Now this recipe takes serious commitment and planning. I wasn't even going to post it. My husband and children insisted that the effort was totally worth waiting three days for the tofu to be ready. I know what you are thinking, "She has lost her mind if she thinks I know what we are having three days ahead of time." Don't worry, it doesn't have to bee that organized. If you know at some point during the week you are going to want fried rice, you can have the tofu already pressed and in the freezer, or thawing in the refrigerator, or soaking in the marinade. See, totally uncomplicated. This tofu is completely worth the effort.
14 oz Block of Firm Tofu (Not Silken)
1/8 cup Toasted Sesame Oil
1/8 cup Soy Sauce
1/8 cup Lemon Juice
2 tsp. Chili Garlic Sauce
First, you press all the liquid out of the tofu with a tofu press. Leave tofu in the press in your refrigerator for one day. Pour off the liquid and move tofu into a freezer bag. Place in freezer for at least one day, but should be fine for up to a week. Thaw in refrigerator for one day. Press again for two hours, pour off liquid. Pour marinade ingredients over tofu and allow to marinate for four hours in the refrigerator. When ready to cook pour excess marinade into a bowl to use when sauteing vegetables and rice. Cut tofu into strips. Bake at 375 degrees for 15 minutes flip all the strips and bake for another 15 minutes. Serve over veggies and rice.