This is such a useful, tried-and-true recipe that we’re reprinting it unrevised from Moosewood Restaurant Favorites. When these tasty little nuggets are around, people can’t resist coming back again and again to help themselves to a salty, savory protein fix—and we’re talking both at the restaurant and at home—so we’re confident saying that it’s a great snack. We put seasoned tofu on stir-fries, salads, stews, pasta, sandwiches … everything!
We make it both in the oven and on the stovetop; each method is useful and produces different results. At the restaurant, we usually bake tofu because we make a lot of it and we like the chewy skin it gets in the convection oven. That can also be achieved in a regular oven. But if it’s hot outside, or you don’t want to turn the oven on, try the faster pan-fried method.
You can serve seasoned tofu hot, cold, or at room temperature. The basic marinade is fine alone, but one or two additional options are great, too. We’re fond of adding chili paste and fresh grated ginger to baked tofu. Young folks love a ketchup version (big surprise!). The tofu can be made soft, moist, chewy, or crisp, depending on the heat, timing, and which marinade you choose.
Serves 4
Prep time: 10 minutes
Baking time: 30 to 60 minutes
Stovetop time: 10 to 15 minutes
1 (14- to 16-ounce) block firm tofu, pressed or not
1 tablespoon vegetable oil, plus more for the pan
1 tablespoon dark sesame oil
3 tablespoons soy sauce
¼ cup oil, for frying (optional)
1 tablespoon peeled and grated fresh ginger
2 teaspoons Chinese chili paste or Tabasco
2 tablespoons ketchup
2 tablespoons fresh lemon juice
1 tablespoon white or apple cider vinegar
1 to 2 tablespoons minced chipotles in adobo sauce (omit the sesame oil and increase the vegetable oil to 2 tablespoons)
Baked Tofu: Preheat a conventional oven to 400°F, convection to 375°F. Lightly oil a baking pan large enough to hold the tofu in a single layer; 9 inch square, 7 x 9-inch, 9 x 11-inch, and 9 x 13-inch pans all work well.
Cut the tofu into cubes, triangles, or strips. In the baking pan, stir together the marinade ingredients. Put the tofu pieces in the baking pan and gently turn to thoroughly coat with the marinade. Bake, uncovered, until firm, browned, and chewy. To expose all sides to the hot air, turn gently every 10 to 15 minutes. It will take 30 to 60 minutes, depending on the size of the tofu pieces and how browned and chewy you like it.
Pan-Fried Tofu: Cut the tofu into small cubes, about ¾ inch. Mix together the marinade. Use a 10-inch or larger skillet or other heavy-bottomed pan.
For crisp tofu nuggets, heat oil on medium-high heat. Add the tofu cubes and cook for 6 to 7 minutes, stirring every minute or so. Add sesame oil and soy sauce and any other marinade ingredients (except more oil) and stir well. Cook, stirring frequently, for a couple of minutes.
To make softer tofu cubes, marinate the tofu cubes for 5 minutes or longer. Warm about 2 tablespoons of oil in the skillet on medium-high heat. When the oil is warm, add the tofu and marinade and cook, stirring often, for 10 to 15 minutes, until the tofu is firm and browned. Depending on your skillet, you may need to lower the heat after a couple of minutes.
NOTE: Unless you are using a nonstick skillet and lower heat, we don’t recommend adding grated ginger or ketchup to pan-fried tofu until the last couple of minutes because it may scorch.
Just a sample of dishes that Simple Seasoned Tofu would nicely accompany: Nori Rolls with Kale and Egg, Scallion Crepes with Chinese Greens, Sugar Snap Peas with Coconut and Lime, Mediterranean Potato Salad, Asian Filo Rolls, Basmati Rice Pilaf.