Ingredients
| Tofu blocks, firm or extra firm | 14 pounds |
| Soy sauce or tamari(optionally wheat-free and/or low-sodium) | 3 cups |
| Pure maple syrup or brown sugar | 1 cup |
| Hot water | 1 gallon |
Instructions
- Press Tofu:• Drain the tofu.• Arrange the blocks of tofu in a flat pan.• Place another flat pan on top of the tofu.• Place heavy items, such as two #10 cans, in the top pan and press the tofu for 1 hour.• Remove the cans and top pan and drain the tofu.
- Stir together the soy sauce, sweetener, and water.
- Slice each block of tofu horizontally into two slabs. Arrange the tofu slabs in a single layer with at least an inch between slabs in baking pans. Pour the marinade over the tofu.
- Bake at 350°F. After 30 minutes, turn the slabs over and spoon some marinade on top. Repeat every 20 minutes until all the liquid has been absorbed, about 1½ to 2 hours. Watch carefully toward the end and remove from the oven just as there is no more liquid to absorb.
- Cool the tofu at room temperature; it will firm up as it cools. Store in a sealed container in the refrigerator for up to a week.
- To serve, cut the slabs into slices or cubes.
Recipe Notes
Yield: 7 pounds
Tofu ingredient must contain at least 5 grams of protein in a 2.2 oz serving by weight (1/4 cup volume equivalent).