Great recipe. Less oil is def. needed. I use 2 tblspoons olive oil and 2-3 drops of sesame oil. Using the 4 teaspoons of sesame really, really overpowers. I also found it best to freeze the tofu after pressing the water out. Freezing for about an hour allows tofu to be cut into into thinner pieces without it falling apart. I followed previous advice and I bake with all the marinade, turning tofu over halfway and then either letting moisture cook to a yummy glaze, takes about 1.5 hr or I take it out after an hour and serve the marinade over rice for a full meal. These tofu triangles also work great in curry dishes! The baked marinade really helps the tofu keep it's form in the hot skillet full of coconut milk and curry and it adds an extra depth of flavor to the curry dish!
Was this review helpful?
8 users found this review helpful
Great recipe. Less oil is def. needed. I use 2 tblspoons olive oil and 2-3 drops of sesame...