SERVES: 2 AS A SALAD TOPPING
TIME: 1 HOUR 15 MINUTES, MOST OF THE TIME INACTIVE, INCLUDING PRESSING AND ROASTING
Zesty lemongrass tofu is great served warm or chilled, and it adds the perfect hearty element to Asian-inspired salads like Green Papaya Salad with Lemongrass Tofu (page 79).
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
2 tablespoons maple syrup
4 teaspoons tamari
1 heaping tablespoon finely chopped fresh or prepared lemongrass
1 clove garlic, minced
2 teaspoons peanut oil or olive oil
1 If using extra-firm tofu, press the tofu first (see Pressing Tofu: A History, page 9). Slice the tofu into thin ¼-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 × 9-inch ceramic or glass baking dish with cooking spray.
2 Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marinade and set aside while the oven is preheating, about 15 minutes. Occasionally stir around the tofu strips.
3 Bake the tofu for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marinade is absorbed. Serve warm or chilled. Store chilled and consume within 2 days for best flavor.