Lazy
Baked Tofu
1 pound tofu, firm
1/8 cup soy sauce
1/8 cup pineapple juice
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder
1 teaspoon brown sugar
1) freeze then thaw tofu. This changes the texture completely. I do this in the tub, and it takes two days in the freezer, two in the fridge, so I have to plan ahead. If not completely thawed, it's harder to slice.
2) wash and drain
tofu, slice into 8 thin pieces return block to tub and cover with
marinate (all other ingredients). Actually, the marinate will be
absorbed more evenly if I lay the slices flat in a dish, but the Lazy
Factor of using only the disposable tub is irresistible. So, I
prepare it after lunch, then before bed, turn it. Then I cook first
thing in the morning. If I forget to turn it, it will come out a
little uneven (pictured here) but still good.
3) A word on the marinate: This is where I'm having a lot of fun experimenting. I think anything would be good. I usually use my Miracle Marinate, since I put that in everything and always have it on hand. These ingredients are a simplified to scale version, a Teriyaki Tofu, although any kind of fruit juice would probably work as well. The Laziest version of this recipe would be to use something out of a bottle from the store. I'd bet any of the teriyaki sauces would be great. For Hoisin Tofu, I use Miracle Marinate plus 1/4 tsp 5 Spice Powder. For a Bar-B-Q Tofu, I use tomato sauce instead of fruit juice, plus 1 tablespoon vinegar.
4) Let marinate overnight, then drain marinate, which I save for soups and sauces. The more marinate removed from the tofu, the less cooking time needed and the easier the cleanup. I use two pancake-turners to lift the tofu block from the tub, and squeeze.
5) Bake on cookie sheet at 300 degrees for an hour and a half, turn, then turn off oven and let finish drying in warm oven. Actually, cooking time varies with how crisp I want the result, how thick the slices, how much marinate I drained, and what I'm doing when the oven timer goes off.
6) One of the keys to
laziness, in my book, is
versatility. It's good plain, hot or cold, in sandwiches or burritos,
with pasta and tomato sauce, and with an infinite number of my "rice
bowls" of veggies and sauce. Given a chance, it will absorb water
and get soggy, but I can add it to soups, stews or sauces just before
eating. It keeps about forever in the fridge, even longer in the
freezer. I like this so much I make 2 pounds at a time, usually twice
a week.
Per slice: 89 Calories; 5g Fat (46% calories from fat); 9g
Protein; 4g Carbohydrate; 0mg Cholesterol; 265mg Sodium
Tofu balls
1 tablespoon peanut butter
1 tablespoon Soy sauce
1/2 teaspoon Miracle
Marinate Mix
1/2 cup bread crumbs
1 pound tofu, firm
whip together first 3 ingredients, mix in bread crumbs and mash in the tofu. Form into balls, spray pan with cooking spray, bake 40 min @350 degrees, turning once. Makes 20.
Per ball: 50 Calories; 3g Fat (44% calories from fat); 4g Protein; 3g Carbohydrate; 0mg Cholesterol; 82mg Sodium
This is the way I used to do it, before I discovered the Lazy Baked Tofu method which allowed me to make larger quantities.
Take a 1 pound block of
firm tofu. Cut evenly in
half, then in quarters. Slice each quarter into 3. Put into baggies
and freeze. I never used to like tofu because I don't like that kind
of slimy texture. But tofu frozen and then thawed has a completely
different texture.
Thaw out a portion, drain, then marinate in Miracle Marinate for at least an hour. I find it best not to let it sit for more than 12 hours, and the longer it sits, the soggier the result.
Cut each slice in half and arrange on the outside of a dinner plate. Microwave for 2 minutes. Drain off liquid (I put this in soups or back in the Marinate bottle.) Microwave 2 more minutes. Turn slices over. Microwave 3-4 minutes more. Too long and they'll burn. And if I want to cut them up further, it'll be hard.
Eat hot or cold, in a sandwich, or as the meat part of my rice bowls.