I’m always disappointed when I try to stir fry tofu. I can never get it to absorb the flavors of a marinade and it’s never as crisp as I would like. Frustrated by this, I started asking my vegetarian friends for advice and got two useful tips: 1) buy a dense tofu (if you live in Davis, the Sacramento Tofu Company tofu that comes in a vacuum-sealed package works well) and 2) bake–rather than saute–it! This fall/winter Vicken and I took both pieces of advice to heart and found our new favorite way to prepare tofu.

You start by slicing the block of tofu in half and pressing it between paper towels to remove excess water. Then you slice it into bite sized pieces and place those in a baking dish. Next you make a marinade on the stove top and pour it over the tofu.

You can let the tofu hang out in the marinade for a few minutes, but i wouldn’t leave it too long. You want the tofu to take up the flavors of the marinade, but if it sits too long before baking the tofu will take up all the soy sauce and be too salty. Halfway through the baking time, I turn each piece of tofu over, rather than haphazardly stirring it. This is a little bit of a pain, but if you’re anal like me and want the tofu to be evenly browned, it’s worth it.

With this newfound cooking method, I began baking tofu for all kinds of things, including salads. I managed to not get totally sick of the quinoa salads I was making this summer and made a winter version to take on a climbing trip recently. I made it with tofu, broccoli and toasted almonds, but you could get creative and add whatever veggies you have on hand.

As the weather has gotten warmer recently, I have been dreaming about tomatoes and cucumbers and all the summer quinoa salads that are just around the corner! Before I can plant the summer garden I’ve still got quite a lot of beets, beet greens, chard, and carrots to eat. I just don’t know if I can take another week of cooked greens! On the off chance that you aren’t sick of them yet, you’ll be hearing about a good recipe involving greens, sweet potatoes, and black beans in an upcoming post! I’ll do my best not to put it off too long…

Baked tofu
recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective

1/3 cup soy sauce
1/3 cup dry sherry
1/6 cup rice vinegar
2 tablespoons brown sugar

1 pound tofu
2 tablespoons peanut oil or vegetable oil

1. In a small saucepan, bring the marinade ingredients to a boil. Simmer for 1 minute and remove from the heat.

2. Cut the blocks of tofu into 1/2 inch slices, then cut the slices into 1 inch squares. Place the squares in a single layer in a nonreactive heatproof pan. Pour the marinade over the tofu squares, sprinkle on 2 tablespoons of oil, and set aside for about 5 minutes.

3. Preheat the broiler. Broil the tofu for 7 to 8 minutes, until lightly browned; then turn it over with a spatula and brown the other side (another 4-5 minutes). Remove from pan and set aside until ready to add to salad.

Quinoa salad

1 cup quinoa
2 cups water

1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
pinch sugar
pinch salt

2-3 cups chopped broccoli
1/2 cup toasted slivered almonds
1 pound tofu, cubed and baked (see recipe above)

1. Combine water and quinoa in a saucepan and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 15 minutes. Drain any excess liquid from quinoa and set aside to cool to room temperature. (You can make the quinoa ahead of time and refrigerate until you are ready to assemble the rest of the salad.)

2. Meanwhile, steam or blanch broccoli for 3-4 minutes, until it is tender, but retains its bright green color. Remove from heat immediately and put into a strainer. Run cold water over the broccoli for a few seconds to stop the cooking and then shake off excess water.

2. Combine olive oil, vinegar, garlic, sugar, salt and pepper in a jar and shake to combine. Pour the dressing over the quinoa and mix well. Add the broccoli and tofu and stir to combine. Top with the toasted almonds and serve immediately.