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When I asked my neighbor, a trusted cook and friend, if she ever baked tofu, she scrunched her nose, recoiling—her expression revealed not only had she never baked tofu, but also that she had no interest in baking tofu.
Understood. With so many other sources of protein and calcium out there, tofu for non-vegetarians is a hard sell, seemingly high-maintenance—it requires pressing to release moisture and delicate handling to prevent crumbling and sticking—only to offer a bland product in return.
But if tofu’s demanding nature is a deterrent, the health benefits of eating less meat are not, so when I saw a recipe in Moosewood Restaurant Simple Suppers for baked tofu, which the authors describe as “the most useful recipe in the book,” I had to make it immediately. The results surprised me: A simple preparation, which called for making a four-ingredient dressing, resulted in nicely textured and completely tasty tofu—crispy edges, custardy centers, sesame-soy flavor throughout.
Best of all, no pressing or deft touch required. Having made the recipe a few times now, I’ve made some observations:
- Cutting the block of tofu into 1-inch cubes (as opposed to larger slabs or triangles) allows them to quickly and effectively absorb the dressing.
- Whisking a little Sriracha into the dressing adds a nice kick.
- Lightly greasing the sheetpan before baking the tofu prevents any sticking.
- Adding kale and flaked coconut to the sheet pan (inspired by this favorite Food52 recipe) after 20 minutes of cooking makes this a full meal.
Caramelized tofu, crispy kale, a sheet-pan supper—this baked preparation, as the authors promised, has become a “reliable standby,” and I have no doubt it will, at the very least, pique my neighbor’s interest.
| 1 | tablespoon grapeseed oil (or other neutral oil) |
| 1 | tablespoon sesame oil |
| 3 | tablespoons soy sauce |
| 1 | tablespoon Sriracha |
| 16 | ounces firm tofu |
| 3 | tablespoons melted coconut oil |
| 8 | ounces lacinato kale or other, see notes above |
| 1 | cup unsweetened coconut flakes |
| Coconut rice for serving, see notes above |
| 1 | tablespoon grapeseed oil (or other neutral oil) |
| 1 | tablespoon sesame oil |
| 3 | tablespoons soy sauce |
| 1 | tablespoon Sriracha |
| 16 | ounces firm tofu |
| 3 | tablespoons melted coconut oil |
| 8 | ounces lacinato kale or other, see notes above |
| 1 | cup unsweetened coconut flakes |
| Coconut rice for serving, see notes above |
Alexandra Stafford is a writer, photographer, and occasional stationery designer based in upstate New York, where she is writing a cookbook. You can read more of her work on her blog.
Share your tips (and recipes!) for baked tofu in the comments below.
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Written by: Alexandra Stafford
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23 Comments
this is how i normally bake it: http://www.masalagirltravels.com/2016/04/28/ginger-soy-tofu-vegetable-fried-rice-and-ginger-garlic-green-veggies-soup-miso-salad/
I bake tofu in a marinade of ginger chutney (ginger, red chilli powder, tamarind paste and honey, salt), soy sauce and olive oil to make baked ginger tofu. And bake for about 10 minutes in the toaster oven at 350 degrees for a wholesome snack. It can be a great addition to any Asian salad too.
Yes, I make ginger chutney myself. But chutneys are a big part of my cooking,
I make a lot of different kind of chutneys, so tamarind is a staple in my pantry/fridge. I use it in my dals (red lentils, split pigeon peas) as a sour agent. Feel free to add a small portion to soups and stews too.
Another common chutney is dates and tamarind. Since you have so much tamarind paste, you can make a variation using only tamarind paste and honey or jaggery. Just boil tamarind paste, jaggery, water, salt, red chilli powder and cumin powder till the tamarind loses its raw smell and the chutney attains some thickness. This chutney will last for at least 5-6 weeks in the fridge. Add a few tsps to puffed rice or rice krispies along with diced red onions, tomatoes, chopped cilantro and salt for a healthy snack. My friends loved this chutney as a topping on vanilla ice cream too.
If you would like, I can send you a detail recipes too.
The Serious East recipe looks great. Easy, quick and a perfect way to use your tamarind paste. Would love to know how it turned out and how you exhausted your tamarind paste supply :-)
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