I took two recipes I found online - General Tso's Tofu and Asian Style Savory Baked Tofu on RecipeZaar, made a few changes, and came up with a super nice tofu dish that is vegan. I wasn't able to take any pictures, but will do that the next time I make it and add it here. My version looked a lot like the picture above though, which is from The Girl Who Ate Everything blog. Mike, who is a meat eater, liked it a lot and gave it a thumbs up. It's all in the sauce - which is very good. It looks complicated, but is sooo easy.
Gather the ingredients, cook the rice, mix the marinade, bake the tofu, make the sauce, add tofu to sauce.
12 - 14 ounces firm tofu
Rice or rice noodles (I like short-grained brown rice)
2 tablespoons dark sesame oil
2 tablespoons low salt tamari sauce
1 tablespoons rice wine, sake or dry sherry
1 tablespoons rice or cider vinegar
1 garlic clove, minced
2 tablespoons finely minced onions
1 teaspoons grated fresh ginger root
3 tablespoons water
1/4 teaspoon hot chili paste or to taste
6 chopped green onions
2 tablespoons minced ginger
2 tablespoons minced garlic
1 1/3 cup vegetable stock
4 tablespoons low salt tamari or soy sauce
8 tablespoons maple syrup, agave nectar or sugar
2 tablespoons dry sherry
1 tablespoon rice or cider vinegar
4 tablespoons water
2 tablespoon cornstarch
Cook the Rice:
Cook the rice in vegetable stock (optional) with a little tamari (optional) and when the water has been absorbed, let it sit and "steam cook" for at least 15 minutes off the heat with the lid on the pot.
Press the Tofu:
For best results, the tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade. To do this, gently squeeze some of the water out by hand. Then, using paper towels or small towels, lay the towels on a plate, the tofu on top of the towels, and more towels on top of the tofu. Then place a heavy flat pan on top of the tofu to press out the moisture. An iron skillet works great. Press the tofu like this for at least 30 minutes.
After 30 minutes, cut the tofu to into approximately 1" chunks or even a little smaller. Place in a baking dish so that the tofu is a single thickness.
Mix the Marinade:
While the tofu is being pressed, mix the marinade. Simply whisk together the ingredients in a bowl. Pour the marinade over the tofu in the baking dish and let marinate up to 24 hours. Or it can be used right away.
Cook the Tofu:
Preheat oven to 375 degrees. Bake tofu about 35 - 45 minutes or until all liquid is absorbed and tofu is golden. Flip tofu once or twice during the baking.
Make the Sauce:
Heat some vegetable oil in a pan on medium heat and add the onions, ginger and garlic; cook for about two minutes and be careful to not burn the garlic.
Add vegetable stock, tamari, maple syrup and vinegar.
Mix cornstarch and water together and pour into mixture, stirring well. Turn up heat slightly and cook until sauce thickens.
Add baked tofu and mix. Serve immediately over rice with steamed broccoli.
This will definitely go into my regular rotation.