We love Tofu! When I first changed my diet, I did rely heavily on tofu, however I’ve since cut back and learned how to eat other sources of non-meat protein. But I still love tofu even if I don’t eat it every day anymore.
If you have yet to try to cook with it or had a bad experience, its something you’ll want to try or try again. It can be a little tricky if you’re not familiar with it.
For this recipe, it calls for Extra Firm Tofu, and you want to make sure thats exactly what you use, otherwise it will fall apart on you and you’ll end up a little frustrated. What I find helpful is to drain the package of its liquid and give it a good rinse. After that, I wrap my tofu either in several layers of paper towels or a clean cheesecloth , place it on a small plate and then place a heavy object (sauce pans work great) on top to soak up the liquid inside. When you do this, it dries the tofu a little but then allows for the marinate to soak in better since its not already filled up with the liquids it was packaged in.
And make sure the tofu you purchase is Non-GMO and organic. I love Nasoya tofu and their website if super useful as well. It is full of tips and recipes which is not only great for beginners, but also for those like myself who just may need to change up my menu a bit.Print
A little planning ahead is all you need. The longest part of this recipe is to let it marinate, but its still quick and easy.
- 1 pound extra firm tofu
- 1 cup sesame oil
- 1/4 cup tamari
- 1 tablespoon paprika
- 1 tablespoon sesame seeds
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic powder
- Slice tofu into 4 1-inch slices.
- Combine sesame oil, tamari, paprika, sesame seeds, ginger and garlic.
- Combine until well blended.
- Marinate tofu 2-3 hours, or overnight in the fridge.
- Remove tofu from marinade.
- Bake at 350 degrees for 20 minutes or until done.
- Serve over brown rice with some leafy greens on the side.
- Category: Tofu
- Cuisine: Asian