Pressed Baked Tofu
Makes 8 slices of tofu, serving 2-4 per recipe
All purpose baked tofu don’t come easier than this. Make a big batch and stored in a tightly covered container, baked pressed tofu can last up to 2 weeks. Homemade pressed tofu is essentially fast food you make yourself; flavorful and chewy, it enhances so many recipes when you need an extra hearty boost.
1 lb extra firm or firm tofu
3 tablespoons soy sauce
2 tablespoons canola or vegetable oil
1 tablespoon agave nectar or maple syrup
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1. Slice tofu in half, then slice each half again. One last time slice each piece in half; you should have 8 pieces of tofu of the same thickness. Layer a large cutting board with clean kitchen towels or paper towels and arrange tofu slices on top in a single layer. Top with another towel, then another cutting board and place a few heavy things on top to press (cans, books, cats). Press for 20 minute to up to an hour. Tofu may ooze a little water so you may want to prop this near the sink on a slight angle.
2. Preheat oven to 425 degrees. In a ceramic 9 x 13 pan combine the remaining ingredients. Place tofu into marinade in a single layer and flip a few times to coat each side. Bake for 20 minutes, remove from oven and flip each piece of tofu. Bake for an additional 20-25 minutes or until almost all of the marinade is absorbed and tofu slices are golden brown.
