I have cut way back on the tofu, but occasionally I get a jones for baked tofu. Tofu that's flavored and firmer than those typical bland white cubes. Yawn. The baked stuff is kind of spendy for what it is. Up to 4 bucks for a tiny block? Uh, no, I can make this myself.
So here's my way of making homemade baked tofu.
- first you need the kind of tofu that's packed in water. Now you need to drain the water. Go figure. Take the tofu out of the container, put it on a large plate and put something heavy on it to help drain more water out. I use a cast iron skillet, but you can use another plate and load something on top of that. Takes about 5 minutes.
- cut the tofu into 1/2"-1" cubes. Don't be one of those uber recipe followers. Just guesstimate.
- in a bowl toss with flavorings of your choice. Here are some ideas. BBQ sauce; teriyaki sauce; oil, soy and curry powder; onion soup mix and oil; and my favorite, mushroom soy sauce*, oil, nutritional yeast, and a tiny tad of liquid smoke. I don't measure things when I make them up so go with your instincts**.
- taste your concoction. Like it? OK? Now, spread it out on a cookie sheet or, as I do, a cast iron skillet.
- put sheet/skillet in the oven at 375 degrees.
- bake for about 45 minutes, flipping it around a time or two along the way.
- voila! Baked tofu.
Enjoy your tasty morsels in a salad, over a rice bowel, in a pita or tortilla, mixed in a stir fry.
*mushroom soy sauce is a thai soy sauce. I LOVE this stuff. Tastes completely different from regular soy. I use it to make my lazy ass-gringo thai peanut sauce. You can find it at Asian markets like An Dong or Fubonn Market. Nowhere near an Asian market? You have my permission to use regular soy. ;-)
** this is why I don't bake. Cooking is an art and baking is a science.