WORDS OF WISDOM FROM THE CHEF(S)
You only need to marinate this for 30 minutes and can mix it up in the baking dish, so it's as easy as it is tasty. Just keep lemons stocked and press a block of tofu to have ready. (If you forgot to press the tofu, then I suggest making Angelica's Ginger Tofu or miso soup instead.)
Ingredients
- I block of tofu, pressed
- 1 tsp grated lemon zest; do this step before squeezing lemons
- 5 Tbls lemon juice
- 1 Tbls garlic-invused olive oil (or plain)
- 1 Tbls tamari or soy sauce
- 1 1/2 tsp black pepper
- 1 tsp thyme
- 1 tsp balsamic vinegar
Equipment
- Tofu press (I've been happy with this tofu press)
- Lemon zester (I LOVE this gadget!)
- Baking dish, preferably with cover if you want to marinade in same dish
- Mixing bowl with lid (optional if you don't want to use the baking dish)
- Whisk
- Parchment paper (optional if you want to use baking sheet instead of dish; my dish cleans up easily so I just use that)
Instructions
- After pressing the tofu for at least a couple hours (I usually do day before), slice into rectangles.
- Mix all the other ingredients. Add the tofu and toss so all the tofu gets covered.
- Arrange tofu in single layer so every piecs in the liquid. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350°F and bake uncovered for 30 minutes. Good warm, but you can also chill and toss in salad or make a wrap sandwich.
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