Recipe: Broiled Asian Tofu

Serve as a protein with a vegetable, such as our breadcrumb brussels sprouts, and a carbohydrate like roasted sweet potatoes. Or cut into strips to add protein to a salad or a bowl. The cold tofu rectangles also make a delicious snack.

Prep Time

60 minutes

Cook Time

15 minutes

Makes

5 servings

Ingredients

2 pounds extra-firm tofu

Marinade:

¼ cup low-sodium soy sauce

¼ cup water

1 tablespoon olive oil

1 tablespoon Mirin, optional (see Note)

½ teaspoon onion powder

¼ teaspoon garlic powder

1/8 teaspoon powdered ginger

Preparation

Rinse blocks of tofu; pat them dry with paper towels. Put several layers of paper towels on two large dinner plates. Cut each block of tofu into 8 rectangles. Lay the rectangles on top of the paper towel-lined plates. Let the tofu pieces drain on the towels for at least 20 minutes.
Make the marinade: combine all the ingredients for the marinade in a 2-cup measuring cup or small bowl and whisk them together well.
Line a rimmed baking sheet with a piece of parchment paper, letting it overhang two inches on the short sides of the sheet pan. Place the tofu rectangles close together (with about ¼” space between them) in three rows in the center of the parchment paper.
Whisk the marinade again. Pour it evenly over the tofu rectangles. Turn the rectangles over to coat both sides with marinade. Fold the parchment paper edges over the tofu on all four sides, making a “package” of tofu. (This concentrates the marinade under the pieces.) Let the tofu pieces sit for 20-30 minutes, turning them over midway through the time.
Prepare to broil the tofu. Place the top oven rack about 6 inches below the broiler element. Preheat the broiler to a low setting (500° F).
Carefully lift the package of tofu pieces off the sheet pan and set aside. Line the sheet pan with aluminum foil. Place the tofu pieces, spacing them evenly and leaving space between them, onto the aluminum foil. Using a basting brush, dip it into the excess marinade on the parchment paper and brush it onto the tofu pieces.
Place the pan on the top oven rack. Broil for 5 minutes; then check the tofu for doneness. At this point, it should be golden-colored. If you would like the surface to be crispier, broil it for 1-3 more minutes until golden-brown. (Actual times for broiling may vary slightly depending on the oven.)
Remove the pan from the oven. Turn the tofu rectangles over. Brush them with any remaining marinade from the paper. Return the pan to the broiler. Broil for 5 more minutes. Check for doneness. If you would like it darker and crispier, broil for 1-2 more minutes. Remove the pan from the oven.
Let the tofu pieces cool for 10 minutes. To serve, place the rectangles on a plate as a protein; or cut them into strips or pieces to place on a salad or a bowl. Store in the refrigerator for 3 days. The cold tofu rectangles also make a delicious snack.

Note: Mirin is a Japanese sweet rice wine. You can find the Mizkan brand in the ethnic aisle of your grocery store. This adds a sweet element to the marinade. You can substitute 2 teaspoons of maple syrup, agave nectar, or honey for this ingredient, or you may eliminate it.