One thing about our tofu - we DON'T use it as pseudo-meat. Won't fool anyone if you try to disguise it. We just let it be itself, its more successful that way. Hmmm, maybe that's a life-philosophy good for people as well?
Here's one example of a "baked" tofu:
14 oz block firm tofu
1 medium onion, coarsely chopped
3 fresh green chiles
3 Tbsp soy sauce
1/4 cup red wine vinegar
2 Tbsp brown sugar
2 tsp grated fresh ginger root
2 garlic cloves, minced or pressed
1 tsp dried thyme
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground black pepper
Press the tofu for at least 30 minutes. While the tofu is pressing, combine the jerk sauce ingredients in a food processor or blender and puree until smooth. Set aside.
Preheat the oven to 400 degrees.
Drain the pressed tofu. Cut the block of tofu in half crosswise, then cut each half into three slices. Stack the slices and then cut through all three layers on the two diagonal, making an X. This will make 12 triangular pieces from each block of tofu. Gently toss the tofu triangles in the jerk marinade and place them in an unoiled 8x12 non-reactive baking dish. Bake for 1 hour, carefully turning the tofu about every 20 minutes.
And here's an example of a sauteed tofu recipe:
Thai Tofu with Zucchini, Red Bell Pepper, and Lime
2 Tbsp peanut oil, divided
1 12-ounce package extra-firm tofu, pressed, drained, cut into ¾ x ¾ x ¼ inch cubes
12 ounces yellow or green zucchini, cut in half lengthwise, then cut crosswise into ¼ inch pieces (shaped like Ds)
1 large red bell pepper, cut in half crosswise, then vertically into thin strips (shaped like Js
1 Tbsp minced peeled fresh ginger
11 oz canned coconut milk
3 Tbsp fresh lime juice
1-1/2 Tbsp soy sauce
¾ tsp Thai red curry paste
½ cup sliced fresh basil, divided
Heat 1 Tbsp oil in large nonstick skillet over medium-high heat. Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl. Add remaining 1 Tbsp oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes. Return tofu to skillet. Add ginger; stir 30 seconds. Add coconut milk, 3 Tbsp lime juice, soy sauce, and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about 6 minutes. Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil; serve over rice to 4.
Notes: Trader Joe’s Thai Red Curry Sauce instead of last 6 ingredients. Sprinkle each serving with 1 Tbsp of fresh cilantro. Can replace ½ the tofu with baby Portobello mushrooms, sliced (sauté with bell peppers and zucchini).