Tofu Heaven
There’s a little Asian market in the Strip District here in Pittsburgh that sells tofu for 25 cents a brick. 25 cents! That is insanely cheap. So whenever we go to stock up on veggies from Stan’s, we always stop in at the Asian market and grab some tofu.
From that, I made this apple-soy tofu. The recipe was originally from a VegWeb user, but I ended up having to do a little tweaking.
about 1 lb. firm tofu, drained and pressed
1/4 cup unsweetened apple juice
2 tablespoons soy sauce
1 medium-sized garlic clove, minced or pressed
1/2 teaspoon grated fresh ginger
Slice tofu into triangles. Mix the above ingredients in a Ziploc bag and marinate the tofu in the refrigerator for at least 2 hours, but up to overnight.
Place the tofu into a glass baking dish. Here’s where your preference comes in–if you want your tofu to be crispy, set the leftover marinade aside. If you want it to be chewier and less crispy, pour the remaining marinade over the top. When I made this, I actually discarded the leftover marinade (stupid!)
Bake uncovered at 375 for about 30 minutes.
This is what they looked like:
If I were to make this again, I would have saved the leftover marinade (or made more, depending on how long you let it marinate for and how much was left) and served it as a sauce on top of the tofu, with some rice for soaking it up. All in all it was good, but it definitely needed more kick.
Rob’s review:
Seven hot dogs. Not a resounding victory, but not terrible either!!