My sister visited me last week, and picked this recipe from the Angelica Home Kitchen cookbook. In the end, however, she didn’t have time to make it, and so Derek and I made it for lunch today, along with a pan of some garlicky kohlrabi greens.
- 1 pound firm tofu, rinsed, patted dry, and cut into 1/2-inch slices
- 3 Tablespoons of freshly squeezed lemon juice
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons soy sauce
- 1/2 teaspoon minced fresh rosemary
- pinch of freshly ground white pepper
- 1 1/2 Tablespoons olive oil
- Preheat oven to 350 F.
- Slice the tofu into thirds horizontally. Stack the slices and cut them crosswise to make 12 triangles. Place the tofu in a single layer in a baking dish.
- In a bowl whisk together the marinade ingredients, then pour the marinade over the tofu.
- Bake tofu 30 to 40 minutes, or until the tofu is nicely browned and the marinade has been absorbed.
We made double the recipe, but our dish wasn’t full, so I added a bit more tofu to fill out the dish. The tofu turned out with a nice texture—soft on the inside but a bit crisper and browned on the top. The marinade tasted okay, but I found it a tad salty. And even though we doubled the rosemary, I couldn’t taste it at all. I sprinkled more rosemary on after baking it, in order to taste it. There was definitely an acidic component to the marinade, but I don’t think I would have immediately identified lemon juice.
Overall I thought the recipe was fine, but not exciting. It’s certainly easy! It would made a decent sandwich filling, but I think I prefer other baked tofu recipes I’ve made before (like the ginger baked tofu or the Greek baked tofu).
My Rating: B
Derek’s Rating: B/B+