Baked marinated tofu?
I'm looking for a good recipe for baked marinated tofu. If you're familiar with Tofu Kan from Ithaca, NY, that's what I have in mind. Thanks!
Never heard of the place you mentioned so I don't know waht theirs is like, but I make marinated baked tofu all the time. Mine is simply to marinate to tofu slices in whatever marinade I feel like using (usually whatever I can cobble together from my fridge and pantry so there's never a recipe) and then I bake it until the tofu has gotten slightly chewy. I love it that way.
There is a really great Chow video on roasting tofu - ever since I saw that video, its the only way I prepare tofu. After its done roasting, I toss it with dressing, bbq sauce, marinade (soy sauce, cilantro, sesame oil, ginger, garlic) - anything. Its delicious!
if you EVER get the recipe for tofu kan let me know..i have been craving it ever since we left tompkins county!
I too have never been to this restaurant, but do like to press firm tofu and let it sit in soy sauce and fresh lemon juice, then add liberal amounts of cracked black pepper and roast on high heat.
Gluten-Free Girl has a good way to roast tofu here (and a recipe for a dipping sauce, instead of a marinade), but if you're not a fan of her prose you won't be able to scroll down quickly enough: http://glutenfreegirl.com/roasted-tof...
"tofu kan" is just a non-standard romanization of 'doufu gan', （豆腐干 or 豆干；literally 'dry tofu'), the Chinese word for this style of tofu. Some variant of it should be possible to buy locally in most places, and unless you're really intent on making your own, this will probably be the best path to take.
A 5 spice and soy sauce marinade is pretty common (this is usually abbreviated as xiang gan; 香干). I just buy it at the Chinese supermarket. If you can't find it locally, or really want to make your own, I think you'll need to press a block of tofu for quite a while before you bake it (or start with pressed tofu that doesn't have any marinade). You could try a plain soy sauce marinade, or make a marinade with soy sauce, dark soy sauce (probably not necessary for the flavor, but should improve the color of the outside), salt, sesame oil, 5 spice powder (or simmer it with the actual spices and strain). After marinating, you could bake it or deep-fry it, though I'm not sure the traditional method involves baking at higher temperatures, or just dehydrating. Lots of recipes online if you search for "baked tofu", though nothing that looks really great to me.
There are also types of pressed tofu which don't have a coating, which are smoked, or which are cut into noodle like strips. Some have a more porous inside, where others have a smoother inside.
You can also buy marinated baked tofu at health food stores and upscale markets; I prefer the taste and texture of what I can get from the Asian market, and the price is usually cheaper.
Our prayers have been answered! I just saw in the new Moosewood Cookbook that they address this very questions. For all of us who have once known and loved Tofu-Kan here you go!