Reconsider Tofu with Asian Baked Tofu

Baked tofu is something Ive been making and eating for so long now that I dont even consider it a real recipe. Its just a little of this and a little of that all mixed together then poured over extra firm tofu for that nice hint of spice and chew. When I meet people who tell me they dont like tofu, I tell them they just havent had it prepared right. Its true though---that first tofu experience is often the make or break. I really wish everyone could enjoy this version as their first experience so they would know just how delicious tofu can really be. We can easily go from this: To this, in just thirty minutes The other day I spent some time taking detailed notes about the ingredients and measurements I used instead of haphazardly throwing things into a bowl. The result was tofu that was perfectly chewy with slightly edges and a sweet and spicy bite. Yum. Use this recipe as a base for all your tofu needs. I like my baked tofu alongside some greens and either rice, pasta or couscous, and leftovers are even better folded into a burrito the next day. Proclaimed tofu hater? Just try it. Then, well talk.

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Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.