This delicious lemon-soy baked tofu recipe uses a Westernized version of a traditional Japanese teriyaki marinade. For really tasty tofu, the best way is to simply bake the tofu covered in marinade instead of... marinating it before cooking. It is important to take the time to press the excess water out of the tofu so that it takes up as much of the marinade as possible during cooking, and doesn’t dilute the marinade.
Lay the tofu out on a board or tray lined with paper towels or a clean tea towel. Cover with more paper. Lay a wooden cutting board or other weight on top to press out the excess moisture so that the marinade won’t be diluted. (I often use wine or water bottles as weights.) This will take about 30 minutes. It’s best to do this near the sink. You will be amazed by how much water comes out.
Preheat the oven to 400 degrees.
Put all the ingredients together in a saucepan, except the herbs. Bring to a boil. Take it off the heat immediately and cool. Add the herbs once the marinade is off the heat.
Once the tofu is drained, pat the slices dry. Spoon a little marinade onto a lightly greased baking dish and lay the tofu slices over it, side by side in a single layer. Pour the rest of the marinade over them. Bake uncovered for 25 minutes, turning the slices over about halfway through. The tofu should be brown and almost dry, and any remaining marinade thick and syrupy. Serve immediately!
If on a low salt diet, use low sodium soy sauce. If on a bland diet, cut the oil down to 1 tablespoon, and just crush the garlic instead of slicing it. For those who are sensitive to garlic, add a pinch of asafetida powder to the marinade instead.