Yield: 1 Servings
|2 tablespoons||Tamari soy sauce|
|1 tablespoon||Oriental sesame oil|
|1 tablespoon||Vegetable oil|
|½ teaspoon||Minced fresh ginger|
|1 pounds||Extra-firm tofu; cut into 3/4-inch|
|Cubes and patted very dry|
|½ teaspoon||Chili paste with garlic; (1/2 to 1)|
|1 tablespoon||Tahini or natural-style peanut butter|
|2 tablespoons||Dry sherry; rice wine, or|
In a medium-size bowl, combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes. Preheat the oven to 450 degrees F.
Pour the tofu and its marinade into a shallow baking dish in one layer.
Bake for 15 minutes, tossing once with a spatula. Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot. Source: Lemlin, Jeanne *Main-Course Vegetarian Pleasures* (1995) Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 19:06:49 -0700 From: Stacy Hansen <schansen@...> NOTES : Serves 3