Easy Marinated Tofu

 
 This recipe will convince you that tofu can be a delicious and flavorful source of protein. It comes together quite quickly and will keep well in the fridge if you have any leftovers. It's great when served as a component of a rice or grain bowl alongside roasted vegetables, cilantro and hot sauce. 

This recipe will convince you that tofu can be a delicious and flavorful source of protein. It comes together quite quickly and will keep well in the fridge if you have any leftovers. It's great when served as a component of a rice or grain bowl alongside roasted vegetables, cilantro and hot sauce. 

| Yield: 4 servings | Time: 1 hour |

 
 

 
 

Ingredients

1 14-ounce package extra firm tofu

⅓  cup soy sauce

¼ cup maple syrup

¼ cup balsamic vinegar

2 cloves garlic, minced

1 inch piece of ginger, minced

2 tablespoons olive oil

Preparation

Preheat oven to 400F. Open and drain tofu. On a cutting board cut tofu in half lengthwise and wrap in a triple layer of paper towels or a clean dishcloth. Place a few heavy cookbooks or other study objects on top of wrapped tofu. Leave the tofu to press, which helps to extract any extra water and provides a better final texture, while you prepare the marinate, or at least 15 minutes.

Meanwhile, whisk together the soy sauce, maple syrup, balsamic, garlic and ginger in a small mixing bowl until combined. When tofu is finished being pressed, unwrap and cut each piece into ½ each squares. In a large saucepan heat up olive oil over medium heat until warm then add tofu. Do not stir for the first 3-5 minutes, this will allow for the tofu to develop a crust and it will release from the pan more easily. Continue to cook for 10-12 minutes stirring every couple of minutes until tofu is golden on most sides.

Place cooked tofu in a 8x8 baking pan. Pour marinade over the top of the tofu and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for an additional 15 minutes. By this time the marinade should be soaked into the tofu and thicken around the edges. Serve with rice and veggies, or simply top with sautéed sweet and green onions.

 
 

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