West Seattle is a great place to live… we’ve got views, water, parks, beaches, a casual neighborhood vibe, and several really amazing grocery stores, including PCC Natural Market. PCC is the kind of place where you want to shop in your yoga pants without any makeup on. Everybody carries reusable grocery bags (dammit, why are mine always at home instead of in the car?) and you feel a little healthier and socially responsible, just by walking in the door. It’s a good place – and they share their recipes, including my very favorite PCC deli item, Steph’s Tofu.
If my Braised Garlic Ginger Tofu recipe didn’t convince you of the deliciousness of tofu, maybe Steph’s recipe will do the trick. Personally, I have been known to open my little plastic deli container in the car and eat this with my fingers while driving home from the store. I know that’s kind of piggy, but Steph’s Tofu is just that good.
All of the ingredients in this recipe are available at PCC and better grocery stores. I have also included substitutions in case you can’t find these ingredients – organic optional.
Steph’s Baked Tofu is the perfect protein addition for our Easy Asian Noodle Salad.
- 2 Tbsp. canola oil
- ½ cup organic orange juice concentrate
- ½ cup Mirin rice wine*
- ¼ cup organic low-sodium tamari*
- ¼ cup organic toasted sesame oil
- 2 Tbsp. organic brown rice vinegar*
- 2 Tbsp. finely minced garlic
- 2 Tbsp. finely minced organic fresh ginger
- 2 pounds organic extra-firm tofu
- * Substitute Dry Cooking Sherry for Mirin, substitute low-sodium soy sauce for tamari, substitute rice wine vinegar for brown rice vinegar.
- Preheat oven to 350° F. Grease a medium-size casserole dish with 1 Tbsp. vegetable oil.
- Combine the orange juice concentrate, Mirin, tamari, and 1 Tbsp. canola oil, brown rice vinegar, garlic and ginger. Mix well. Cut the tofu into ½-inch cubes and combine it with the orange juice mixture. Marinate the tofu for 30 minutes, stirring occasionally with a wooden spoon.
- Grease a 9" x 11" baking dish with the remaining 1 Tbsp. of oil. Pour the tofu and marinade into the baking dish. Bake the tofu for 75 minutes - gently stirring every 10 minutes or so to bake all sides evenly. Serve hot as an entree or an appetizer or refrigerate and use cold in salads, sandwiches, or wraps.