Use equal parts of green curry paste and hoisin sauce and enough water to make a watery paste. Layer pressed tofu onto a flat layer and then add in the marinate and leave overnight for the best flavor. Bake at 350F for 25 mins per side.
the voluptuous vegan has some good ones.. i like this one:
1 lb firm tofu
2 tab lemon juice
2 tab mirin
2 tab shoyu
2 tab canola oil
1 teas toasted sesame oil
1 tab maple syrup
1 tab fresh minced ginger
2 cloves garlic
1 teas dried thyme
pinch of cayenne
-Place tofu on a plate and top with a second plate. Weight the plate down with a heavy can or two and let drain for at least 30 minutes.
-Make the marinade by whisking together in a bowl the lemon juice, mirin, shoyu, both oils, and maple syrup. then mix in the ginger, garlic, thyme, and cayenne.
-place tofu on its side and cut into 3 thin slices. place the tofu flat again and cut diagonally through all 3 layers to make 6 triangles. cut the triangles down the middle to make smaller triangles. Arrange pieces in an 8 x 8 inch baking dish, in a single layer, fitting them together like a mosaic. pour on the marinade! let sit for at least 30 minutes, or up to overnight, turning once.
-Preheat oven to 375. Bake tofu in marinade for 40 min, or until the tofu is golden brown and the marinade is absorbed.
There is another one in the book that is a marinade for tempeh though, i'm sure it'd work just as well, and its a bit spicier, and really good!
Prepare the same way as above, just using this marinade:
1 cup apple juice
1/4 cup shoyu
2 tab brown rice vinegar
1/4 extra virgin olive oil
2 tab mirin
2 tab Chile paste (she has a recipe for one, but you could use your favorite i suppose..)
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