35 minutes + marinate time
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1 package (14 ounce) extra-firm tofu
6 ounce boiling water
2 black tea bags
1 tablespoon reduced-sodium soy sauce
½ teaspoon ground ginger
2 garlic cloves, minced
Remove tofu from package, wrap in a dish towel, and top with a heavy object such as a stack of books to press and remove the water for 10 minutes. Alternatively, you may use a tofu press
Meanwhile, add your tea bags to the boiling water to steep for 2-3 minutes. Discard the tea bags, and add the soy sauce, ginger, and garlic to the tea.
One the tofu is pressed, unwrap from towel and slice into 12 even pieces. Lay pieces in a glass casserole dish and cover with marinade.
Let the tofu marinate for at least 1 hour, but preferably overnight, turning the tofu pieces over halfway through the marinating time.
Preheat the oven to 375F degrees, and spray a baking sheet with non-stick spray. Add tofu pieces to prepared baking pan, and bake for 25 minutes, or until tofu is golden brown and firm.
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I have made variations of recipe a few times and they have come out great. My favorite so far has been using a mixture of about 1/4 Lapsang Souchong tea to 3/4 regular black tea, which added a nice smokey flavor. I also prefer freshly grated ginger to ground powder.
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