Baked Tofu
Oven toasted tofu marinated with sesame, soy sauce and sherry, served with Kekap Manis.
Equipment
- 1 set measuring spoons
- 1 small bowl to mix the sherry, soy and sesame oil
- Several paper towels
- 1 sharp knife and cutting board to slice the tofu
- 1 bowl or platter to marinate the tofu
- 1 metal sheet pan to bake the tofu
Ingredients
- 1 12.3 oz. package of firm tofu, thawed
- 2 TBLS dry sherry Aji Mirin, or a rice wine will work also
- 2 TBLS soy sauce
- 1 TBLS toasted sesame oil
Kekap Manis Sauce: ΒΌ cup Kekap Manis, 2 TBLS lime juice, 2 TBLS tahini
Instructions
- Freeze tofu overnight and thaw out completely.
- Cut the tofu into 4 slices and press between paper towels for 5 minutes. I put it on a cutting board and put paper towels underneath and put another cutting board on top.
- Cut the slices in half again, so that you end up with 8 slices the same thickness.
- Place in a dish or on a platter and spoon the sauce evenly over the 8 slices.Refrigerate for 20 minutes.
- Turn on the oven to 450 degrees.
- Turn the tofu slices over and put them on a metal baking sheet in one layer. Bake at 450 for 25 minutes
- Drizzle or dip slices with Kekap Manis.
Notes
Myra's serving directions: Put 2 cups of rice or 2 cups of sesame noodles on a plate. Top with 2 slices of baked tofu, broccoli, carrots, tomatoes, cucumbers and sliced green onions. Drizzle with Kekap Manis sauce.
Baked tofu tastes great the next day (warm or cold), and it freezes well.