Peggy Lampman's Wednesday dinnerFeed: Asian baked tofu with colorful vegetables
In the second and final step of the program, I use the same preparation but bake the tofu instead of frying it. After having just finished the fried tofu, I note slightly less enthusiasm in my subject's eye with this baked version. I then remind them of the caloric savings in baking as opposed to frying, and the dish is gobbled down in minutes. This two-step program works like a charm; I have yet to meet a subject that did not, eventually, see the silky white light.
Protein-rich and cholesterol-free, tofu comes in a variety of textures: Soft, firm, and extra-firm. The water-packed tofu tends to be more firm. Silken tofu is best for puddings, dips and some desserts since it's smoother and less grainy. Soft tofu is usually too soft for stir-fries and firm tofu may be too grainy for some desserts and dips, etc. In this recipe firm or soft tofu works fine, it just depends if you want the creamier, more delicate texture of soft tofu, or the meatier texture of firm tofu--I prefer the soft.I enjoy serving these baked tofu squares on a bed of stir-fried julienned Asian vegetables such as bok choy, shitake mushrooms, cilantro, carrots or colorful bell peppers. I use leftover tofu marinade to season the stir-fry. Pre-packs of Asian stir-fry vegetables are available in the produce sections of most groceries and markets, as well. The tofu may also be cubed and served as an appetizer with an Asian dipping sauce.
Yield: 3 servings Cost: apx. $5.50 Active Time: 10 minutes Drain, Marinate and Bake Time: 1 1/2-2 1/2 hours
Ingredients
12-14 ounces tofu; soft, medium or firm 2 tablespoons dark sesame oil 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 teaspoon grated fresh gingerroot 1/2 teaspoon-1 tablespoon hot chili paste with garlic* 1 teaspoon sesame seeds, white, black or a combination
*This condiment is wonderful but if you are encouraging small children to eat tofu, even 1/2 teaspoon may be too spicy. You will find chili paste in the Asian aisles of most groceries and several varieties at Asian groceries in town.
Directions
1. Cut tofu into 1-inch slices and drain, weighted down on paper towels, 30 minutes to 1 hour. Moisture content varies greatly so you may need to change the paper towels when they become wet. 2. In a dish large enough to accommodate the tofu squares, whisk together the sesame oil, soy sauce, rice wine vinegar, ginger and 1/2 teaspoon chili paste. Taste and add more chili paste as desired. Place pieces of tofu in the marinade and let rest, at room temperature one hour, turning once. 3. Preheat oven to 400Ëš. 4. Line a baking sheet with foil, lightly oiled or sprayed with cooking oil spray. Place pieces of tofu on baking sheet; 5. Bake tofu on center rack of oven 15 minutes. Remove from oven and turn tofu squares over. Divide and sprinkle top of each piece with sesame seeds and return to the oven for an additional 15 minutes, or until tofu is golden brown.
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Comments
Chrysta Cherrie
Fri, Oct 23, 2009 : 3:06 p.m.
Peggy, another way to add variety to tofu, my prefered method, is by freezing it first (more info in this blog post I found). The result is a chewier tofu (a consistency more like TVP, or chicken if memory serves) that ultimately takes on more flavor in the marinade and more color on the stove or in the oven. I remove the tofu from the container and press out as much liquid as possible before slicing it into (what is best described as) filets and placing them in a freezer-safe bag. Freeze overnight and let thaw in the fridge or on the counter before draining, slicing, marinating and cooking. I accumulate a lot of recipes but follow through on few; instead I tend to stir-fry the tofu, add whatever greens I have on hand (kale is my #1) and serve with whatever beans/grains I also have around (can't go wrong with lentils).
Peggy Lampman
Thu, Oct 22, 2009 : 6:14 a.m.
Wolverine: I think those soy vay condiments are marvelous--I love the wasabiyaki one in particular. They are real time savers and both would be wonderful in this recipe subbed for the marinade ingredients. I would still add that chili sauce for a kick. Though the bottled soy vays are the best bottled Asian condiments around, they don't deliver the punch. It sounds like you are handling your newly developed allergies with "great taste". Thanks very much, Wolverine, for your suggestions and I wish you the best of health! Peggy
Wolverine3660
Wed, Oct 21, 2009 : 11:49 p.m.
Peggy- a loto ftimes, I buy firm tofu,and cut it into cubes. Then I marinade them in Soy-Vey Teriyaki or their Wasabi Teriyaki sauce for a few hours. Then I either fry them on a pan, or bake them,and then add them to rice and veggies, or Chinese style fried rice. Other times, I drain teh tofu,and fry or bake them without marinading,and then use the tofu cubes as a meat substitute in Indian curries, or I add them to rice-n-bean dishes, or to bean soups. I am a recovering cance rpatient,and post chemo, i seem to have developed a bunch of food allergies, especially by beef and pork products, so, I have to use tofu or tempeh as substitutes.
Peggy Lampman
Wed, Oct 21, 2009 : 5:37 p.m.
Wolverine and Chrysta: Let me know you're favorite ways to eat tofu! Peggy
Chrysta Cherrie
Wed, Oct 21, 2009 : 5:11 p.m.
I agree with Wolverine; anyone who claims to hate tofu has just never had it prepared right. This recipe is a great entry point for tofu skeptics but looks great to a true-blue tofu-ddie like me, too.
Kevin Sharp
Wed, Oct 21, 2009 : 1:05 p.m.
They say we "eat with our eyes" too. If so, this dish is visually scrumptious!
Laura Bien
Wed, Oct 21, 2009 : 10:11 a.m.
That looks scrumptious. Not a tofu fan per se but I'd love to have the pictured tofu & veggies for lunch!
Peggy Lampman
Wed, Oct 21, 2009 : 10:09 a.m.
It's great! I love talking tofu--almost gets politically charged! When you fry tofu, or even bake it till golden brown, it is creamy on the inside with a crisp texture of the outside. I am a "soft" tofu kind of a gal, and that creaminess may come from using soft tofu. Just make sure to get all the moisture out, esp. with soft tofu. I'm with wolverine! When prepared properly, it's heaven! If you have a bad tofu experience (and I've had one with a tofu cheesecake), try it again! Let me know! Give Tofu a Chance--Go Tofu!
Jessica Webster
Wed, Oct 21, 2009 : 9:14 a.m.
What a coincidence, Peggy! I cooked with tofu for the first time this weekend. I'm working on a Thai style soup recipe and tried replacing the chicken with tofu. It was surprisingly delicious!
Wolverine3660
Wed, Oct 21, 2009 : 8:14 a.m.
Most people who loathe or hate tofu do so, because they havent eaten tofu that has been prepared well. Recipies like this one for baked or fried tofu can go a long way to convert tofu haters.
Mary Bilyeu
Wed, Oct 21, 2009 : 7:43 a.m.
Peggy, I am not just a tofu hater, but a loather; I've tried everything, and it's just not food! But if the recipe comes from you, I have to admit my curiosity is piqued; if anyone can make me love that stuff, I think you're the chosen one....
Jennifer Shikes Haines
Wed, Oct 21, 2009 : 7:27 a.m.
The tofu looks fabulous this way. I love tofu anyway, but I really haven't mastered the crispy/creamy thing - I'm looking forward to trying this.
vicki
Wed, Oct 21, 2009 : 4:20 a.m.
Maybe I will be one of those "haters" of Tofu you convert to a Tofu lover. I will let you know!