Whimsy Baked Tofu Jettison

There is almost always some tofu in the (Chinese) fridge, but last week there was a surplus of supermarket proportions. Packages of soft, medium, firm tofu, silken, organic, reduced fat tofu, fresh, in a box, as a tube tofu. (All except the pre-marinated, ready-to-eat kinds – I don’t buy those. Those are for the tofu-clueless. And I’m Asian, dammit.) I am guessing they were all on sale at some point and stocked up mindlessly to this point of tofu-overload. To assuage this situation (and unclutter the fridge), I decided on a whim to make a tofu appetizer before dinner. Hence my Whimsy Baked Tofu Jettison. Essentially it is miso-marinated tofu baked to a crisp. I whipped this up quickly but if you have more time it’s definitely worth taking it to create a better product. Nevertheless, these turned out just fine. They were quite chewy, though I personally prefer them to be crispier. And maybe less salty. (And I already used reduced-sodium soy sauce!)

Tofu bake

Recipe follows…

Whimsy Baked Tofu Jettison
(serves 3-4 as an appy)

1T red miso
2T reduced sodium soy sauce
1T rice cooking wine
a bit of water
1 package of firm tofu, about 350g (I used medium-firm and it was OK. Though cut your slabs thicker this way.)

1. Drain tofu and soak it with paper towels to get the moisture out of it. (You might want to do this for 30 minutes or more if you have the time.)
2. Prepare miso marinade by mixing the first four ingredients in a bowl or large dish.
3. Cut tofu into small, rectangular slabs, about 1″x2″ in size and 1/4″ thick. (The thickness of the slabs is really up to you. Crispier if thinner.)
4. Marinate the tofu for at least 30 minutes. Make sure the whole piece of tofu is coated with the marinade. (If you are in a hurry like I was, you can skip this.)
5. Preheat oven to 400F. Put tofu slabs on parchment paper on a baking sheet and bake for 45-50 minutes, or until tofu is a dark, golden brown and crisp on the outside. Turn them over once or twice during this process to get an even cooking. Alternatively, it is probably faster if you fry it on a non-stick pan.
6. Enjoy hot or cold. Great as an appy or a snack. Try it with a dip like sambal or sweet chili.


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