Basically you put the tofu in this contraption and the spring presses down the on tofu and all of the extra water comes out. I stuck it in the fridge for an hour and then voila…water was out!
I just cut it into slices and then poured the sauce over it. I could have marinated it, but I was pretty hungry, so I just did it the quick and easy way.
Soy Ginger Marinade
1/3 cup light soy sauce (or tamari)
2 tsp maple syrup
1/4 tsp black pepper
1/2 tsp sea salt
1 tsp grated ginger
Preheat oven to 425 degrees. In a small bowl mix together the soy sauce, maple syrup and ginger. Spray a cookie sheet with olive oil spray. Arrange the tofu slices on the cookie sheet. Pour the marinade over the tofu. Sprinkle with salt and pepper. Cook the tofu for 15 minutes, flip and then cook for 15 minutes more.
I served this with a quick stir fry. I used cabbage in it because I have a ton from my organic delivery basket, it went perfect in this!
Thanks for all of the vegetarian options! I can’t wait to try all of them, especially that quinoa and bean recipe (thanks Jacks!).
What’s your favorite way to cook tofu?