The Well Fed Yogi’s favorite baked tofu recipe!
1 block extra firm tofu
1 tablespoon cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
For the sauce:
1/4 cup maple syrup
1/4 teaspoon red pepper flakes (more or less depending on your tastes)
2 cloves minced garlic
1/4 inch fresh ginger, peeled and grated
Juice of 2 oranges
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 heaped tablespoon cornstarch mixed with 1 tablespoon water
Heat the oven to 400F
Line a baking tray with parchment paper.
To press the tofu, remove it from its container and drain the water. Place some folded paper towels on a plate, rest the tofu on top. Put a few more towels on top of the tofu, put a plate on top and way it down with a can of beans or heavy book. Press for 20-30 minutes. ALTERNATIVELY WATCH THIS VIDEO!
In a small bowl mix together the cornstarch, salt, pepper and garlic powder.
When the tofu has been pressed cut it into cubes. Sprinkle over the cornstarch, salt, pepper and garlic powder. You can press it down gently onto the sides of the tofu.
Place the cubes on the baking tray and bake for 15 minutes. Remove from the oven, turn the tofu over so it browns on the other side, return to the oven for a further 15 minutes.
Meanwhile make the sauce. Combine all the ingredients, except the cornstarch and water. Bring to a simmer, stir well, add the cornstarch mixture, continue to stir and the sauce with thicken. If it looks too thick add a tablespoon of water.
When the tofu is baked, gently add it to the pan with the sauce. Stir very carefully (so as not to break the tofu) until it is coated in the sauce.
Serve with rice and steamed broccoli with extra sauce.