Marinated baked tofu

Yield: 8 servings

Measure Ingredient
2 pounds Lowfat tofu; drained and pressed
½ ounce Dried mushrooms
1 cup Water
2 teaspoons Dried oregano
2 \N Cloves garlic; pressed
2 tablespoons Olive oil; fruity *
½ cup Red wine vinegar; or sherry vinegar
½ cup Red wine; **
½ cup Soy sauce; tamari preferred
1 pinch Ground cloves
½ teaspoon Salt
\N \N Few twists black pepper

* Original was for ½ cup olive oil; I used ¼ cup and felt that much wasn't necessary. Next time I will use 2 tbsp; and remember that most of that is not absorbed and is thrown away.

** I didn't have any red wine, so I used dry sherry instead.

Drain and press the tofu to remove excess water.

Simmer mushrooms in water for 15 minutes. Toast the oregano in a small frying pan over a medium flame until it becomes aromatic, without burning it. Combine the remaining ingredients, adding the oregano when it's ready.

Then combine with the simmering mushrooms. Bring to a boil and simmer a few minutes longer.

Cut the tofu into 4 slabs. Marinate for at least 2 hours, preferably overnight (refrigerate). The tofu can marinate several days.

Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes or so.

NOTES : Use in Mushroom Tofu Stroganoff (see recipe) or in stir fries or simply as baked tofu.

Recipe by: Tassajara Recipe Book Converted by MM_Buster v2.0l.

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