Broiled tofu

Taken from fatfree.com

YIELDS: 1 tokwa

COMMENT: Tasted much better than Baked Tofu Not gingery and not overly salty/vinegary. All sauce was absorbed by the tokwa. Texture like chestnuts

CHANGES:
2 T soy for 3 T
1 t apple cider vinegar instead of balsamic
1 t kethcup instead of 2t
add few pinch of garlic pwder
2 t muscovado sugar ---> coz too salty when i tasted it

EQUIPMENT:

7x3 loaf pan -- >Tokwa just enough to cover the bottom pan and sumberged in the marinade
Mid rack 350º 40min then turned off heat, remove from oven after 1 hr (starting from the bake time)

PROCEDURE:
1. Mix marinade in loaf pan. Place cut tokwa in single layer.
2. Let it sit while i do other recipe
3. Bake 350º ---> some tokwa got really dark brown, i guess it was from the soy sauce. They were not burnt.

RECIPE:

1 block (12 oz.) extra-firm or firm Chinese tofu (in water)
Prepared Hoisin sauce or Marinade

MARINADE

3 Tbs. balsamic vinegar
3 Tbs. soy sauce
2 tsp. catsup

1. To press the tofu, sandwich the tofu between two plates. Weigh the top
plate with a heavy book, and press for 30 minutes. Remove the weight and
top plate, and empty the water from the bottom plate. The tofu is now
ready
2. Preheat the broiler. Slice the pressed tofu into thirds lengthwise.
Place the tofu on a lightly oiled baking sheet and spread the tofu with the
marinade.
3. Broil the tofu 3 to 4 inches from the heat for 5 to 7 minutes on each
side, until browned and crisp on the edges. Serve it straight from the oven
or make a tofu sandwich on toasted multigrain bread topped with your
favorite condiments. Makes 2 servings.