Hello There, Solid Food.

I am recovering from the noro virus that’s been going around lately. Now that I’m back among The Chewing, I felt like some baked tofu. Because I’m tired (and lazy?) I just threw some random things into a bowl for a marinade, swirled it around a few times, and poured it over some sliced lite firm tofu. Results? Chew-riffic.

Nice mild flavor, if a bit salty. I think I baked them at 375 degrees for about 45 minutes, on a lightly-oiled glass casserole dish. I sliced half of the brick into 3 pieces, and the other half into 4 pieces. Thinner slices turned out chewier, a texture that I prefer.

A rough list of ingredients:

  • soy sauce
  • splash of seasoned rice vinegar
  • squirt of agave nectar
  • few drops of dark sesame oil
  • few dashes of garlic powder
  • pinch of crushed red pepper

Slice tofu, press, and marinate for about 1/2 hour. Bake at 375 degrees on a lightly oiled, foil-lined baking sheet or until brown and crisp on the edges, turning at least once.

The tofu was great by itself, but even better in a sushi roll (with shiitake mushroom, cucumber, and cilantro).

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