1 tablespoon oil (sesame, non-virgin olive, or sunflower)
1 teaspoon toasted (dark) sesame oil
2 tablespoons agave nectar or maple syrup
2 tablespoons tamari
2 tablespoons cooking sherry or wine 1 pound extra firm (or firm) tofu, sliced 1/4" thick (6 to 8 slabs)
1. Press the tofu by laying it out in a single layer over paper towels. Place more paper towels on top and place a cutting board (or cookie sheet) over the top of it all. Next, place weights on the cutting board. You can use cans of beans, a gallon of water, etc. Allow the tofu to press for as long as possible (up to 2 hours), but preferably at least 10 minutes.
2. Mix all of the marinade ingredients in a large baking dish. Place the pressed tofu into the pan in a single layer and coat all sides of the tofu with the marinade. Allow the tofu to marinate for at least 10 minutes (or up to an hour if you are not experiencing a tofu-related emergency).
3. Preheat your oven to 400 degrees Fahrenheit. Once the oven is hot, in goes the tofu. Bake the tofu (uncovered) for about 20 minutes. Remove and turn the slabs over. Using a spoon (or tofurky) baster, cover the tofu with any loose sauce hanging out in the pan.
4. Bake for another 20 minutes, or until the tofu is gorgeously well-browned and gooey looking.
These will store, once cooled, in a covered container in the fridge for about 5 days. I think. I’ve never tested this theory, as they’re just too yummy to have around that long in our house!
Source of recipe: This recipe is on my blog (www.RHIW.blogspot.com ) and will be in my next book. I've been making it for almost 15 years and it's one of my favorite simple, yummy tofu dishes. It's nothin' fancy but makes for an irresistible and sustaining snack on the go, sandwich filling, or dinner sidekick.