We had this last week, and it was a hit with the whole lot, so I thought it was one that should be shared.
We made the marinade together, then put it in the fridge where it stayed overnight. It can marinate as little as an hour, however. Whatever suits your timeline.
Ingredients:
Block of firm or extra-firm tofu, cut into 2 dozen sticks.
2 T lemon juice
2 T mirin, or rice vinegar, or rice wine vinegar
2 T soy sauce
2 T oil
1 t sesame oil (I skip this because Erik's allergic; it didn't make an appreciable difference.)
1 T maple syrup
1 T minced fresh ginger*
2 cloves garlic, minced
pinch cayenne
Method:
1. Press tofu for at least 30 minutes. (This removes some moisture and makes it absorb the marinade better, but can be skipped. We pressed it. The kids thought squashing the tofu was pretty funny.)
2. Mix all ingredients but tofu.
3. Arrange tofu sticks in a 9 x 13 pan. Pour the marinade over. Let sit for at least an hour (and up to overnight), turning once.
3. Bake in the marinade at 375 for about 45 minutes, till liquid is absorbed.
Can be eaten hot or cold. It's also nice diced into small cubes and used as high-protein 'croutons' in a salad.
I thought with 24 of these things, there'd be some left for my family. WRONG! I like it when I make those kinds of mistakes. :-)
*Ginger: Rather than mincing, which is tedious, I prefer to freeze my ginger (scrubbed, but with the skins on). I put smallish pieces (bigger than a cherry, smaller than a walnut) in a ziploc bag in the freezer. When I need some minced ginger, I take a frozen knob, and grate it on a fine grater. (The kind with a gizmo to hold the stuff you're grating protects fingertips! Also protects your hapless family from ingesting pieces of your fingernails. Ew.)
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