Saturday, April 18, 2009


I've been experimenting a little with baked tofu. I've had success so far. I really like it!

firm or extra firm tofu
marinade of choice

For this one, I marinated firm tofu in a mixture of the following:

fat-free balsalmic vinegar dressing
low-sodium soy sauce

• Cut tofu into thin slices of desired width and length.

• Marinate for 15 minutes to a couple of hours.

• Place marinated pieces in a single layer in a frying pan on medium heat.

• "Bake" for 20 to 30 minutes (or until desired texture), turning every 5 minutes.

Note: I had these on fajitas, but baked tofu would be great to top salads, Hawaiian haystacks, stir fries, etc. I'm also thinking I'll try some with Liza's curry.

This marinade was a bit more complicated. I adapted a PF Chang's Lettuce Wrap copy cat recipe. The tofu worked great, but I botched the rest of the mixture. I think I know how to fix it, so I might try again and post the whole lettuce wrap recipe. But for now, this tofu was great!

2 t. cornstarch
2 t. red wine vinegar
2 t. honey
4 t. orange juice
2 T. Thai chili sauce
4 t. water

• Cut tofu into 1/4-inch cubes.

• Marinate for 15 minutes to a couple of hours.

• Spread tofu in a single layer on a lightly greased cookie sheet.

• Bake at 350 for 45 minutes (or until desired texture), turning a few times.


Dave and Jen said...

My name Jennifer and I live in Florida. Laura and I have become great friends. I want to thank you for sharing your wonderful recipes. They are so good and my five children don't mind them. And that a bonus. I've learned to cook healther and It makes us feel a whole lot better. Thank you so much.

Blank said...

This turned out fantastic for me! Thanks!!!