Baked Tofu Salad
- Number of Servings: 6
Ingredients
2 16-oz blocks firm or extra-firm tofu (not silken)1 cup low-sodium soy sauce2 tsp fresh or packaged ginger root (not dried)2 tsp fresh garlic1/2 cup lemon juice1/4 cup peanuts, chopped3 or 4 chopped scallions (about 1 cup)4 tbsp chopped cilantro (or to taste)2 tbsp sesame oil1/2 tsp red pepper flakes (optional)
Drain water from tofu and cut evenly into 1/2-inch slices. Lay a terry cloth kitchen towel on a hard flat surface (cutting board or similar) and lay a smooth kitchen towel (not terry) on top of that. Lay the slices of tofu on the kitchen towel, then fold the kitchen towel and the terrycloth towel over the tofu. place a cutting board on top of the towels and place a heavy weight on the cutting board (cast iron skillet or similar). Leave for about 2 hours to press out as much water as possible. The weight should be heavy enough to press out the water, but not so heavy that the tofu breaks.
Combine the soy sauce, ginger, garlic, and 1/2 the lemon juice (1/4 cup) in a large ziploc bag or a flat baking dish large enough to hold all the tofu slices in one layer. Remove the tofu slices from the towels and place in the marinade. The marinade should cover the slices. If it doesn't, you will need to turn the slices occasionally while they are marinating. Cover with plastic wrap (or close bag) and place the tofu slices in the refrigerator and allow to marinate for at least two hours (preferably overnight). Discard remaining marinade (if any) or save to use for stir fries.
Preheat the oven to 275. Arrange tofu slices in one layer in a baking pan (you can spray it quickly with Pam to keep the slices from sticking). Bake the tofu slices for two hours, turning them every 1/2 hour. For the last half hour, turn the oven up to 350.
Refrigerate the baked slices until they are cool, then cut them into 1/2-inch cubes. Combine the chopped peanuts, chopped scallions, chopped cilantro, and pepper flakes (if using). Toss with the tofu cubes. Add sesame oil and other 1/4 cup of lemon juice.
This salad tastes better if it has a few hours in the fridge to mellow and for the flavors to combine prior to serving. You can also purchase baked tofu in various flavors, but I've found that it tastes better and has a nicer texture if you marinate and bake it yourself.
Number of Servings: 6
Recipe submitted by SparkPeople user SELKIE1964.
Combine the soy sauce, ginger, garlic, and 1/2 the lemon juice (1/4 cup) in a large ziploc bag or a flat baking dish large enough to hold all the tofu slices in one layer. Remove the tofu slices from the towels and place in the marinade. The marinade should cover the slices. If it doesn't, you will need to turn the slices occasionally while they are marinating. Cover with plastic wrap (or close bag) and place the tofu slices in the refrigerator and allow to marinate for at least two hours (preferably overnight). Discard remaining marinade (if any) or save to use for stir fries.
Preheat the oven to 275. Arrange tofu slices in one layer in a baking pan (you can spray it quickly with Pam to keep the slices from sticking). Bake the tofu slices for two hours, turning them every 1/2 hour. For the last half hour, turn the oven up to 350.
Refrigerate the baked slices until they are cool, then cut them into 1/2-inch cubes. Combine the chopped peanuts, chopped scallions, chopped cilantro, and pepper flakes (if using). Toss with the tofu cubes. Add sesame oil and other 1/4 cup of lemon juice.
This salad tastes better if it has a few hours in the fridge to mellow and for the flavors to combine prior to serving. You can also purchase baked tofu in various flavors, but I've found that it tastes better and has a nicer texture if you marinate and bake it yourself.
Number of Servings: 6
Recipe submitted by SparkPeople user SELKIE1964.
Nutritional Info Amount Per Serving
- Calories: 330.3
- Total Fat: 23.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,592.5 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.0 g
- Protein: 22.9 g
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