Marinated firm tofu can be pan-fried or baked ahead of time and stored in the fridge. It comes in handy to add to stir-frys and soups for a weeknight meal, or can be simmered in some favorite sauce and served over rice.
In this recipe, marinated baked tofu is simmered in fig sauce, with caramelized onions. I prefer firm or extra firm tofu as it has a solid structure and doesn't fall apart in cooking. Use any favorite store-bought marinade, or curry paste or hot sauce, or just make one up with favorite flavors like I usually do.
The chewy texture from baking, and the infused flavors from marinating makes this a meal in itself. To enjoy as-is, I prefer as little of the sauce as possible, but over steamed brown rice, the rich flavors of the sauce is delicious.
1 lb Firm Tofu (I like the local brand manufactured by Pacific NW - has a large Panda picture on top)
Marinade: balsamic vinegar, soy sauce, sambal oelek - a tablespoon or so each, mixed
1 medium onion, sliced thinly
Cremini mushrooms, sliced (optional)
1 Tbsp sesame oil
For the sauce:
4 dry figs, chopped finely
6 small dark raisins (optional)
1 Tbsp home-made red curry paste
1 Tbsp Sambal Oelek
1 Tbsp tamarind juice (adjust to taste, it can be quite tart depending on the brand)
salt to taste
water as needed
- Slice the big tofu block into 3/4-inch thick rectangular slabs/slices, and marinate the tofu slabs for an hour (or up to overnight in the fridge)
- Pre-heat the oven to 400° F and bake the tofu slabs/slices for 25 minutes, flip over and continue to bake another 25 minutes
- For the fig sauce: Combine the sauce ingredients and grind to a fine smooth paste
- Heat the oil in a pan and sautée the onions till caramelized
- Cut the baked tofu into cubes
- Add the sauce paste, enough water, salt as needed, tofu cubes, and allow to simmer till sauce thickens
- Adjust flavors to taste, garnish with chopped dry or fresh figs, cilantro, spring onions