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Recipes

Stories

Marinated Tofu

Posted By :

Brynie Greisman

October 15, 2012

Difficulty Level: Easy
Preparation Time: 10 minutes

Cooking Time: 30 min- 1 hour
Servings: 4-6 served over salad

Readers Requests:
Rita F. and T.W. from Israel wrote: We’d love to see recipes for appetizers and main courses that would entice our families to eat healthier meals.

Brynie Responds:
Tofu is one of those wonder foods that assumes the taste of the other ingredients in the pot. Following is a very versatile recipe. The cubed tofu can be mixed into a salad or can top a rice dish for a light, healthful supper packed with protein and vitamins. If baked longer, it becomes hard and crispy and can be noshed as is, or used as croutons to top a salad. Thanks Chava E.

Ingredients

1 pkg tofu (any kind) approx. 450 grams/ up to 1 lb (the pkg I used had just 337 grams)

2 Tbsp soy sauce (tamari)

1 tsp canola oil

1 tsp sesame oil, optional

1 tsp garlic powder

1 tsp onion powder

3 or more Tbsp sesame seeds

additional oil

Directions

Cut tofu into cubes. Mix together with soy sauce and leave a few minutes to allow tofu to absorb the flavor. Add rest of ingredients and mix together. Pour into a small baking pan and drizzle with additional oil — not too much (we want to keep the fat down!). Bake at 350°F (180°C) for 30 minutes for a soft texture, 45 for a medium texture, and an hour or more for crispy, crunchy cubes. Mix every few minutes to ensure even exposure to the oven’s heat.

Note: This tastes best eaten fresh. If refrigerated overnight, the texture becomes a little rubbery.

Tip: You can try to sneak a piece of tofu into your cholent. Put it in a small cooking bag, pierce the bag with a knife or fork all over and put in the cholent. Voilà! You will have cholent-flavored tofu.

Tip: To make this dish more piquant, add some freshly ground ginger and a bit of cayenne pepper.\

This recipe originally appeared in Mishpacha Magazine.

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