I’ve already told you guys about how much I hated tofu as a child. As much as I don’t enjoy saying it (my husband can attest to this), I was wrong! Tofu is one of the most scrumptious things in the universe, as long as you drain it well and cover it in delicious flavors. I’ll be honest though, I’ve come to even enjoy eating it plain.
You can definitely use extra firm tofu for this, but firm will work just as fine. Don’t get the stuff in the aseptic package, you want the water filled stuff you have to drain. Don’t forget to save that water to whip into meringues! Black vinegar is the only hard to find ingredient in this recipe, but you can substitute a good balsamic vinegar if you don’t have a well stocked asian store nearby. It won’t have the same flavor profile, so definitely search for black vinegar!
• 16 ounces firm tofu, drained and pressed
• 2 tbsp canola oil
• 2 tbsp maple syrup
• 1 tbsp hoisin sauce (sub ketchup)
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
1. Drain tofu and slice into four equal slabs widthwise. Wrap in a lint free towel and press with a heavy pan for at least 30 minutes.
2. Preheat oven to 350° F. Mix together marinade ingredients and pour over tofu in a greased pan.
3. Bake for 1 hour, flipping halfway through.