BAKED TOFU FULL
BAKED TOFU FREE

I was very careful with the oven temperature and time, as well as the other instructions. The texture was chewy in the middle, but the burnt flavour of the glaze and the hard edges of the tofu made this a fail. The middle part of each piece wasn't bad. 2 hours later, after flipping and glazing every 30 minutes, the glaze was almost black, quite burnt on the edges, and the tofu slices were so hard around the edges you could barely cut or bite through them. Because this was a long bake, I used a reliable oven thermometer to make sure the oven didn't go above 300 F. I followed the instructions to the letter, but the tofu turned out hard and burnt. I'm not sure what happened, but this did not tun out well for me.

BAKED TOFU FREE

I usually eat it cold on salads or in sandwiches, but feel free to heat it up in the microwave. Store the baked tofu in a lidded container in the fridge for up to 7 days. The flavor of this baked tofu lends well to so many dishes! The savory flavor is great in sandwiches, on salads, grain bowls, noodle bowls and more! Storage: It's a balance, but as long as you're not pressing it with a tofu press or under weight, you should be good! What to serve with baked tofu: Press with medium firmness, enough to dry the outside of the tofu, and press out a little moisture, but not so much that we remove too much water. Instead of pressing the tofu, remove it from the carton and pat it with a clean kitchen towel. The water in the tofu is what keeps this recipe juicy and delicious! Removing too much of it can cause a dry, crumbly texture. To avoid that, we skip pressing the tofu.

BAKED TOFU FULL

Emphasis on juicy! Some tofu recipes, including some I've created, are full of flavor but have a spongy or dry crumbly texture. The end goal of this recipe is a juicy, flavorful, glaze tofu. The benefit to not basting is that it's easier! Experiment and find how you like it best! The key to juicy, not dry, tofu: The benefit to basting is that the tofu develops a great sticky glaze. Second, marinade for longer, 6 hours to 3 days and bake without basting. Marinate for 1-6 hours and then baste as it cooks. The first is a shorter marinade with basting.

Do I have to baste the tofu?Īctually, no! There are two ways to make great baked tofu. Baste both sides of the tofu, and bake for another 20 minutes. Place in the oven for 20 minutes.īaste: Once you put the tofu in the oven, add the leftover marinade to a pot and simmer until it is reduced by ⅔rds, which takes about 10 minutes. Place the tofu in the marinade and let sit in the fridge overnight.īake: Line the tofu up on a baking sheet lined with parchment. Cut your tofu into large squares by slicing it first hot-dog style (vertically) and then hamburger style (horizontally) into ½ inch thick slices. Marinade: Whisk together all the marinade ingredients. Then, remove the tofu from the oven, and brush it on both sides. Once the tofu is in the oven, we reduce the marinade on the stove until it is thick and syrupy. The best part, is the marinade doubles as a sweet and sticky glaze. I find that at least 8 hours is needed to truly get the flavor of the marinade into the tofu and I have let this marinade for up to 3 days! With this marinade, you'll want to let it sit for at least 1 hour, but the longer the better.

Garlic powder - don't be tempted to use fresh garlic, it will burn!įlavorful baked tofu starts with a flavorful marinade! The marinade is equal parts, salty, sweet and savory! Maple adds sweetness, liquid aminios or tamari adds salty umami, and paprika, onion, and garlic powder add rich savoriness!.

You could also use a drop of liquid smoke, but be careful! It is very strong. Smoked paprika - adds a great smokiness.Liquid aminos - or tamari, soy sauce, etc.Maple syrup - adds the best flavor, but agave could work too.Extra firm tofu - extra firm sprouted tofu works, too.A flavorful addition to sandwiches, grain bowls, noodle bowls!.Made with just 6 ingredients and little hands on time!.It is the perfect balance between sweet, salty and savory! The marinade doubles as an irresistible sauce! Reasons to love this recipe! This baked tofu is juicy and infused with flavor, with a sticky sweet glaze.

Baked tofu