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.
Tangy Marinated Roast Tofu
1 medium 8 teaspoonjuicedFresh Lemon
20 g 4 teaspoonextra virginOlive Oil
¹⁄₄ teaspoonChili Powder
¹⁄₂ teaspoonCoriander Seedground
200 gMedium Tofu
- small plastic container
- baking tray
- baking paper
- Mix all marinade ingredients together in a plastic container.
- Slice the tofu in 1cm slices.
- Add the slices to the container and coat with the marinade.
- Let the tofu marinate for 10 minutes, or longer. Occassionally tip the container to spread the marinade over the tofu.
- Preheat the oven to 180°C.
- Line a baking sheet with baking paper.
- Place the tofu slices individually on the baking sheet. They should not touch each other.
- Spread the extra marinade equally over the slices. Try to keep it on top of the slice, not that it drips off the side.
- Place the baking sheet in the middle rack and bake for 10 minutes.
- Move the baking sheet to the top rack and seer for 2 minutes (turn the oven to seer).
- Remove from the oven and eat.