Tofu on its own is rather bland, but it’s that inherent absence of flavor that makes it so adaptable to different marinades and sauces. The longer the tofu marinates, the more flavorful it will become. At minimum, marinate the tofu overnight, but if possible, a full day or even two is ideal. That’s it! Now you’re ready to bake, grill, fry, and devour these three varieties of marinated tofu.
Yield: 4–6 servings
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 8 hours 50 minutes
1 (16-ounce) block extra-firm tofu
1 batch marinade (such as Orange Ginger Marinade, page 241; Teriyaki Sauce, page 240; or Barbecue Sauce, page 237)
1. Press the tofu.
2. Cut the tofu into 1/4to 1/2-inch-thick slices. Proceed with the recipe according to which sauce or marinade you chose.
To marinate and bake:
3. Using a toothpick, stab the tofu in several places to enable the marinade to seep more deeply into the tofu.
4. Place the tofu pieces in a casserole dish or tallrimmed pan and cover with your marinade of choice. Place in the refrigerator and marinate for at least 8 hours. (We like to let it sit overnight for a richer taste.)
5. Preheat the oven to 350 degrees F.
6. Once the tofu is marinated, pour out a portion of the marinade so that the tofu is only halfway submerged.
7. Bake for about 40 minutes, until the tofu turns a golden brown.
To bake tofu with thick sauces (such as teriyaki or barbecue):
3. Place the sliced tofu in a large casserole dish. Pour your sauce of choice over the tofu until all pieces are fully submerged. Let the tofu sit for at least 30 minutes.
4. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
5. Using a spatula, transfer the tofu to the prepared baking sheet. Brush extra sauce on each piece of tofu. Bake for 20 minutes.
6. Remove from the oven, flip each piece, brush with the sauce in the pan, and bake for another 20 minutes.
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