Let me begin by saying that I really like tofu. Sure, it doesn’t taste like much and the texture can be a major hurdle for some people to get past, but the key to delicious and well textured tofu is all in the preparation. My favorite way to prepare tofu is to marinate it and bake it. You can season Tofu anyway you like. If you are going for a Tex-Mex dish try Cumin, red pepper flakes, cilantro and olive oil. For Asian dishes try red or green curry paste mixed with lite coconut milk or sesame or olive oil. Tonight I made a cold soba noodle dish with cucumbers, snap peas, sesame oil, lemon, dill and a bit of garlic. I love soba noodles because they are made with wheat, barley and buckwheat flour. And they have 3 grams of fiber and 8 grams of protein per serving. I topped the noodles with tofu that was crisp on the outside and chewy on the inside. This tofu was in no way mushy or soft. Below is how I made the baked tofu.
- 1 block extra firm tofu, cut into 1/2 inch strips
- 1 tsp. dill (2 tsp. if using fresh dill)
- 1/2 tsp. sea salt
- dash red pepper flakes
- 2 Tbs. olive oil
- juice and zest of 1 lemon
Marinate Tofu strips for 30 minutes to 24 hours. Bake 10 minutes on each side in a 375 degree oven.