BY SLOW-ROASTING the tofu, you give it time to absorb all the delicious marinade. This tofu can be served as a topping for rice, but I prefer it at room temperature, as an hors d’oeuvre, snack, or lunch box treat.
SERVES: 4 TO 6
INGREDIENTS:
- 2 pounds extra-firm or firm tofu
- 6 tablespoons soy sauce
- ¼ cup dry sherry or rice wine
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon sugar
- 2 garlic cloves, minced
- ½ to 1 teaspoon Chinese chili paste with garlic (available where Chinese foods are sold)
- 3 tablespoons white (hulled) sesame seeds
INSTRUCTIONS:
- Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.
- Wrap the tofu in paper towels and squeeze gently to remove excess moisture. Cut each block horizontally into three ½-inch-thick slices. Cut each slice in half, then cut each half into 2 triangles. Arrange in a single snug layer in the baking dish.
- Combine the soy sauce, sherry, oil, vinegar, sugar, garlic, and chili paste in a small bowl and whisk to combine. Pour over the tofu.
- Roast for 30 minutes. Turn the tofu over, scatter the sesame seeds on top, and roast for about another 15 minutes, until the marinade has been mostly absorbed and the sesame seeds are very lightly colored.
- Serve hot or at room temperature. The tofu can be refrigerated in an airtight container for 4 to 5 days.
