Total Time: 4-24 hours to marinate/1 hour of cooking time.
Yield: enough for 4-6 people
This recipe is from a cookbook called Meat Free Monday but with a decrease of ginger. The original recipe calls for 3/4 cup grated ginger and that was a bit intense.
2 blocks of tofu
1/3 cup grated ginger (about 1/3 of hand size)
5 cloves of garlic peeled and finely chopped (I used 10 cloves)
1/3 cup tamari soy sauce
1/3 cup olive olive
1 1/4 cup wine (I used white but the recipe says red or white)
1 1/2 teaspoon turmeric
4 tablespoons ginger beer (or ginger cordial)
Open the tofu, strain, and wrap in a towel while you prepare the marinade.
Grate the ginger. I did this in the food processor.
In the food processor, or a blender, add all ingredients except for the tofu and mix well. This is the marinade.
Cut the tofu into rectangular cubes. I got 18 pieces from each block of tofu.
Grab a casserole dish and pour half of the marinade mix into the dish. Evenly layer all the tofu cuts onto the casserole dish trying not to overlap any pieces.
Top with the rest of the marinade.
Cover and let sit in fridge for at least 4 hours and up to 24 hours. I let mine sit for 7 hours.
Heat oven to 350 degrees and bake, covered, for 35 minutes.
Remove cover and bake for an additional 10 minutes.
Let cool, serve, enjoy!
I'm a diva when it comes to my tofu and I actually enjoyed this even though it wasn't crispy in the slightest. I served this tofu with a tiny bit of sriracha and some steamed broccoli. It would also be delicious with some rice & soy sauce or rice with a curry sauce. The original recipe calls for 3/4 cups of grated ginger which is just too much ginger. I'd say do a 1/2 cup if you really like strong flavors and 1/4-1/3 cup if you're serving a group of people that vary in buds. This isn't the sexiest recipe but it is really easy and good enough to try and keep on the back burner for an easy tofu dish. Cheers!