I enjoy cooking with tofu and creating new dishes. There are some people who do not like the flavor or texture of tofu. One reason I believe is the water the tofu comes packed in. Pressing tofu takes out the water the tofu absorbs inside. If you are a fan of tofu it is worth the investment to buy a tofu press: http://www.amazon.com/gp/product/B002QO5LY8/. I cook tofu three or four times a week and this press works well for removing the water. I put my tofu in the press for 30 minutes before cutting or cooking. Another secret I have learned after pressing and cutting your tofu put in your freezer and freeze. This gives the tofu a better flavor, changes the texture, and marinates absorb quickly.

Japanese and Chinese cooking is one of my families' favorite meals. On Sundays I try to cook something special. I have learned that baking tofu makes it crispy and the center cooks. When I make this dish I prepare my tofu the day before. This way it can marinate overnight in the refrigerator. I have also cooked the tofu on the grill during warm summer months.

Ingredients

1 Package Extra Firm Tofu, drained and pressed 30 minutes

½ Cup Karo Dark Corn Syrup

1 Tablespoon Cornstarch

½ Cup Dark Soy Sauce

3 Tablespoons Vegetable or Corn Oil

2 Tablespoons Sesame Seeds

2 Cloves Garlic, minced

1 Teaspoon Black Pepper

½ Teaspoons Grated Fresh Ginger

½ Cup Chopped Green Onions

Vegetable cooking spray

Ingredients Salad

1 to 2 Cucumbers

2 Carrots

1 White Onion

10 Radish Red

5 Radish White

Ingredients Marinate Sauce for Salad

1 Tablespoon Fresh Ginger, graded

6 Limes, juiced (around 4 tablespoons)

½ Cup White Vinegar

2 Teaspoons Organic Sugar

3 Tablespoon Soybean Oil

½ Teaspoon Salt

½ Teaspoon Pepper

Prepare Tofu

1. Press tofu for 30 minutes to drain water
2. Cut tofu into ½ inch slabs, and cut into ½ inch squares
3. Put in freezer, freeze for 1-hour

Prepare Marinate Sauce

1. In 13X9X2 inch baking dish, stir corn syrup, cornstarch, soy sauce, corn oil, sesame seeds, garlic, pepper, and ginger until smooth.
2. Remove tofu from freezer adding to mixture with green onions, toss to coat.
3. Cover, refrigerate at least 4 hours or overnight; turning tofu to marinate all sides

Prepare Salad

1. Clean cucumbers, cut off ends, leave skin on, cut down the center, remove seeds; use cheese grater to grate the cucumbers into salad bowl
2. Clean carrots, remove skin; grate with a cheese grater in the same salad bowl
3. Clean onion, remove skin; grate with a cheese grater in the same salad bowl
4. Clean red radish; grate with cheese grater in the same salad bowl
5. Clean with radish; grate with cheese grater in same salad bowl

*If you own a food process set to grate and add all the vegetables. This saves time having to grate all the vegetables with a cheese grater.

Prepare Marinate Sauce for Salad

1. Mix all ingredients in small bowl mixing well to dissolve the sugar
2. Pour over vegetable in salad bowl; toss to coat
3. Cover, refrigerate at least 2 hours before serving; toss salad mixture two or three times to marinate vegetables

Cooking Tofu

1. Preheat oven to 375 degrees
2. Spray cooking sheet or baking sheet with vegetable spray; coat well
3. Remove tofu from refrigerator; drain saving liquid in bowl
4. Place tofu on cooking sheet or baking sheet
5. Cook for 20 minutes in oven; use basting brush and baste once during cooking
6. Remove pan from oven, turn the tofu over; baste with marinate sauce
7. Cook for 20 minutes; baste once during cooking with marinate sauce

Serve the baked tofu on a plate with oriental salad. This also makes a great sandwich using pita pocket bread and topped with oriental salad. Add your favorite vegetables to this meal. Enjoy!

*Image courtesy Flickr creative commons.