Sunday, May 16, 2010

Baked Tofu with Lemon Rosemary marinade

This is another one of my Angelica Kitchen favorites. This recipe will turn any "tofu hater" into a tofu lover - just ask my brother-in-law Deke! My kids love this and will ask for seconds!

1 pound firm tofu
3 Tablespoons lemon juice
1 Tablespoon Balsamic vinegar
2 Tablespoons Tamari
1 teaspoon fresh minced rosemary
1 pinch white pepper
1.5 Tablespoons olive oil

  1. Preheat oven 350 degrees.
  2. Drain tofu. Place on cutting board, surround with kitchen towels, put another cutting board on top, with a loaded kettle on it, and let sit for 20 minutes to drain out excess water. This is crucial in my opinion to getting the tofu totally drained and ready to be made yummy!
  3. Once drained, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish. IF GRILLING!!! - slice a bit thinner and marinate for longer.
  4. In a large measuring cup, whisk together remaining ingredients for the marinade.
  5. Pour marinade over tofu. Let soak for as long as you want - or not at all.

  1. Gently turn tofu once.
  2. Bake , turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
Serve as a main dish with a side salad or make into sandwiches.


Anonymous said...

This tofu recipe is one of our family favorites, too! I press the tofu as long as possible because I like it best when it comes out really firm with crispy edges.

Sophie said...

WOW (impressed look). Your tofu dish looks so yummy.

Here I bought a sauce pack for Sauce for Mapo Tofu so as to skip all the seasonings! and i will try this friday after work.