Very recently I discovered the joys of baking tofu — no pressing, no marinating, no sticking — and now my tofu repertoire has expanded to a grand total of three recipes, all of which I love.
For the baked tofu, I’ve been using a recipe from Moosewood’s Simple Suppers. When combined with a favorite recipe for roasted kale and coconut, it becomes a sheetpan supper — easy peasy (though I do like to make coconut rice to go along with it).
Two more tofu recipes below. Hope everyone’s week is going well!
In an old Gourmet, Ruth Reichl described this tofu as “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious.” It calls for simmering tofu in water — sounds odd, I know — then pouring a delicious sauce over top. Love it.
Many years ago, when I worked at Fork (and High Street on Market was a place called Fork: etc;), we made this tofu for the prepared-foods case, and it always went flying out the door. It’s still a favorite of mine, and I especially love it with nuoc cham.
**While Food52 recipes are unavailable for those abroad, I’ve added this one here since I’ve some requests.** Find original recipe posting here.
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha
- 16 ounces firm tofu
- 3 tablespoons melted coconut oil
- 8 ounces Tuscan (lacinato) kale
- 1 cup unsweetened coconut flakes
- Coconut rice for serving, see notes above
- Preheat the oven to 400° F. In a large bowl, whisk together the oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until oven finishes preheating.
- Lightly oil a rimmed sheetpan with about a teaspoon of neutral oil. Arrange cubes of tofu on sheetpan, leaving excess dressing in bowl. Bake for 20 minutes. Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.
- Remove the sheetpan of tofu from the oven. Gently, push the cubes with a spatula to loosen. Nestle the kale and coconut around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown. Remove pan from oven. Use a spatula to gently toss everything together. Serve over rice.