Friday, 3 June 2016

Baked Tofu with Spicy Baharat Marinade

As you'll know if you've been following me on Instagram or Twitter, I had my PhD viva last week. After several long years and a hell of a lot of work, I'm finally Doctor Cotterill! (Well, it'll be official once I've turned in my corrections. But it's close enough.) It's been a tiring process, and blogging has been very much on the back burner over the past year while I was writing up, however I'm optimistic about having a bit more time to get back to it, now.

There have been a lot of days lately where I've felt too tired to shop, let alone get creative in the kitchen, and my first priority for food has been "uses ingredients from the cupboard". As such, I'm feeling a lot of responsibility to myself to make sure my pantry and freezer are constantly stocked with good quality ingredients that can easily be turned into healthy meals.

When Morinaga sent me some tofu to sample, then, I was impressed by the fact that it has a really long shelf life and doesn't need refrigerating until the pack has been opened. Perfect qualities for a store cupboard staple. And as well as being a great source of protein, the other benefit of tofu is that it's always really quick and easy to cook.

This time I made up a simple marinade with soy sauce, toasted sesame oil, baharat spices (a sweet-ish blend of allspice, coriander, cumin, cardamom, nutmeg, and cinnamon), and a little chilli powder for an extra kick.

This is a recipe that benefits from being prepared early, either in the morning or the night before, but it involves almost no actual work -- it's just a waiting game, both in pressing the excess liquid out of the tofu, and in giving it time to soak up the marinade.

Baked Tofu with Spicy Baharat Marinade
Serves 2

1 pack (349g) firm silken tofu
4tbsp dark soy sauce
1tbsp toasted sesame oil
1tsp baharat spice mix
¼ tsp chilli powder
  1. Press the tofu: drain off any excess liquid, wrap the block in a couple of sheets of paper kitchen towel, and place between two plates. Weight down with something heavy (like a tin of beans or a hardback book) and set aside for a couple of hours. Change the paper towels once or twice once they're soaked through.
  2. Slice the pressed tofu into six thick slices, and arrange on a non-stick baking tray.
  3. Make the marinade by combining the soy sauce, sesame oil, baharat, and chilli powder.
  4. Brush the marinade over the tofu slices, then flip them over to coat the other side.
  5. Set aside to allow the marinade flavours to infuse (I left mine overnight in the fridge).
  6. Preheat the oven to 180°C.
  7. Just before baking, brush the tofu with a generous amount of extra marinade.
  8. Bake for 8-10 minutes, until piping hot, and serve immediately.


Rachel said...

Congratulations, very-nearly-Doctor Cotterill (precision is important!)!
My husband tells me that even 20 years after the degree is awarded, a PhD will occasionally stop mid-stride and say to themselves, in tones of elated astonishment, "I really did it!". So imagine me, cheering on the sidelines...!

Shaheen said...

Really Looks delicious Rachel, I like tofu cooked this way and the spices have my mouth watering. Congratulations on nearly completing the Doctorate, I know its hard work, my husband gained his a few years back when we lived in Glasgow. Hope you have a good party to celebrate!

mypixieblog said...


First of all, CONGRATULATIONS!!! That's incredible news, Dr. Cotterill, and worth a celebration! Are you doing anything to commemorate this special occasion?

Second, I know what you mean. There are certainly days when getting creative in the kitchen is the furthest thing from my mind. I do, however, love a good easy throw together and it still tastes great recipe and I think this one definitely foots the bill :) Thanks for sharing. And I hope all is well with you, my sweet!


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