Baked Tofu in Fig Sauce

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.

Ingredients:
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

Preparation

1. 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)
2. 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
3. For the fig sauce: Combine the sauce ingredients and grind to a fine smooth paste
4. Heat the oil in a pan and sautée the onions till caramelized
5. Cut the baked tofu into cubes
6. Add the sauce paste, enough water, salt as needed, tofu cubes, and allow to simmer till sauce thickens 
7. Adjust flavors to taste, garnish with chopped dry or fresh figs, cilantro, spring onions