Caramelized Sesame Soy Tofu
- 1 pound firm tofu
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 cloves garlic
- 2 teaspoons grated ginger
- 1.5 tablespoons toasted sesame oil
Open tofu out of package and drain. Cut the tofu in half so you have two thin slabs of tofu. Draining the tofu of excess water is key to good texture when baking. To do this, stick the tofu between two baking sheets that are lined with paper towels (about 3 on the top and another 3 on the bottom). Then place a heavy weight (I use books) on top of the baking sheet. Drain for about an hour, give or take.
Then place tofu slabs inside a bag. In a small bowl, combine soy sauce, rice vinegar, garlic, ginger, and sesame oil. Then pour marinade into the bag with the tofu. Marinate for at least an hour, preferably overnight.
Preheat oven to 375. Place tofu (without marinade) onto sprayed baking sheet. I often line mine with foil for easy cleaning. Bake for 25 minutes, until tofu is golden. At about 15 minutes, shake the pan and flip the tofu.
I served this tofu with spiralized zucchini noodles doused in a bit of sesame oil and soy sauce, topped with sesame seeds and sliced avocado. It’s a super easy way to get your veggies in. If you want a more filling meal, add soba noodles instead of zucchini.