A couple of steps (no marinating!), about a half hour in the oven, and you have tasty tofu seasoned the way you like it for sandwiches, tacos, rice paper rollups, or any meal. This version uses Asian flavors, but you can globe-trot and use herbs, spices, and flavorings from other cuisines. To make this recipe gluten-free, use tamari instead of soy sauce. If you’re willing to take a chance, try replacing the tofu with tempeh and using the grill instead of the oven.
- super-firm tofu
- soy sauce, ponzu sauce, or tamari
- fresh lemon or lime juice
- toasted sesame oil
- extra-virgin olive oil
- fruit vinegar or balsamic vinegar
- Sriracha chili sauce or hot sauce
- Preheat a toaster oven or regular oven to 400ºF.
- Slice the block of tofu crosswise into ½-inch slabs. Line a glass baking dish with aluminum foil, then set the tofu slabs in a single layer on the foil.
- Whisk together the soy sauce, lemon juice, sesame oil, olive oil, vinegar, and chili sauce. Taste and adjust. Pour the sauce over the tofu, tilting the dish to make sure that all of the tofu surfaces are covered with sauce. Pour off any sauce that doesn’t stick to the tofu and save extra sauce for another purpose (to dress a salad or season rice, for example).
- Bake the tofu until the edges turn brown and no liquid remains in the bottom of the dish, 25 to 35 minutes. Flip the tofu, turn on the broiler, and broil until the tofu slabs are firm and browned on top, about 5 minutes more.