Traditional Asian-Style “Crisping” Marinade for Oven-Baked Tofu
3 cloves garlic, crushed
2 tablespoons mirin
2 tablespoons cornstarch
1/2 teaspoon salt
Several vigorous grind of black pepper
16 ounces firm style, water-packed tofu, cut into 1/2 inch by 1/2 inch strips
Up to 24 hours, but no less than 1 hour before cooking the tofu, combine the garlic, mirin, cornstarch, salt and pepper in a bowl, stirring well. Add the tofu and toss to coat. Let stand for at least 40 minutes at room temperature or refrigerate, covered, overnight.
Preheat oven to 500F.
Up to 2 hours before serving, spray a baking sheet with cooking spray. Lay the marinated tofu strips out on the baking sheet in a single layer. Bake the tofu until browned and lightly crisped on the bottom, 10 to 15 minutes, then flip them over and bake until golden brown, another 5 to 10 minutes. Remove the tofu from the baking sheet.
Per my calculation – per serving – Calories: 109, Total Fat: 5.5g, Sat. Fat: 0.7g, Carbs: 6.1g, Fiber: 1.7g, Protein: 9.8g