New Wave New Fave Baked Tofu Or Tempeh Food

NEW WAVE-NEW FAVE BAKED TOFU OR TEMPEH

New Wave-New Fave Baked Tofu or Tempeh image

Provided by Crescent Dragonwagon

Categories Soy Side Bake Marinate Vegetarian Dinner Tofu Chill Honey Soy Sauce Peanut Butter Advance Prep Required Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Kosher

Yield Enough for 12 to 14 ounces of tofu or tempeh

Number Of Ingredients 11

Ingredients

1/3 cup natural, unhydrogenated peanut butter
1/3 cup tamari or shoyu soy sauce
1/3 cup honey, light brown sugar, maple syrup, or thawed, undiluted frozen apple or pineapple juice concentrate
1/4 cup apple cider vinegar
4 to 6 cloves garlic, quartered lengthwise
About 1 tablespoon chopped fresh ginger (optional)
1 to 2 tablespoons tomato paste or ketchup
1 canned chipotle pepper in adobo sauce, 1/2 teaspoon cayenne, or 1 fresh serrano or jalapeño pepper, de-stemmed
Juice and grated zest of 1 orange (optional, but good)
12 to 14 ounces drained, sliced traditional water-packed firm or extra-firm tofu or tempeh
Vegetable oil cooking spray

Steps:

1. Combine the peanut butter, tamari, honey, apple cider vinegar, garlic, ginger, tomato paste, chipotle, and orange juice and zest in a food processor and buzz until the ginger is finely chopped.
2. To use the marinade, place the tofu in a nonreactive bowl or zip-top bag and pour or spoon this luscious mixture over it. Refrigerate the tofu, covered, overnight.
3. The next day, preheat the oven to 375°F and generously spray a nonreactive baking dish with oil (I use an 8 or 9 by 12-inch deep glass baking dish).
4. Place the tofu and its marinade in the baking dish, spreading the marinade as needed so both sides of the tofu slices get a good smear of it. Bake, turning once, until fragrant, firmed up, and golden to deep brown in spots with the marinade considerably thickened, about 30 minutes.

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