It’s probably really obvious by now, but I really love tofu. It’s inexpensive, healthy and can have any taste or texture you want to create. This Asian baked version of tofu is quick, simple, and versatile. It’s great in salads, sandwiches or all by itself. I make it regularly, so my kids love it too. Tofu is a family tradition, after all.
My love for tofu dates a lonnnng way back to my childhood. My parents have always been adventurous eaters, and my dad jumped on the tofu wagon sometime before I can even remember. I remember trekking to the natural foods store an hour away as a kid so that we could buy the ingredients for homemade tofu burgers. I was mystified by those burgers. They were so glorious and had no meat in them. It was mind boggling! My dad always served them topped with sprouts, tomatoes, avocados, and all kinds of other good things. I can still remember the smell of those little miracles cooking.
Now tofu is much more mainstream and easy to find in any grocery store. Even “normal” people like it now . . . not just the granolas like us who used to hang around natural food co-ops. I sure am glad my dad indoctrinated me with those crazy tofu burgers at such a young age. Thanks, Dad!
1 package of extra-firm tofu, cut into thin slices
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
½ Tbsp. agave
2 tsp. sriracha sauce
2 tsp. garlic powder
Salt to taste
Preheat the oven to 400 degrees. About 30 minutes before cooking, drain the tofu, wrap it in a kitchen towel and press it. You can do this by placing a plate on top of the tofu, and then a heavy item, like a stock pot, on top of the plate for about 10 minutes. This will help remove excess water from the tofu.
Mix all ingredients (except for the tofu) in a bowl. Dredge each piece of tofu in the sauce mixture and place on a baking sheet. Bake for 20 minutes, flip over, and bake for 15 more minutes.