![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/04\/tofu-1-300x213.jpg\")
The thing is frying tofu just right is very difficult, but baked tofu is about impossible to mess up.<\/p>\n
Plus, it comes pre-flavored with the saltiness of soy sauce and the spiciness of sambal oelek. Oh, and there\u2019s wine. And that, combined with time, is about all it takes to transform the flavorless, spongy soy protein into something that is good enough to eat by itself.<\/p>\n
I couldn\u2019t even tell you where I initially found the recipe, but I know the blog post similarly raved about the ease. And frankly, I think I added the sambal oelek. I just know that I make it often enough, and it\u2019s easy enough that this is the first time I\u2019ve written it down.<\/p>\n
My favorite uses for it are for spring rolls, stir fry (but keep it separate, otherwise it absorbs the liquid), and simple vegetable wraps. But options are endless as long as you have the delightful base.<\/p>\n Here\u2019s what I did:<\/p>\n Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n Open and drain the tofu. Then, press it to drain more of the liquid for at least an hour. I\u2019ve worked out a system where I use the sheet pan as the catch for the excess liquid, then place an upside-down rounded plate on top of the sheet pan, put the tofu on the plate, and then use a heavy lid like for a Dutch oven or another plate with a weight on top to press the tofu. (This can also be done a day in advance, and store the drained tofu in a Tupperware.)<\/p>\n Once the tofu is strained, cut it into 15 to 20 long slices. Again, I use the overturned plate to do my cutting so I don\u2019t dirty more dishes.<\/p>\n Heat the oven to 325.<\/p>\n Then, mix together the soy sauce, wine, sambal oelek and sesame oil, if using.<\/p>\n Rinse and dry the sheet pan, and then coat it with canola oil. Place the slices of tofu on the sheet pan in a single layer. Brush on about half of the soy sauce mixture, and let sit for 5 minutes so the tofu absorbs most of the flavorful liquid, Turn over the slices carefully, and brush the remaining sauce on the other side. Let it absorb into the tofu for another 5 minutes. It\u2019s OK if not all the liquid absorbs.<\/p>\n I usually spray with a little more oil because I\u2019m paranoid it\u2019ll stick.<\/p>\n Bake the tofu for 15 minutes, take out of the oven, and *carefully* flip over the slices. Bake for another 15 to 20 minutes until nice and browned and the liquid absorbed. Let cool slightly, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" I discovered the joys of tofu as a college student trying Thai food for the very first time. But I could never really figure out how to cook the tofu so that it came out like the wonderful pad see-ew or Pad Thai I got at restaurants. If I\u2019m honest, I still haven\u2019t mastered it. … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/04\/tofu-2-258x300.jpg\")
\n