Plated + Served: Baked Teriyaki Tofu

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My love affair began earlier this year shortly after my doctor told me my cholesterol level was through the roof. Uh, get your mind out of the romance novel… this is a family blog.

I’m talking about my love affair with tofu.

Not everyone in the fam likes tofu, unless it’s deep-fried (but really, even a shoelace tastes good if it’s deep fried). But don’t you think frying tofu somehow negates its healthy attributes? I do.

So, I’ve been baking it and, I’ve got to tell you, it is dee-lish-ous. Once I gussy it up with a little teriyaki, even Miss Picky-Nicky will eat it. Now, that’s saying something!

Give this a go for your Meatless Monday. Stir-fry some veggies and serve it with a little Jasmine or steamed rice. You can make this ahead of time and store it in the fridge in a sealed plastic container for up to week.

OK… the healthy eating lesson is now over. You can go back to that romance novel.

Baked Tofu

Baked Teriyaki Tofu

prep: 10 minutes
bake: 30 minutes

you’ll need…
1 package (16 ounces) super or extra firm tofu
¼ cup teriyaki sauce

let’s get to it…
Preheat
 oven to 350°F. Spray a baking sheet with non-stick cooking spray, or lightly brush baking sheet with olive oil.
Place the tofu in a colander and drain the liquid. Place a paper towel on top of the tofu and press gently to remove any remaining water.
Remove the tofu from the colander and place on a cutting board. Slice into ½-inch thick pieces and then into strips.
Place tofu on baking sheet. Spray tofu with non-stick cooking spray, or lightly brush with olive oil.
Bake for 15 minutes; turn and bake 15 minutes longer or until lightly browned.
Remove from oven and cool for 10 minutes. Place tofu in a medium size bowl; pour teriyaki sauce over tofu and toss gently to coat. Drain on a paper towel for 5 minutes. Enjoy immediately or refrigerate up to 5 days in an airtight sealed container.

cooking know-how: for another really great tofu recipe, click here!

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