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 Post subject: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 7:42 pm 
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i want to make the massaman curry from this book but it seems rather involved so i thought i would make the savory tofu ahead of time. i used a glass pan and the amount of marinade seemed really thin.
after the first 20 mins at 425 i opened the oven and the marinade was totally burnt to the pan. the tofu looked ok though. i flipped the tofu and turned the oven down to 350 and in like 15 more minutes even the tofu was starting to char.

seems like a couple other people in the cookbook thread had the same issue.
has anyone come up with a work around?? cause it seems like this recipe is used several times throughout the book.

also anyone have any cleaning ideas to get the charred marinade off my glass pan????

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 7:45 pm 
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I used a pan that was the exact size of the tofu I was using, smaller than 9x13 & I had no problems.

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 7:46 pm 
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I used an 8x8 pan for mine after reading about this.
Brillo pad and Bon Ami for cleaning after a good soak!

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 7:55 pm 
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man oh man i really did a number to this pan.
i had it soaking in hot water and soap and i just tried scrubbing a bit and it's just like a lava rock.

ill have to see what i have underneath my sink for scrubbing devices.

luckily i think the tofu is ok. some pieces have a little bit of burnt marinade on it but i tasted one and it tasted ok.
not sure what i was thinking putting it BACK in the oven.

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 8:12 pm 
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I used a 4x6 pan and the tofu just fit inside, and I had no problems with it. Have you tried taking a scraper to the burnt stuff yet? Something like a paint chipper or a straight edge, perhaps a metal bench scraper that can be used for scraping foods into pans. I think it may be time to break out something chisel-like!

Good luck.


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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 8:25 pm 
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I line a pan with foil and then make the tofu. Makes it easier for cleanup. I learned this lesson the hard way in the past. I was making a roasted tomato soup and roasted the tomatoes at a very high temp. I still can't get that pan clean.


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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 9:06 pm 
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I line the baking dish with parchment paper, making sure it comes up over all the edges. The marinade doesn't soak through so cleanup is easy.


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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 9:15 pm 
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I bake tofu all the time and +1 yummy to parchment paper. (I also ruined a pan over the weekend... I was out of parchment and thought it would be ok. It so wasn't.)


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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 9:25 pm 
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Yep, I use parchment paper too. I make this recipe all the time (mainly for the massaman curry!) and I just keep my eye on it and use my own judgement, but I do that with any baked tofu recipe anyway. I like this one because it uses so little marinade and there's nothing to pour down the drain afterwards.

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Tue Jan 08, 2013 9:27 pm 
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beethecookie wrote:
I used a 4x6 pan and the tofu just fit inside, and I had no problems with it. Have you tried taking a scraper to the burnt stuff yet? Something like a paint chipper or a straight edge, perhaps a metal bench scraper that can be used for scraping foods into pans. I think it may be time to break out something chisel-like!

Good luck.


YES! On the sad occassions when kitchen things like this happen, we use a plastic putty knife thingie, perhaps called a paint chipper! It works great in glass and tin baking dishes!

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Wed Jan 09, 2013 8:32 am 
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i think im going to have to chisel it. the pan is still in my sink soaking......

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Wed Jan 09, 2013 9:48 am 
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When I made it, I used a pan that was just a little bit bigger than the tofu. Some stuff still burned around the edges, but it came out okay after a good long soak. In the future, I will be using parchment or foil.

Also, I have to say I LOVED this tofu. I almost ate it all before it even went into the curry. And then I kept picking at the curry to get the bits of tofu.


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 Post subject: Re: savory baked tofu from VEW
PostPosted: Wed Jan 09, 2013 12:05 pm 
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I had that problem too. I think it needs to be in a smaller pan, because the marinade is spread too thin.


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 Post subject: Re: savory baked tofu from VEW
PostPosted: Wed Jan 09, 2013 12:36 pm 
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I use parchment on a baking sheet, no issues. And I do it at a lower temp, like 375 for 25 minutes. It's normally well baked, sometimes I flip the tofu when it's half way done if I remember to. And sometimes the marinade is burnt or starting to burn but the parchment catches everything and the tofu is fine.

I've never made the recipe you are talking about. But over the weekend I sliced tofu and dipped it into a mixture of tamari, nooch, and garlic powder whisked together. Then baked it and cut it into chunks for my salad this week. Really super good!

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 Post subject: Re: savory baked tofu from VEW
PostPosted: Wed Jan 09, 2013 1:12 pm 
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for some reason i never thought of using parchment paper for a savory dish, especially one with liquid.
next time i will use a smaller pan and some parchment.

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