Baked tofu takes for freakin' ever, if you do it right.... and I just love torturing my kids all day with teriyaki tofu. Mom! what are you cooking? when can we eat, already? he he he.... the trick to getting kids (even the non-vegan cousins) to eating tofu is in the baking. And of course my uncle's secret recipe for teriyaki sauce, from Hawaii, so ono!
yummy secret teriyaki sauce
1 c shoyu (soy sauce, low sodium, tamari, or braggs liquid amimos are okay)
1 c water
1/2 c sesame oil (or less, if you are watching your waistline)
1 slice raw ginger (or 1/2 tsp powdered ginger)
1/2 c brown sugar (or some other sweetener)
4 cloves garlic, minced
toasted sesame seeds
Mix this all together.
If you are using this as a sauce, just bring it to a boil in a sauce pan, turn it down and simmer for 15 minutes. Pour over rice and veggies!
If you are using it to make baked tofu then just mix this right in a 9x13" pan.
Press your tofu between some clean dishcloths with some heavy books on top, for like, an hour.
Then slice into 1/2 inch slices(about) and lay your tofu in the pan.
Flip it, so that there is teriyaki sauce on both sides, then sprinkle with more toasted sesame seeds.
Let it cook for an hour, 300 degree oven.
Then flip and cook for another hour.
If they start to get too dark, turn down your oven to 275.
Then slice up into little cubes and thow on top of steamed veggies and brown rice.
Or let cool and put inside of a pita with avocado, alfalfa sprouts, red onion slices, hot mustard, YUM!