Steph's Tofu
Serves: 8
Learn to make this perennial PCC Deli favorite and try four different ways to enjoy it.
Ingredients
Preparation
NotesIngredients
- 2 tablespoons organic sunflower oil, divided Add to list
- 1/2 cup (1/3 of a 12-ounce can) organic orange juice concentrate Add to list
- 1/2 cup mirin rice wine Add to list
- 1/4 cup organic low-sodium tamari Add to list
- 1/4 cup organic toasted sesame oil Add to list
- 2 tablespoons organic brown rice vinegar Add to list
- 2 tablespoons finely minced garlic Add to list
- 2 tablespoons finely minced organic fresh ginger Add to list
- 2 pounds organic extra-firm tofu Add to list
Preparation
Preheat oven to 350° F. Grease a medium-size casserole dish with 1 tablespoon sunflower oil.
Mix together remaining tablespoon of sunflower oil, orange juice concentrate, mirin rice wine, tamari, toasted sesame oil, brown rice vinegar, garlic and ginger. Whisk well.
Cut tofu into 1/2-inch cubes and marinate in the above liquid in the greased casserole dish for 30 minutes, stirring occasionally with wooden spoon. It's best to use a wooden spoon to avoid damaging the tofu.
Bake the tofu in the dish for 1 hour, stirring every 10 to 15 minutes. Some sauces will be absorbed into the tofu while cooking. Serve hot or cold with your favorite accompaniment.
Notes
Tasty ideas to try
Make a sandwich: Toss shredded red and green cabbage with Annie's Naturals Organic Sesame Ginger Vinaigrette. Place on a split ciabatta roll with baked tofu.
Add to soup: Add small cubes to soup and simmer just as you would with meat.
Make noodles: Toss cubes of Steph's Tofu with cooked and rinsed soba noodles, sliced red bell pepper and Annie Chun's Thai Peanut Sauce. Top with scallions.
Wrap it up: Stir-fry shredded carrots and slices of bell pepper in a little olive oil and sesame oil. Place on a warm flour tortilla with slices of baked tofu. Top with a large lettuce leaf and fold like a burrito.
Source: PCC Deli
Comments
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Steph's Tofu
We love this tofu. Who is Steph? Thank you very much!
May 08, 2011 at 08:02 PM — Anonymous (not verified)
RE: Steph's Tofu
Thanks for the question and comment.
Stephanie Coy was a former employee at PCC. She started working for PCC in 1988 and worked at the View Ridge deli.
Back then, deli workers did everything – waited on customers, cooked, baked, washed dishes, placed orders – all at the same time. She learned to cook on the job, one day invented Steph’s tofu and it’s been a hit ever since!
Thanks again and glad you like the recipe,
Tom Monahan
May 09, 2011 at 12:15 PM — monahat
thanks
Thanks for the answer (& the question) about who Steph is. I've always wondered...
June 30, 2011 at 08:13 PM — Trin (not verified)
cooking tofu
One tip I have learned recently - how to cook tofu to taste better is to allways dry the tofu or press it to remove water out of it before marinating. That way it absorbs way more flavour.
Nice vegan recipe ;)
February 15, 2011 at 12:32 PM — Tofu master (not verified)