A tangy roasted tofu that melts in the mouth. This recipe is an easy way to prepare delicious tofu.

I recommend using a medium soft tofu, though a firm tofu will also work. I know it can be difficult finding a good selection of tofu, so don’t hesitate to use what you have available. Though, avoid the smoked tofus, as they can be a bit too dry and the smoke flavour will dominate. The harder tofus enjoy longer marinating times, as they absorb more of the liquid. If you want to get fancy, you can squeeze the tofu first, removing excess liquid, leaving even more space to suck up the marinade. Don’t squeeze the soft tofus though, as you’ll only destroy them.

If you like an added tart punch, you can add scraped lemon rind to the marinade, or sprinkle on top of the tofu. The first time I did this recipe, I used lime rind. I liked it, but my test audience said it was too limey. Though, at least I learned that lime juice is a delightful substitute for lemon juice.

Enjoy the tofu.