There is a magnificent Asian grocer near us, their shop is so large it goes on and on. And, well, it has inspired me to play more with tofu. They have every variety from Five Spice Tofu to Deep Fried Tofu, to the hardest firm Tofu to the silkiest Silky Tofu.
For this recipe, I used really firm tofu. It is first marinated then baked for a delightful snack or summery side dish. It is a perfect dish, sticky and dark. Eat with a green mango salad. Or a crunchy, herby, green Asian Style Salad.
Sauteed Marinated Tofu
When you get home from work, take a block of really firm tofu, and cut into cubes.
Make a marinade with a quarter cup or more of hoisin sauce, a crushed clove of garlic, some chilli sauce to taste, grated ginger, light soy sauce, lime juice, a few drops of sesame oil and about a tspn of Chinese five spice powder (optional). Mix it well.
Mix the tofu with the marinade making sure that the pieces are coated well, and leave to marinate for 30 mins.
Heat the oven to about 200C.
Open your wine while the tofu is marinating. Sit and enjoy your book until it is time to pop the tofu in the oven.
Then toss the tofu pieces and the marinade into an oven pan and bake in a moderate oven for half an hour. It may take longer if your oven is not fan forced (or use a slightly higher temperature).
Place on a serving dish, scatter with green coriander and slivers of spring onion (scallion), serve and enjoy! It is nice with a squeeze of lemon juice.