One package extra firm tofu, pressed for 30 minutes or so
1/2 cup peanut butter
4-5 tablespoons soy sauce
2 tablespoons lemon juice
2 cloves garlic, minced or pressed
pinch salt
2-3 tablespoons water
option: 2 teaspoons jam, such as plum or blackberry
Preheat the oven to 350 F (400 F is fine if, say, you’re also roasted vegetables to go along with the tofu). Oil a large oven-proof dish.
Whisk the peanut butter, lemon juice, soy sauce, salt, and garlic in a small bowl. Add the jam if using. Add 1 tablespoon water and whisk to combine. If marinade is a bit too thick, add a bit more water until it is thick and smooth but not runny.
Slice the tofu lengthwise into thick slabs and arrange in the baking dish, trying not to overlap. Drizzle the marinade over the tofu, making sure to coat each piece well. Give the pan a good shake to more evenly distribute the marinade.
Put in the oven and bake for about 40-45 minutes, checking every so often to make sure the tofu isn’t drying out. If it looks too dry, add a bit of water while it’s baking.