Baked tofu cutlets

Yield: 1 Servings

Measure Ingredient
16 ounces Firm tofu
4 tablespoons Fresh lime juice
4 tablespoons Soy sauce
1 teaspoon Honey
1 teaspoon Minced fresh gingerroot
1 teaspoon Minced garlic
1 teaspoon Chili sauce

from D. Ornish - Eat More Weigh Less. (This is probably closest to those you can buy)

Slice the tofu into 4 slices lengthwise. Set aside. In a flat pan or nonstick baking dish just large enough to hold the slices in a single layer, combine the lime juice, soy sauce, honey, ginger, garlic and chili sauce. Place the tofu in the marinade and refrigerate for at least 2 or up to 6 hours, turning occasionally.

Preheat the oven to 350F.

Remove the dish from the refrigerator and bring to room temperature. Bake for 45 minutes.

Makes 4 servings.

Per sv: 108 cal; 2g fat; 1054mg sodium.

NOTE: There is now a lower fat tofu on the market which would lower the fat content (I don't mean Mori-Nu - I'm not sure of the brand - maybe White Wave?). Also, I like to press the tofu before I use it (see next recipe) .

Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Apr 30, 1998

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