Lon is not a big fan of tofu but likes the texture of the tofu at City Bakery. He’s not sure, but thinks it might be baked and then seared. I haven’t tried it yet and decided to try baking some tofu to see if Lon likes it. We both really liked the result.
First, make sure you use a good tofu. There is a huge difference between fresh tofu and packaged tofu. I like buying fresh tofu from a store on the corner of Bowery and Grand. They sell three blocks per box, each about 3.5″x3.5″x1.5″.
Press the tofu between two plates and put something heavy on top. Let the tofu drain for an hour, while pouring the liquid out every 20 minutes. While the tofu is draining, you can make the marinade by whisking ingredients together. Place the tofu in the marinade and refrigerate for three hours, turning blocks of tofu over once. I baked it in a 400 degree F oven for 25-30 minutes (with some marinade coating the bottom of a pan) because I was also making a roasted pork tenderloin. I’ve read that it is better slow baked at a lower temperature. Optionally, you can sprinkle some toasted sesame seeds on top before serving.
Marinade:
- 3 tablespoons soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground ginger
- 1 shallot, minced
- 1 pinch white pepper
I served the Baked Sesame Tofu with white rice, Chinese broccoli, and a roasted pork tenderloin. The tenderloin was marinated overnight in the same marinade I used for the turkey legs. The dinner was a big success!
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