We had friends over for dinner tonight and since one of our guests was a vegetarian, I decided to try to improve on that tofu recipe I had been working on for Lon. With just a few changes to the preparation and baking temperature (marinade staying the same), Lon loved the texture. Our guests seem to like it as well. It’s not the most attractive looking tofu but it does taste good. My improved recipe is below the picture (photo updated 9/15/15)…
Start with 1 Block (16-18oz) Tofu
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
Instructions
- Prepare as directed in the about.com method.
- Marinate overnight. Turning over once.
- Place tofu on a baking sheet covered with aluminum foil. Save marinade.
- Bake in a preheated 300 degree F oven for 30 minutes. Pour the remaining marinade over the tofu. Continue baking for another 30 minutes. Serve.
In case you’re curious about what else we had for dinner:
- Scallion Fried Rice
- String Beans in Sa Cha Sauce
- Chicken Curry Stew
- Baby Bok Choy
- Baked Tofu
- Chocolate Cake with Cognac Ganache Glaze
- Fruit Tart (Shayna brought it from Whole Foods. It was really good!)
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