover.
• Refrigerate overnight or longer (I've left it for 3 nights).
• Lightly grease baking pan or sheet with olive oil.
• Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
• Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

Steps:

• Slice tofu into 1/4 inch slices.
• Combine remaining ingredients and whisk until well blended.
• Marinate tofu 2-3 hours or over night.
• Drain tofu and bake at 350°F for 20 minutes.

Steps:

• Preheat oven to 450 degrees.
• Slice tofu into 1/4-inch thick slices. Places slices into a shallow baking dish with the above marinade ingredients. Be sure to coat each slice of tofu well. Marinate for at least 15 minutes or up to 1 hour. Place the tofu slices on a lightly oiled baking sheet and bake 30 minutes or until deep golden brown and crispy on the outside. The marinade can be saved to use again. Be sure to boil the marinade before each additional use.
• Heat the toasted sesame oil on a skillet and add the scallions. Saute for 3 to 5 minutes on medium heat until they become soft and becoming translucent. Turn the heat down to low and add the remaining ingredients except the blanched scallion greens) incorporating the scallions into the miso. Heat through for 2 minutes, adding a little water if necessary.
• Make Asandwiches@ with the tofu slices, slathering one piece of tofu with the miso scallion mixture and placing another piece of tofu on top. Cut the sandwiches in half for hors d=oeuvres size or leave whole for main course. If desired, place a piece of nori on top of the tofu Asandwich@. Tie the piece together to form a package with the blanched scallion ribbons. Serve at room temperature.

Steps:

• Drain the tofu and cut into 8 slabs crosswise. Blot well between paper towels or clean kitchen towels (or use a tofu press). Cut each slab into strips.
• Combine the remaining ingredients in a small bowl and whisk together. Arrange the tofu slices in a single layer in a shallow container or baking dish and pour enough marinade over them to cover. Let stand for an hour or two-the longer the better.
• Shortly before you'd like to bake the tofu, preheat the oven to 400°F. If this is the only thing you're making, use a toaster oven-it's the perfect size. Remove the tofu slices from the marinade and transfer to a parchment-lined baking pan in a single layer. If you're using the full-size oven, roast some veggies at the same time (I like to use the excess marinade to roast eggplant or green beans).
• Bake for 20 minutes, then turn the strips and bake for 15 to 20 minutes longer, or until the tofu is firm and starting to turn light brown along the edges.
• Variations:
• Add 1 teaspoon liquid smoke (or more to taste) to the marinade for a subtle smoky flavor.
• Instead of baking, cook these tofu slices on a grill. About 5 minutes per side should do-make sure there are nice grill marks on each side.

Steps:

• For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
• Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
• Halfway through, you may dump the plate of water and flip the tofu block.
• To make marinade, simply whisk together the ingredients in a bowl.
• After tofu is pressed, cut the block into small cubes or triangles.
• Place pieces of tofu into baking dish, and cover with the marinade.
• The tofu can sit overnight in the marinade, or can be prepared right away.
• Preheat oven to 375 degrees.
• Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
• Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.

Steps:

• Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
• Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
• Spread marinated tofu onto the prepared baking sheet.
• Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

Steps:

• 1. Slice the tofu into 1/2-inch-thick slabs and lay the slices on top of paper towels. Use more paper towels (you'll probably need three) and firmly pat the tofu in order to remove as much of the water as possible. Cut the tofu into 3/4-inch cubes.
• 2. In a medium bowl, combine the soy sauce, orange juice, sesame oil, and canola oil. Add the tofu cubes and toss gently. Cover and let the tofu marinate in the refrigerator for at least 30 minutes, and up to 24 hours.
• 3. Preheat the oven to 450°F. Spray a large shallow baking dish with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, or until golden brown.

Steps:

• Drain tofu and press for thirty minutes to remove excess water.
• To prepare marinade, mix the soy sauce and water, then add ginger, garlic, and cumin. 1 tsp cayenne pepper can be added for a spicy kick. Put marinade into a medium-sized, flat plastic container for marinating.
• Slice tofu into 6 equal-sized "cutlets" and lay flat, side-by-side, in marinade. The container should be small enough so that the marinade covers at least half of the tofu.
• Cover and refrigerate for 4 hours, turning the tofu pieces over halfway through.
• Cover a pan with tin foil and place marinated tofu on foil, brushing extra marinade over each piece.
• Bake at 350 for 20 minutes, remove and flip tofu, then bake for an additional 20 minutes, or until the edges appear golden brown.
• Serve warm or refrigerate and serve chilled later.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

Steps:

• Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
• Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
• Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
• Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.

Steps:

• Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
• Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
• Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.