I gave this to a finicky 19-year-old, and both he and the other diners devoured it. But the only reason people were disappointed was that I didn’t have enough.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 6 slices |
Ingredients
- 10 ounces firm tofu, cut into 6 slices
- ¼ cup water
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons minced fresh ginger root
- 1 clove garlic, minced
- ½ teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 green onion, minced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tofu slices into a square baking dish in a single layer.
- Stir water, soy sauce, balsamic vinegar, brown sugar, ginger, garlic, and cornstarch together in a small saucepan; bring to a boil while stirring continually. Pour sesame oil into the boiling mixture while stirring to incorporate fully; remove from heat and pour over the tofu.
- Marinate tofu for 15 minutes.
- Heat a small skillet over medium heat. Cook sesame seeds in skillet until fragrant, about 5 minutes.
- Bake tofu in preheated oven until it looks glazed, about 25 minutes. Garnish with sesame seeds and green onion.
- If preparing tofu in advance, refrigerate overnight to marinate, rotating tofu occasionally to keep covered.
Reviews
Sesame Seed Baked Tofu Haiku: “Had to drain tofu. Or it would’ve been too wet. End taste was just fine.” I marinated my tofu (that I’d weighted b/t paper-towel lined plates and a cast-iron skillet) in its 6 slices overnight, but I wish that I’d cut them into cubes so that they could’ve absorbed more flavor, and also had more surface area for baking. At 30 min., the texture of said 6 slices just wasn’t what I was after, i.e. a little on the crispier side, which I know isn’t the easiest to accomplish w/ tofu, and probably even more difficult if you don’t drain the liquid from it 1st, which this recipe neglects to mention doing. But in the end, despite it not being more crispy, the flavor was quite nice, and I served it w/ basmati rice and steamed broccoli for a light dinner.