Why Make Homemade Tempeh? Tempeh is a traditional Indonesian food made by fermenting soybeans with a starter culture. Traditional tempeh has a rich smoky flavor and aroma with a firm, nutty texture.... You can also dust the dried, pressed tofu with cornstarch, but I've found that while it does help the tofu crisp up, that doesn't make a discernible difference as long as you're starting off with super-dry tofu, hot oil, and a crazy-hot pan.
For baking make sure the tofu is about ? an inch thick. Blend or stir the marinade ingredients together and simply pour over or brush on. Bake at 400 F for 25-30 minutes.
To make it, I roasted it at the same time as the tofu, simply sprinkled with a little salt and pepper, no oil needed. Tofu. I used firm tofu for this recipe but you can use extra-firm or medium.
5 tips to make perfect Agedashi Tofu If you have choice, use Momen Tofu (Firm tofu). Remove excess moisture out of Tofu naturally for 5-10 minutes, by wrapping cut tofu pieces with paper towel.