Ginger-Baked Tofu

Posted by on Jul 13, 2010 | Comments Off on Ginger-Baked Tofu

1 pound extra firm tofu
2 TBSP lemon juice
2 TBSP mirin (japanese rice wine)
2 TBSP tamari/soy sauce
2 TBSP coconut oil
1 tsp sesame oil
1 TBSP pure maple syrup (or 6 drops liquid stevia)
1 TBSP peeled minced ginger (can buy this minced in jar if preferred)
2 garlic cloves, minced
1 tsp dried thyme

  • Press tofu for 30 mins with weighted plate & drain.
  • In the mean time, whisk the lemon juice, mirin, soy sauce, coconut oil, sesame oil & maple syrup (or stevia) together in a bowl.
  • Mix in the ginger, garlic & thyme.
  • Cut the tofu into triangles, place in baking dish in a single layer.
  • Pour marinade over the top, & marinate for at least 30 mins & up to overnight (see details below).
  • When ready to cook, preheat oven to 375.
  • Bake tofu in its marinade, uncovered, anywhere from 40 – 60 mins.
  • It’s done when the tofu is golden brown & the marinade is absorbed.

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SIDE NOTES:

~ From “The Voluptuous Vegan”

~ I don’t care if you’re Frank Perdue – you’re going to really like tofu if you try this. (Though please make note that tofu should be consumed only rarely, if at all – see important note at the bottom of this page.)

 For those avoiding certain foods, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, use a gluten free tamari, and Eden brand mirin (which is both gluten & sugar free).  If avoiding sugar, use stevia instead of maple syrup.

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For those who are unsure of how to handle tofu, here are some detailed instructions & photos I hope will help….
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First – Press tofu for 30 mins with weighted plate.

Throughout the 30 mins, remove weight a few times, and get rid of the water accumulating on the plate (by tilting over sink while you hold the tofu firmly in place by pressing the 2 plates together).
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Then, stand tofu on its side, and cut into 4, equally thin rectangles as shown:

(Your best bet for getting the slices equal in thickness is to cut it down the middle first, then into quarters)
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Next, place the tofu flat again (slices on top of each other) & make 2 diagonal cuts (like an X) to yield 16 triangles.


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Then, arrange the triangles into a pyrex baking dish in a single layer, fitting the pieces together like a mosaic (may need more than 1 dish), and pour marinade over the top. Cover, and marinate for at least 30 mins (I always prepare it the night before & let it sit, covered, in the fridge overnight).


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Personally, we don’t eat too much tofu anymore, as many studies have shown that fermented soy (tempeh, miso, soy sauce & natto), is the safest & healthiest type of soy to consume. Click HERE for more info on soy.

Of course, unless we’re talking about something like severe food allergies, or heroin injections, almost anything you enjoy, on occasion, is fine, including this delicious tofu dish =)

A good way to look at it…. If you’ve never eaten tofu before, don’t feel the need to get it into your diet somehow with the reasoning that it’s such an amazing health food (it’s not).  If you happen to already love it, just try to phase it out a bit – eat it less frequently, & enjoy some delicious tempeh dishes more often!


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