Baked Tofu

Taken from fatfree.com

YIELDS: 2 tokwa

COMMENT:
Top tokwa's were semi hard on the outside unlike the ones soaked in the marinade. The flavor seeped into the tokwa. Tasted vinigary (due to the rice vinegar i added instead of balsamic) and gingery. Reminds me of the Cabbage I made May 21, 2006



CHANGES:
estimated amount of fresh garlic (3 cloves) and ginger

EQUIPMENT:
7x3 loaf pan

PROCEDURE:
1. Cut tokwa
2. Mixed the sauce, pour into the tokwa in pan. The garlic and ginger remained on top. I didn't stir. Tokwa wasn't fully submerged
3. Marinate , chilled 1 hr 15 min (approx). Before baking, i stir so that the top unsoaked tokwa will go to the bottom and soak some of the mixture. Those soaked with the marinade where brown
4. Bake 350º mid rack 30min

RECIPE:

Yummy soy sauce marinade(adapted from a tofu box recipe):
6 Tbs soy sauce
2 tsp honey
2 tsp balsamic vinegar (important that its balsamic - no substitute!)
1 1/2 Tbs grated fresh ginger (yes really this much)
1 tsp minced garlic

1. Slice tofu into about half inch slices. Place on nonstick baking tray
so they are pretty crowded.
2. Then pour over them the yummy soy sauce marinade. No need to pre-marinate. Bake for about 1/2 hour at 400 degrees F.
3. Its crunchy on the outside and soft on the inside and delicious.