Easy Baked Tofu

Directions

1. 1
   Preheat the oven to 400.
2. 2
   Cut the tofu into slices, cubes, triangles, or sticks.
3. 3
   Lightly oil a baking dish large enough to hold the tofu in a single layer.
4. 4
   Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu.
5. 5
   Gently turn or toss to coat thoroughly.
6. 6
   Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30 to 40 minutes.
7. 7
   Serve hot, at room temperature, or chilled.
8. 8
   Cut the tofu into small cubes.
9. 9
   Heat the vegetable oil and the sesame oil in a large skillet.
10. 10
    Add the tofu and saute, stirring often, for 4 or 5 minutes, until lightly golden.
11. 11
    Add the soy sauce (and other marinade ingredients if you are using a variation), lower the heat, and simmer for 3 or 4 minutes longer.
12. 12
    Done!
13. 13
    Add 2 to 3 teaspoons of Chinese chili paste with garlic to the basic marinade and reduce the soy sauce to 2 tablespoons.
14. 14
    Serve with assorted steamed and raw vegetables and Spicy Peanut Sauce (page 256).
15. 15
    Add 2 tablespoons of vinegar and 1 tablespoon of honey, maple syrup, or sugar to the basic marinade.
16. 16
    Serve with Lemongrass Rice (page 181) and Sesame Broccoli (page 193).
17. 17
    Use 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 tablespoons chopped chipotles in adobo sauce, and 1/4 cup chopped fresh cilantro (optional) for the marinade.
18. 18
    Try with Yellow Rice (page 179) and Quick Avocado & Corn Salsa (page 233).
19. 19
    Mix together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and 3/4 cup of Barbecue Sauce.
20. 20
    Serve on rice, orzo, or mashed potatoes topped with sauteed onions and peppers.
21. 21
    On the side, serve collards (page 162) and/or Baked Acorn Squash Crescents (page 198).
22. 22
    Coat the tofu with a mixture of 1 tablespoon vegetable oil and 1 tablespoon Old Bay Seasoning.
23. 23
    Bring on the backyard picnic foodChipotle Potato Salad (page 216), corn on the cob with one of our festive toppings (page 188), Broccoli Slaw (page 208), and Banana Cupcakes (page 274).