This is how to make baked spicy tofu that Rhys seems to enjoy considerably. Vicki and I also enjoy it considerably.
Fling these things into a blender or foop, with energy and determination:
- One medium onion
- As much garlic as you can get away with -- I use 4-6 cloves.
- 1/3 cup of soy sauce
- An inch of peeled fresh ginger, or a scoop of pureed fresh ginger
- A tablespoon of vinegar.
- A teaspoon of chili-garlic paste (or other hot sauce)
- A tablespoon or two of sesame oil
- If you are not feeding it to a baby, a teaspoon of honey.
- 1/2 cup water
Foop or blend them until they are a thick and pungent paste.
Acquire 2 lbs of firm tofu -- as with rafters (no, really. rafters), the firmer the better. Thwack it into smallish cubes, between 1/2 and 1 inch on a side. Cast the tofu cubes valiantly into a big nonreactive baking dish. Drown them under the thick and pungent paste, and whirl them delicately with a spatula to make sure they are all covered.
Realize at this point that you should have preheated the oven to 400, but this stuff isn't very sensitive, so toss it into the oven and turn it to 400 for half an hour or so, 'til much of the water has boiled off. Then turn it down to 300 and bake for another half hour or so, stirring once or twice, 'til all the water has boiled off and it smells most sentimental.
Then devour. It's good by itself, or on a pizza, or on rice, or all sorts of things. The brave might even put it on sandwiches.