My husband loves this marinaded tofu. I have heard similar recipes called ‘tofu bacon’ but, having never eaten bacon myself, I cannot claim its similarity. All I know is that it’s delicious and easy to make so I highly recommend you give it a try.
1 pack of firm tofu (not silken tofu as it’s too soft)
5 tbsp tamari (or soy sauce or shoyu)
1 chunk of ginger, about 3cm (why do recipes always say ‘thumb size’?)
2 garlic cloves, crushed
2 tbsp sweet chilli sauce
Begin by pressing your tofu. This will remove excess water, allowing the tofu to absorb more of the marinade and firm up nicely in the oven. I now use a tofu press (I have this one which is excellent). If you don’t have a tofu press, don’t worry: a stack of heavy books will do the trick. Just wrap your tofu in a clean tea towel and lay in a dish. Place a few heavy books on top – start off lightly and maybe add another one after 10 minutes or so. If you’re an organised person, press your tofu for a couple of hours. If not, 20 minutes is better than nothing and is usually all I allow for when hungry.
Mix your marinade by adding all the ingredients together and giving it a whisk. Crush the garlic and finely grate the ginger. You can adjust this marinade to taste but bear in mind that it must taste quite strong in order to flavour the tofu.
Remove the tofu from the press or from beneath the stack of books. It should have released some liquid. Slice the tofu up at around 3-5mm thick pieces. Thinner pieces will bake faster and be more crispy, thicker pieces will stay softer – both textures are lovely.
Drizzle half the marinade into a wide rectangular dish (a lasagne dish works well). Lay the slices of tofu onto the marinade and pour the rest on top, spreading with a pastry brush or spoon. Leave it to marinade for as much time as you have available – 15-30 minutes seems to do the trick. Preheat the oven to about 180’C fan.
Brush a baking tray with a little oil and lay each piece of tofu down onto it. It doesn’t matter if they’re touching but we want only one layer. Bake for 20-30 minutes but keep an eye out for thin parts catching faster. You may want to remove some pieces before others if they’re not evenly sliced.
Enjoy hot or cold, on stir-fries or on its own. If you’re an avid hater of tofu (why?) or you’re intolerant to soy, this works really well with sliced mushrooms instead!