Soy-Glazed Tofu

Baking tofu before using it in a recipe is a great way to firm up the texture and soak up delicious marinades. The finished product can be used in sandwiches, salads, stir fries, or as a main dish alongside a couple of vegetable side-dishes. I have a few favorite recipes for baked tofu, and now I can add "Soy-Glazed Tofu" (page 283) to this list. A simple mix of soy sauce, sesame oil, rice vinegar, and sugar is the basis for this marinade, which is heated on the stove, poured over tofu strips, and allowed to sit for at least 30 minutes. The strips are then baked in the oven for another 30 minutes (along with any of the marinade that hasn't already soaked into the tofu), and that's it! The recipe calls for a lot of sesame oil, ¼ cup, but I opted to use just 1 teaspoon to impart that unbeatable sesame oil flavor, but without an excess of fat. You could leave the oil out altogether if you want, and it would still be delicious.  

 

Keeping it McDougall Friendly" checklist:

• Use just 1 teaspoon, or less, or none at all, of the sesame oil.