I’m certainly learning a lot about tofu so far this month. I had no idea that it had to be pressed before you cook with it—I thought you just cut open the package, fish a chunk out of the milky water, slap it onto the cutting board and create your tofu masterpiece. The recipe I made tonight for dinner was super simple, but pressing the tofu did add a little time to the prep. But, I took the tofu out of the refrigerator a couple of hours early and then proceeded to place it between a couple of layers of paper towels.
I let it sit and drain until I was ready to start prep and it worked out perfectly. I really enjoyed the flavor of the tofu baked in the orange juice-based marinade, spiced up perfectly with a little red pepper. While it was baking everyone in the house wondered what smelled so wonderful. Although, when it came to my picky 10 year-old actually trying a slice – big no way! But, it was progress. Showing interest is a big step in this household. I threw some fresh asparagus dashed with a bit of olive oil and sesame seeds in a foil packet and grilled slightly. This turned out to be the perfect, healthy combo dinner. I think I might actually be digging this tofu thing. Thanks, Heidi!
- 1 pound firm tofu (drained and (pressed)
- ¾ cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- ¼ teaspoon red chili flakes
- Drain the tofu and cut into even slices, about 1" thick. Press the tofu to get out as much moisture as possible. It's really important to get as much water out of the tofu as you can. Let sit for at least 10 minutes, longer if possible.
- While the tofu is pressing, combine the other ingredients in a bowl. Line a large baking dish with aluminum foil (for easier cleanup). Place the tofu slices in a single layer in the dish, and then pour marinade evenly over the tofu.
- Bake uncovered at 450°F for about 45 minutes, or until the marinade is nearly evaporated. (If you need to bake something else at a lower temperature at the same time, baking the tofu at 350°F will work fine, too.)