Baked tofu with lemon-rosemary marinade

May 10, 2015 at 1:50 pm (Baked tofu, Peter Berley, Tofu)

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.

Ingredients:

• 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

Instructions:

1. Preheat oven to 350 F.
2. 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.
3. In a bowl whisk together the marinade ingredients, then pour the marinade over the tofu.
4. Bake tofu 30 to 40 minutes, or until the tofu is nicely browned and the marinade has been absorbed.

My notes:

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+