48-Hour Marinated Tofu

Name: 48-Hour Marinated Tofu
Prep time: 15 min
Total time: 60 min
Yield: about 3 portions
Ingredients: 1 block (14–16 oz) Extra-firm tofu; ¾ cup Fogato tofu marinade; 1 tbsp Sesame seeds; 2–3 tbsp Japanese mayo; 2 tbsp Fogato asian topping; 2, thinly sliced Scallions; 3 tbsp Cornstarch

Two days in the marinade, then Japanese mayo, Fogato asian topping and scallions on top.

Ingredients

1 block (14–16 oz) Extra-firm tofu
¾ cup Fogato tofu marinade
1 tbsp Sesame seeds
2–3 tbsp Japanese mayo
2 tbsp Fogato asian topping
2, thinly sliced Scallions
3 tbsp Cornstarch

Steps

Cut the tofu into slices or cubes.
Pour the Fogato tofu marinade into a container and stir in half the sesame seeds.
Add the tofu, cover and refrigerate.
When you're ready to cook, heat the oven to 400°F and line a sheet pan.
Lift each piece out of the marinade and dab it in cornstarch.
Bake until golden brown, flipping halfway.
Top with a drizzle of Japanese mayo, then Fogato asian topping, scallions and the rest of the sesame seeds.

Keep it in the fridge the whole 48 hours. I set the oven to 400°F because the honey can burn at higher heat; go to 425°F if it isn't browning by 30 minutes.

More recipes from Mise by Fogato