Ginger & Garlic Roasted Tofu

I’m going to have used every one of my housewares in a shot in a minute, here.

Okay, I’m making some changes to this, which I’ve previously done with mushrooms included.

Tofu gets such a bad rap, even now, for not tasting like anything, when that, really, is the point. I had to acquire a taste for tofu – I certainly did not have one when I became a vegetarian. I’ll admit, I drink plain unsweetened soymilk, but I’ve been to a Japanese restaurant or two where there was plain ol’ unadorned tofu in my hot pot, and I found I had to try to just be all Zen about it to enjoy it. (Apologies to my friend the Asian philosophy expert for the colloquial use of be all Zen about it.)

There is tofu you can buy that not only tastes like something, it tastes great right out of the package – there’s all sorts of baked and marinated stuff, like the baked tofu from White Wave. It’s in half-pound packages, though, and plain tofu comes in pound packages, and the flavored stuff will really set you back.

So I’ve posted something like this before, but I’ve done it a couple more times and wanted to put it down, first of all, and build on it. I’ve increased the paprika as it improves the browning, and I’ve removed the lemon juice, as it adds liquid that needs to cook off but little flavor in this application. I realized I used more soy sauce than I had originally indicated. I haven’t used the fresh ginger here, as the idea was to create something that was really, really easy and could just come from pantry ingredients.

For now, I’ve got this one recipe worked out, but there are other flavors that could be applied to tofu that would benefit it. Consider this the first in an occasional development series.

Preheat the oven to 400 degrees.

1 lb. extra-firm tofu
1/2 t. ginger powder
1/2 t. garlic powder
1 T. paprika
1 T. canola and/or sesame oil
1/4 c. tamari

First, liberate the tofu from its container and pat dry thoroughly. Cut into 1/2 in. cubes. Mix the remaining ingredients together to comprise the marinade. Add the tofu and stir to mix. It will only take it a minute or two to take up the marinade. Place the marinated tofu into a 13 x 9 inch roasting pan (glass will work better than metal) and spread evenly over the bottom of the pan. Place in the oven and roast, stirring occasionally, until browned, about 30 minutes.

Makes about four servings, unless you are preaching to the tofu-converted, which may happen after they taste this.

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This entry was posted in Asian, Easy/Fast, Recipes, Tofu. Bookmark the permalink.

2 Responses to Ginger & Garlic Roasted Tofu

  1. Debbie says:

    Oh, hooray! You’re back! I hadn’t checked in at Doubleknit. for a while (though I did see the french-bread pizza post a while back). But I cruised by today and found a nice bunch of posts. Everything looks delicious, as always. Yay!

  2. Jocelyn says:

    Thanks for welcoming me back. Sometimes I think about this thing like my friends are all waiting in my kitchen for me to come cook them dinner; I feel bad for not being here more. I will redouble my efforts. Wish you and family were here to cook dinner for. I’d even be willing to try making some special strained peas…maybe sweeten them up with applesauce for appeal.
    Sure, peas and apples sounds gross to you, but she doesn’t know they don’t go together.

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