We think that this may be the most useful recipe in the book. Baked tofu is a reliable standby and can be dressed up to suit almost any menu. Whip up a marinade, pop the tofu in the oven, start cooking rice or pasta, and decide on a vegetable or salad. Baked tofu is also a nice addition to stews, sautés, sandwiches, and salads.

　　

Ingredients

serves 4

　　1 cake firm tofu (about 16 ounces)

　　

Basic Marinade

1 tablespoon vegetable oil

　　1 tablespoon dark sesame oil

　　3 tablespoons soy sauce

　　2 teaspoons grated peeled ginger root (optional)

　　1 garlic clove, pressed (optional)

　　

In the Oven

Step 1

Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30 to 40 minutes. Serve hot, at room temperature, or chilled.

　　

On the Stovetop

Step 2

Cut the tofu into small cubes. Heat the vegetable oil and the sesame oil in a large skillet. Add the tofu and sauté, stirring often, for 4 or 5 minutes, until lightly golden. Add the soy sauce (and other marinade ingredients if you are using a variation), lower the heat, and simmer for 3 or 4 minutes longer. Done!

　　

Variations: Spicy Tofu

Step 3

Add 2 to 3 teaspoons of Chinese chili paste with garlic to the basic marinade and reduce the soy sauce to 2 tablespoons.

　　

Step 4

Serve with assorted steamed and raw vegetables and Spicy Peanut Sauce (page 256).

　　

Sweet and Sour Tofu

Step 5

Add 2 tablespoons of vinegar and 1 tablespoon of honey, maple syrup, or sugar to the basic marinade.

　　

Step 6

Serve with Lemongrass Rice (page 181) and Sesame Broccoli (page 193).

　　

Chipotle Tofu

Step 7

Use 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 tablespoons chopped chipotles in adobo sauce, and 1/4 cup chopped fresh cilantro (optional) for the marinade.

　　

Step 8

Try with Yellow Rice (page 179) and Quick Avocado & Corn Salsa (page 233).

　　

Barbecue Tofu

Step 9

Mix together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and 3/4 cup of Barbecue Sauce.

　　

Step 10

Serve on rice, orzo, or mashed potatoes topped with sautéed onions and peppers. On the side, serve collards (page 162) and/or Baked Acorn Squash Crescents (page 198).

　　

Southern-Style Tofu

Step 11

Coat the tofu with a mixture of 1 tablespoon vegetable oil and 1 tablespoon Old Bay Seasoning.

　　

Step 12

Bring on the backyard picnic food—Chipotle Potato Salad (page 216), corn on the cob with one of our festive toppings (page 188), Broccoli Slaw (page 208), and Banana Cupcakes (page 274).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.