|Start this easy tofu marinade in the morning before you leave for work, and bake it when you come home.|
I adore the signature, hot-sweet-sour essence of Southeast Asian dishes. This flavor trinity inspired me to create this easy, fusion baked tofu. The sweet comes from apple juice and agave nectar, sour from apple cider vinegar and Dijon mustard, and heat from garlic, ginger and a glob of your favorite hot sauce [I love Sriracha ] This takes 15 minutes of hands-on time, tops; I am really into easy meals, lately – as I'm sure you all are.
Before I give you the recipe, I'd like to announce, without further ado, the winner of The 30-Day Vegan Challenge. Congratulations.....[drumroll]....Bev, the vegan wannabe! Bev, please email me at firstname.lastname@example.org with your mailing address. Thanks to everyone who entered. Watch for more cool giveaways during the remaining days of VeganMofo.
Baked Apple-Dijon Tofu
- 1/2 cup unsweetened apple juice
- 3 T agave nectar
- 2 tsp apple cider vinegar
- 2 T soy sauce
- 1/2 T hot sauce [or to taste]
- 1/2 T olive oil
- 2 tsp Dijon mustard
- 1 garlic clove, crushed
- 1-inch piece of ginger, peeled and minced
- 1/2 cup sesame seeds, divided
- 1 pound of extra-firm tofu, pressed, and sliced into 4 steaks
In a large glass baking dish, whisk together juice, agave nectar, vinegar, soy sauce, hot sauce, olive oil, mustard, garlic, ginger and 1/2 of the sesame seeds. Place the tofu in the marinade. Flip, cover and refrigerate for at least 2 hours or overnight, turning occasionally.
Preheat oven to 400 degrees. Bake uncovered for 15 minutes, Remove from oven and gently flip tofu. Scatter remaining sesame seeds on top of tofu steaks, pressing down slightly with the back of a spoon. Bake 10-15 more minutes. Scrape up any remaining sauce to serve alongside the tofu.