Baked Thai Tofu
Since we have two vegan friends, I am always on the look out for an interesting and tasty main course. I came across this excellent baked tofu recipe which I use quite often with non vegan friends as well. The key is to use extra firm tofu! I know every one says it can taste like chicken (LOL), but in this marinade it is very good. The last time I made it we used it in a stir fry, adding it near the end and then just warming it through before serving. The tofu can be baked ahead….
Thai Tofu for Stir-Fries, Pasta or Salad
The marinade below is sufficient for two packages of extra firm tofu.
Before doing anything you need to remove excess liquids from the two blocks as follows –
Wrap blocks in a clean cloth towel and place in a small dish. Put a large can or a brick on top to weight the tofu down for maximum liquid removal. This should take less than an hour.
Once that is done slice it horizontally and then cut into cubes of about one inch square. Place all of the cubes in a Pyrex dish along with the marinade below –
Thai Tofu Marinade:
• 1/2 cup fish sauce (or soy sauce) [I prefer the fish sauce]
• 1/2 cup rice wine (or sherry)
• 1/4 cup palm sugar (or brown sugar)
• Splash of rice vinegar
• Juice from 1/2 lime
• 1 small shallot (or half onion), finely minced
• 1 tbsp chili paste – Sambal Oleek can be found in the Oriental Foods section at the grocery store. Use less for less heat!
• 1 tbsp finely minced lemon grass (fresh or dried) [not important if you do not have].
Let marinate at least FOUR hours!
Heat oven to 250 F or 120 C depending on the accuracy of your oven temps. Place the marinated tofu in the oven for about ONE hour, turning after 30 minutes. It should turn brown and have the texture of tender chicken.
Serve it in freshly cooked pasta, along with some previously steamed vegetables and a little olive oil, salt and pepper.
It is also great in any salad or in a stir fry!!! Try it as an appetizer as well, in place of meatballs.