baked marinated tofu

This is a great addition to a vegetarian lunch; it makes a great sandwich with vinaigrette, lettuce, and tomatoes. It works in a bento style lunch as well (as seen above) thick sliced on a bed of vegetable fried rice with baked sweet potato rounds. Hot or cold this is filling and delicious.

My recipe has been an experimental process based on various versions from local markets. I can’t stand paying an arm and a leg for a healthy alternative which can so easily be done at home.

Ingredients:

1 or more blocks of extra firm Tofu.

cheese cloth or unbleached paper towel

1 tablespoon of light soy sauce

1 teaspoon of dark soy sauce (you can double up on the light if you do not have dark soy sauce)

2 cloves of minced garlic

small handful of minced onion

1 tablespoon of rice wine vinegar (or lemon juice and 2 tsp of sugar)

1 tablespoon good ketchup

1/3 cup water

Directions:

1. Drain and wrap tofu in cheese cloth or wrap in paper towels between some plates (for weight).

2. Set aside for about an hour.

3. Add all other ingredients to a gallon ziploc or other container and place tofu gently into container.

4. Make sure block(s) are well coated with marinade.

5. Place marinating tofu in fridge and proceed with your day (leave it in the fridge for at least 2-3 hours),

6. Turn tofu in marinade a few times if you remember.

7. Heat stove to 350 degrees and place tofu and sauce  in a lightly oiled and foiled baking pan (at least 2″ deep).

8. Place tofu in oven and bake for 30 minutes or until nice and brown. Remember to  turn the tofu in sauce to get a nice glaze.

9. Enjoy, and remember to experiment with whatever you can think of for a marinade.

The bento style lunch box reminds me of some amazing drawings my friend used to draw called KRUNK. Perhaps we will get lucky and he will read this and send me one from the archive to post.

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