Ingredients (use vegan versions):
- 1 lb. Nasoya firm tofu
- 1/4 cup unsweetened apple juice
- 2 tablespoon tamari
- 1 medium-sized garlic clove, minced or pressed
- 1/2 teaspoon grated fresh ginger
- approximately 1/4 cup sesame seeds
Directions:
First, press the tofu for 30 minutes. (If you are in a hurry,
you can skip this step. I've successfully made this recipe
using both pressed and unpressed tofu.) Drain. Carefully
slice the tofu thinly (about 1/4 inch thick), and cut slices
into approximately 2" squares. Set aside while you prepare
the marinade.
Into a sandwich-size ziplock plastic bag, combine the apple
juice, tamari, garlic and ginger. Stir to mix the
ingredients. Carefully arrange the tofu squares in the
marinade bag, and zip the bag closed. Leave in refrigerator
for anywhere from 2 hours to overnight. Turn the bag over at
least once during the marinading process.
Preheat oven to 375 degrees F. Carefully transfer tofu
squares from the bag to a glass baking dish. If you wish, you
may pour any unabsorbed marinade over the tofu. Sprinkle
sesame seeds on top of the tofu, and bake uncovered for about
30 minutes, or until the tofu is the consistency you like. I
usually take it out of the oven when the tofu begins to turn
a deep golden color.
Let cool for a few minutes, and enjoy the tofu squares cold
or at room temperature. You may wish to make up 2 batches at
a time, as this disappears quickly--at least in our house!
Serves: 2-3
Preparation time: 10 minutes plus marinade time
tofu
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