This has quickly become my new favorite way to make tofu--and I have a lot of great tofu recipes. I made a few small changes. I used only 3 tbsp. soy sauce (reduced-sodium tamari) and 1 tbsp. water instead of 1/4c soy sauce. And I never use sesame seeds. Oh, and I bake it at 350 degrees, not 375. I think lowering the soy sauce and baking at the lower temp. eliminate the salty/burning problem others had. Also, I marinate overnight and use light tofu-- which comes out soft right after baking but when it cools it gets really firm. I usually end up eating it cold. The flavor is just excellent--smoky barbecue goodness.
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This has quickly become my new favorite way to make tofu--and I have a lot of great tofu...