Ginger Baked Tofu
Place tofu between a few layers of paper towels or a clean kitchen towel. Place a heavy plate on top; add a few books to the plate to press the tofu and drain excess liquid, 20 to 30 minutes.Advertisement
Unwrap tofu and slice into 2-inch slices that are 1/4-inch thick. Arrange slices in a large, shallow baking dish.
Combine liquid aminos, canola oil, lemon juice, agave nectar, garlic, thyme, ginger paste, and cayenne pepper in a food processor; blend until smooth. Pour over tofu slices.
Marinate tofu in the refrigerator, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake tofu in the preheated oven until golden brown, about 30 minutes.
Substitute pure maple syrup for the agave syrup if desired.
I find cutting the tofu block in half and then running it through a square egg slicer can save time and make uniform slices.
If you lower the temperature to 300 degrees F (150 degrees C) and bake for an hour, the tofu will firm up even more, making for a meatier texture.