It’s amazing how some of the most simple recipes can be the most tasty. This is one such recipe. It includes no more than 5 ingredients, includes very little hands on time, but the results are amazingly addictive fingers of tofu. This is also a very versatile recipe – it can be served as an appetizer, tossed cubed into salads, in place of croutons, served as a side instead of fries, or eaten as a tofu steak. Any which way you eat it, you will agree that it is delicious.
I have used a combination of ingredients that work for me, feel free to modify Ingredients as per taste.
1 block(14 oz) Extra firm Tofu
3 tbsp soy sauce
1 tsp sesame oil
1 tsp red pepper flakes
1 tbsp minced ginger
Drain the tofu and blot out the water between paper towels, to get as much of the moisture out. You can even weigh it down gently with a pan or a few cans. Meanwhile in a bowl, whisk together the soy sauce, sesame oil, red pepper flakes and the minced ginger. Salt is not required as the soy salt is pretty salty in itself.
Get the pressed tofu and slice horizontally to make two slabs. Slice each slab into thirds to make the tofu fingers. Blot out the inside part of the tofu to remove as much water as possible. Place the tofu fingers in the marinade and cover the bowl with plastic wrap. Refrigerate for up to 4 hours or overnight.
When ready to bake the tofu fingers, preheat the oven for 350 degrees. Line a baking sheet with foil and spray it with non stick cooking spray. Coat the tofu again in the marinade and place in the baking sheet. Bake for about 45 minutes, or until the tofu is golden brown and crusted. If you have left over marinade, turn over the tofu pieces, half way through the baking time and brush with the marinade.
The lower oven temperature, ensures the insides of the tofu is also cooked and the marinade has permeated every part of the tofu. The sesame oil ensures an even browning and makes the marinade stick to the tofu.
Verdict: I snacked on one tofu finger while the photos were being taken and the others followed suite. 🙂 I was on SBD Phase 1 at the time I made this recipe, and this was something that gave me the confidence that I can hold through phase 1, eating well and eating tasty food.Pin It