I know, you may saying “enough with the tofu”! But, we like it and I’ve been kind of anti-meat recently so this is more down my alley. Plus, these have been on my Pinterest board and the whole point is to cook straight off Pinterest for two weeks; so I’m just following my challenge!
In my opinion, this wasn’t the best tofu recipe I’ve ever made. One of the ingredients is jelly and that’s all I could taste. But, I did like the consistency and think I would bake tofu again that way, but after a balsamic marinade or something along those lines.
It’s super easy and quick though and hope you’ll give it a try for yourselves!
I also followed a recipe for fried rice and Yum Yum sauce from Benihana (at the last minute) and have included links to those as well.
Since the sauce was last minute, it obviously wasn’t refrigerated overnight as it called for. It still tasted pretty good though and I bet will be even better tomorrow for leftovers!
|Mix all ingredients together to form marinade|
|Cut tofu block in half|
|Thinly slice into pieces|
|Cut the thin slice in half|
|Place slices in 13×9 baking dish and marinate 15 minutes-overnight|
|Place tofu on foil covered baking sheet|
|Cook for 20 min at 450 degrees, flip and I only cooked for 3 minutes on the other side|
|Served with fried rice and Yum Yum sauce!|
1 block extra-firm tofu
1/2 c. sweet jam/jelly/preserves
1/3 c. honey (if you don’t eat honey, use agave, maple, or yacon syrup)
1/4 c. lemon juice (in a pinch, you can use apple cider vinegar)
Optional but recommended:
1/4 c. apple cider vinegar
1/2 tsp. ginger powder
2 tbsp. EVOO (or coconut, flax, hemp, grapeseed oil)
Mix marinade in a bowl and allow tofu to marinate for at least 15 minutes up to overnight. Bake on a foil-lined cookie sheet at 450 degrees for 20 minutes on the first side (tip: the honey is going to caramelize, so use foil for an easy cleanup). Then, flip and bake for approximately 10 more minutes (I only cooked it for 3 more minutes because they looked like they were burning). Watch the honey because the sugars can burn. Put extras in a container and store in fridge for up to four to five days.