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2 1-lb. blocks firm tofu 3 Tbsp. soy sauce 1 1/2 Tbsp. toasted sesame oil 1 1/2 Tbsp. dry sherry 3 Tbsp. water 1/4 tsp. pepper• Freeze the tofu for at least one day then thaw it and squeeze out the excess water. This changes the consistency of the tofu, making it chewier and more porous. • Place the two blocks of tofu next to each other in an oiled loaf pan, making sure that they are as close together as possible. • Combine the soy sauce, sesame oil, sherry, water, and pepper to create a marinade. • Pour 2/3 of this marinade over the tofu, cover the dish, and place it in the refrigerator overnight. Cover the remaining marinade and refrigerate it. • Remove the tofu from the refrigerator and pour the remaining marinade over the top. • Bake at 350°F for 90 minutes, basting every half hour and flipping after 45 minutes. (When flipping the tofu, use caution so that it does not break apart.) • Cool the tofu to room temperature or place in the freezer until cool, at which point it will have a firm, meaty consistency. • Use it in sandwiches, as a main dish with gravy, or come up with your own serving ideas. Makes 6-8 servings