Freezing and thawing the tofu changes the texture, allows you to squeeze out more water, and makes the tofu almost instantly absorb a marinade. It also makes the tofu more delicate, so handle carefully.
Ingredients:
- 1 block extra firm tofu (12-16 ounces)
- 2 teaspoon onion powder
- 2 clove garlic
- 4 tablespoons soy sauce
- 3 tablespoons maple syrup
- 2 tablespoon canola oil + 2 tablespoons for the baking sheet
- 3 teaspoons liquid smoke
Slice tofu into quarter-inch thick strips. Place strips on a piece of waxed paper, with a piece of waxed paper between each layer. Freeze overnight or until completely frozen.
Thaw tofu in a microwave oven in 1 minute increments until just thawed. Place tofu strips on a couple of sheets of paper towel and press gently to remove liquid.
Preheat oven to 375oF. Make marinade by combining additional ingredients. Poor marinade in a glass 9 x 12” glass dish and spread marinade evenly over the dish. Place pressed tofu in the marinade until each piece has absorbed the marinade.
Place tofu slices on a slightly oiled baking sheet. Bake 15 minutes or until tofu is crispy.
Makes 12-16 strips.
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