I needed to use up some tofu before I went out of town a few weeks ago, and I wanted to make something I could use to make sandwiches. I decided to try marinating the tofu in an Asian, gingery marinade, then baking it in the oven. I started off with the recipe for sweet ginger tofu in Peter Berley’s cookbook Modern Vegetarian Kitchen, but then I modified it a bit.
- 3 Tbs. soy sauce
- 6 Tbs. mirin
- 6 Tbs. cider vinegar
- 3 Tbs. lemon juice
- 40g minced ginger (I think this was about 1/3 cup of minced ginger?)
- 2 Tbs. olive oil
- 2 tsp. toasted sesame oil
- 2 Tbs. honey (I used 42g)
- 12g minced garlic, about 3 large cloves (about 1.5 tsp. minced?)
- 1.5 pounds tofu, sliced 1/2-inch thick (I used 27 ounces, so just a bit more)
- 1 Rapunzel low-salt bouillon cube (optional)
- Preheat the oven to 350 F.
- Lay the tofu slices in a very large baking dish in a single, snug layer. Mix the marinade ingredients together and pour them over the tofu. (Alternatively, save a bowl and mix everything in the baking dish, then lay the tofu in afterwards.)
- Bake for 45 minutes, or until the tofu is nearly dry and slightly browned.
Compared to the original recipe, I added lemon juice and a vegetable bouillon cube, used significantly more ginger, halved the soy sauce, replaced rice vinegar with cider (since I was out of rice vinegar), and used a bit of toasted sesame oil instead of some of the neutral oil the recipe calls for.
I was worried that the tofu would be too gingery, but it wasn’t. Both Derek and I enjoyed the strong ginger flavor. The tofu got eaten up surprisingly quickly. I didn’t even have any left to use in sandwiches on our trip!