Curry Tofu

Boy oh boy! As if you didn't already know how to make killer baked tofu, a recipe like this comes along and makes it even better!

The process is exactly the same as with our tried-and-true Baked Tofu and Hoky Smoky Tofu, except the spice mixture is different. A versatile brick of beans, that tofu is.

First thing, press it out. No water allowed. Really. Wrap the drained tofu brick in 3 or 4 layers of paper towels, put it on a plate, stack another plate on top, then put a heavy can on top of that. Like this:

See? Not hard. And certainly not fancy. Let it hang out on the counter for at least 30 minutes while you whip up your easy curry marinade. In a small bowl, whisk together:
1/4 cup curry paste (which is, as you know, way better than powder)
1 tsp cumin
2 tbs olive oil
2 tbs soy sauce
3 tbs rice vinegar or mirin
1/2 water

Slice your drained tofu brick into 12 mini slabs (cut once down the center lengthwise than 6 times across the other way), lay them in a cake pan, then pour the marinade over the top and let it sit in the fridge, covered, till morning. The longer you soak, the more flavor you'll get. Duh.

When it's near time to eat, lay the squares on a lined baking sheet and bake at 400 degrees for about 25 minutes or until the edges are starting to brown. You want FIRM, not BURNED so keep an eye out will ya? Sheesh. Burned tofu is awful.
While it's still hot, slice each slab in quarters, or not. See if I care.