I can’t believe this is my first recipe with tofu. What kind of vegan am I? Don’t we eat tofu like, 3 times a day? The thing is, I really don’t eat tofu that often. I absolutely love it, so I don’t know why I don’t eat it more. Actually, I find it kind of annoying that you have to drain the water, squeeze it out, and marinate it to get it to taste like anything. Also, it’s usually mushy, which I don’t mind but I know a lot of people don’t like. But this recipe uses super firm tofu and bakes it at a high temperature, which makes it chewy and meaty. I served it on Meatless Monday this week and Josh even liked it. Although he still likes tempeh better. Can’t win them all!
This recipe is surprisingly easy to make and is great for those who don’t cook with tofu much. It’s inspired by a recipe I found online that I changed up a bit. I loved how it was so easy; you just throw everything onto one baking sheet and catch up on Breaking Bad while the flavors blend together and your kitchen smells amazing. No marinating, no stir frying, and even the sauce is really simple. Since I was being lazy I used powdered ginger and garlic. Fresh will taste better, but then you’ll have the simmer the sauce to cook them up and I was worried the garlic might burn in the oven. Plus then you’d have the clean another pan. You can try it though!
I used Trader Joe’s extra firm high protein tofu. I find it to have a very low water content, making easy to squeeze out the minimal water, but it’s also really chewy and firm. It’s really filling and feels pretty meaty. I served it over Trader Joe’s rice noodles in the refrigerated section, it was my first time buying them, I shall be buying them again!