You will get addicted to these babies. I can never keep a batch around for more than a day no matter how many I make. And my kids LOVE them and they are only 2 and 3! Although there are a million different flavors you could go with these, I tend to go asian. Spongy tofu likes to be painted with dark colors like Tamari.
Tonight I was transported to Thailand as I was craving the dark Thai peanut sauce that is often served with fried tofu at many Thai Restaurants. So after I baked and cooled these (sans marinade) I coated them in a lovely quick homemade version of this beloved condiment. Let's get cooking.
Marinated Tofu Sticks (best served cold)
1 pound extra firm tofu (If possible buy the tofu that is not packed in water often labeled "high protein". If your tofu is packed in water I suggest draining it and pressing it between two glass plates with a heavy object on top for at least an hour, draining the liquid periodically)
Olive oil spray or brush for brushing on oil
1/2 cup Tamari (or Soy Sauce)
2 Tablespoons Agave Syrup (or Sugar)
1 teaspoon garlic powder (or fresh)
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon groung ginger (or fresh)
Prepare tofu by removing excess liquid and slice into 3 inch strips about 1/4 inch thick. Mix together Tamari, Agave and Spices and place in shallow baking dush. Place tofu sticks into mixture for 10-12 hours turning once so mixture is evenly absorbed into tofu. Preheat oven to 250 degrees Farenheit. Place an oven-safe rack on top of a larger baking sheet and spray with olive oil or brush some on the rack. Arrange drained tofu on rack so peices are not touching. Spray tops of tofu sticks with oil or brush on individual peices. Bake for 2 hours turning all peices over halfway through cooking time. Remove from oven and allow to cool at room temp before placing in a sealed container in your fridge. Best eaten within 1-2 days.
Alternate method would be to skip marinade and just bake them with olive oil spray and dress up with flavor/sauce the end. This is what I did tonight and here is what I dressed them in once they had cooled slightly.
Dark Brown Thai Peanut Sauce
2 T Tamari
1 T Agave syrup
1 t Fresh grated ginger
1/2 t Toasted Sesame Oil
1 T chopped roasted peanuts (unsalted)
1 T fresh chopped cilantro
Please let me know if you have any questions about this recipe. It is time consuming but I guarantee it is worth it. You might even convert a non tofu lover on this one.
The finished product should be slightly crunchy on the outside and moist, tender and chewy on the inside. Avoid overbaking or they might get too dark depending how long you marinate them.