Ingredients Jump to Instructions ↓

  1. 1 lb. Chinese-style extra firm tofu, pressed

  2. 1/2 cup reduced-sodium soy sauce

  3. 3 T. dark sesame oil (often referred to as toasted sesame oil)

  4. 1 T. minced garlic

  5. 1 t. minced fresh ginger

  6. 2 T. white sugar (or, alternatively, agave nectar or maple syrup)

  7. 1/4 cup sesame seeds

Instructions Jump to Ingredients ↑

  1. Slice the pressed tofu horizontally into sixteen pieces (each will be about 1/4 " thick), then slice lengthwise down the middle so that you have about 32 2-inch squares. Set aside.

  2. In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, sugar and sesame seeds, stirring until well mixed. Pour a small amount of the mixture into a casserole dish or baking dish. Place all of the tofu squares into the dish in a single layer, then pour the remaining marinade over the tofu. Place the pan in the refrigerator and allow tofu to marinate for 4 hours to overnight, flipping the tofu once to twice to make sure that it evenly marinates.

  3. Preheat the oven to 400 F. Lightly oil a cookie sheet or baking pan and, using a spatula, transfer the marinated tofu onto the pan, spacing the pieces so that they do not touch one another. Bake for 30-40 minutes, flipping once half-way through, or until the tofu reaches the desired texture. (The longer you bake the tofu, the firmer, denser, chewier, and crispier it will become; the less you bake it, the softer it will be.) Allow tofu to cool for a minute or two on the pan before serving. Serve hot or cold.


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