October 15, 2012
1 pkg tofu (any kind) approx. 450 grams/ up to 1 lb (the pkg I used had just 337 grams)
2 Tbsp soy sauce (tamari)
1 tsp canola oil
1 tsp sesame oil, optional
1 tsp garlic powder
1 tsp onion powder
3 or more Tbsp sesame seeds
Cut tofu into cubes. Mix together with soy sauce and leave a few minutes to allow tofu to absorb the flavor. Add rest of ingredients and mix together. Pour into a small baking pan and drizzle with additional oil — not too much (we want to keep the fat down!). Bake at 350°F (180°C) for 30 minutes for a soft texture, 45 for a medium texture, and an hour or more for crispy, crunchy cubes. Mix every few minutes to ensure even exposure to the oven’s heat.
Note: This tastes best eaten fresh. If refrigerated overnight, the texture becomes a little rubbery.
Tip: You can try to sneak a piece of tofu into your cholent. Put it in a small cooking bag, pierce the bag with a knife or fork all over and put in the cholent. Voilà! You will have cholent-flavored tofu.
Tip: To make this dish more piquant, add some freshly ground ginger and a bit of cayenne pepper.\
This recipe originally appeared in Mishpacha Magazine.