I often try to make different versions of my favorite restaurant dishes. Since Josie’s graciously shared their great vegetarian recipe for Seared Asian Tofu with Creative Delites, I got inspired to try this tasty, tasty dish for dinner tonight. I made a few minor tweaks to Chef Louis Lanza’s version. Instead of searing the tofu in a skillet, I baked the tofu in the oven. Baking give the tofu a crispy coating. I also drizzled the baked tofu with honey to give it a sweet flavor contrast. See below for my recipe or try Josie’s recipe— both are nutritious, delicious and easy to make at home.
BAKED ASIAN TOFU
Makes 2 servings
Preparation Time: 1 hour
(Note: changes below in bold)
1 package, 14 ounces extra firm tofu, drained and dried
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Thai chili-garlic paste
1 tablespoon sesame oil
1 teaspoon grated ginger
freshly ground black pepper
1 teaspoon olive oil (olive oil flavored cooking spray)
1 teaspoon honey
Preheat the oven to 450 degrees. Place the entire package of tofu in a colander, drain the excess liquid. Then wrap the tofu in a towel (paper towels) to remove any excess moisture. Carefully slice the tofu into quarter-inch pieces. Line a large baking sheet with foil, and coat with olive oil or olive oil flavored cooking spray. Spread out the tofu on the baking sheet and season with black pepper. In a mixing bowl, whisk together the soy sauce, rice wine vinegar, Thai paste, sesame oil, ginger, and black pepper. Pour over the tofu. Feel free to use your hands to turn and coat each piece. Bake the tofu for about 50 minutes at 450 degrees, turning the pieces over halfway through. Bake until light golden brown and crispy. Drizzle with honey, optional. Serve with Josie’s recipe for vegetable stir-fry.