Hot and Sour Broiled Tofu
Serves 12
5 mins prep
7 mins cook
12 mins total
This tofu will make a believer out of even people who say they don’t like tofu. The secret to making it is to start with well-pressed tofu. It’s firm, chewy, and full of intense flavor – sweet from the hot pepper jelly and honey/agave, while the cayenne, ginger, and hot peppers pieces add a kick. It’s addictive in the way spicier foods are – once you start, you want more, which is okay when it’s as healthy as this recipe.
0 servings
Scan QR code to shop the ingredients!
Get ingredients delivered
Open tofu package, drain the water, and place tofu in a tofu press and press it for at least one hour, or overnight; refrigerate it if you’re pressing overnight. If you don’t have a tofu press, wrap the block of tofu in at least 8 paper towels, going round and round, like wrapping a present. Place the wrapped tofu on a rimmed baking sheet. Place another baking sheet on top of the tofu and set a heavy cookbook or cast iron pan on top. The weight from the heavy object will cause the tofu to release water and the paper towels will soak it up, and excess water will be contained in the baking sheet. If you notice the paper towels are drenched, unbundle the tofu, and re-wrap as necessary. The most water will release in the first 30 minutes, but there’s value to pressing for up to 24 hours for extra-extra chewy tofu. If you plan to press it longer than 3 to 4 hours, you may want to refrigerate it.
Meanwhile, make the marinade by whisking together all ingredients in a medium bowl; set aside.
Slice the pressed tofu into 12 to 16 thin slices and place slices in the marinade. Very gently spoon the marinade over the slices and turn them to coat evenly. They are fragile, so do this very tenderly and carefully. Allow slices to marinade for at least 15 minutes, or up to 12 hours. You can let them marinate for the day while you’re at work which makes for an almost work-free dinner that night; cover and refrigerate if you’re marinating for many hours.
Prepare a baking sheet by lining it with aluminum foil and spray with cooking spray. I use my Siplat although technically you’re not supposed to broil with it. Do not bake on an unlined baking tray unless you love doing really stubborn with blackened and baked-on bits; set aside.
Turn broiler to high and position a rack on the top slot or second slot from the top of the oven. (I use the second slot)
Place marinated slices on the prepared tray and make sure there are no puddles of marinade pooling on the tray. It will burn horribly. Wipe off excess with a paper towel if necessary. Reserve extra marinade in a small bowl for dipping after baking.
Broil for about 7 minutes, or until edges are just beginning to turn golden and darken, with 9 minutes likely being the maximum. Watch your tofu the entire time, stand in front of the oven and do not leave the kitchen. The tofu can and will burn in a matter of one minute so keep a very, very watchful eye on it. I keep the door closed for the first 4-5 minutes. Then I open the door, rotate the tray, and stand in front of the oven with the door ajar, usually for about 2-3 more minutes. I rotate the tray a few times over those 2-3 minutes to find the sweet spot of my broiler’s heat.
Allow tofu to cool on tray for about 5 minutes before serving.
Tofu will keep airtight in the refrigerator for up to 5 days. I like this tofu both warm or served chilled. Serving Tip – Dice the tofu and combine with rice or quinoa and other diced vegetables like bell peppers, carrots, snow peas, or corn. Toss with the extra marinade or with a simple balsamic and oil-based dressing; serve warm or chilled.