SERVES: 2 AS A SALAD TOPPING
TIME: 1 HOUR 15 MINUTES, MOST OF THE TIME INACTIVE, INCLUDING PRESSING AND ROASTING
Baked tofu is bathed in a bright and gingery marinade inspired by sunny Caribbean ginger beer. Adding a shot of rum transforms this dish into Dark & Stormy Tofu!
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
¼ cup pure coconut water
2 tablespoons freshly squeezed lime juice
2 tablespoons tamari
1 tablespoon light molasses
1 heaping tablespoon grated fresh ginger
1 tablespoon olive oil
DARK & STORMY TOFU
Add 2 tablespoons spiced rum to the marinade.
1 If using extra-firm tofu, press the tofu first (see Pressing Tofu: A History, page 9). Slice the tofu into ½-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. Whisk together all of the ingredients except the tofu. Add the tofu strips and flip several times to coat with marinade.
2 Bake for 30 minutes, stirring occasionally, until the marinade has been mostly absorbed and the tofu is golden. Serve warm or chilled. Store chilled and use within 2 days for best flavor.
3 Alternatively, you may grill the tofu on an outdoor grill or in a cast-iron grill pan. Slice the tofu into ½-inch-thick slabs instead of strips. Oil the pan and grill the tofu in a single layer, basting occasionally with marinade and flipping once or twice until golden brown. Store as directed.
For true ginger beer goodness, replace the coconut water with extra-spicy real Jamaican ginger beer!