Shanghai Tofu
In this dish, slices of tofu are oven-baked in a sweet, sour, and spicy marinade inspired by the flavors prominent in Shanghai cuisine.
2 tablespoons tamari
2 tablespoons brown rice vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon turbinado sugar
1 tablespoon toasted sesame oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons raw
sesame seeds 3/4 teaspoon
crushed red pepper flakes 1/4 teaspoon
cayenne 1/4 cup green onions, thinly sliced
1 pound firm or extra-firm tofu
Preheat the oven to 400 degrees.
In a small bowl, combine tamari, vinegar, orange juice, sugar, toasted sesame oil, garlic, ginger, sesame seeds, red pepper flakes, and cayenne. Pour mixture into a 9-inch-square baking dish, and stir in green onions.
Squeeze tofu block over the sink to remove excess water. Cut tofu in half lengthwise, turn each half cut side down, and cut each half into 4 slices for a total of 8 slices.
Transfer tofu to the baking dish. Flip over tofu to coat on both sides with tamari mixure.
Bake for 10 minutes. Remove from the oven and flip over tofu with a spatula. Bake for 10 to 15 more minutes or until all of liquid is absorbed and tofu is golden brown around the edges. Serve hot or cold as desired.
For a firmer texture, press the tofu block by placing it in a colander in the sink, cover with a plate, place a 28-ounce can on top of plate, and leave tofu to press for 20 minutes.
