We have (or least one of us has) historically been a little wary of tofu. The wobbly texture and subtle taste never seemed particularly enticing. But, years pass, cholesterol levels rise, and it's time to try new things. The sauce in this recipe is so simple to make and adds so much of flavor to the tofu that even the skeptics in our families were convinced that tofu is a perfectly reputable and delicious dinner option. We served it with nutty brown rice and crisp sugar snap peas, tossed with toasted sesame oil. (We always have pre-cooked brown rice in the cupboard since we often fail to account for the requisite 45 minutes needed to cook the rice ourselves). If you are looking for another great introductory tofu dish that you don't have to make yourself, try the Shitake Spring Rolls found at our local organic cafe The Plant.
1 firm tofu cake (12oz)
1 Tbsp +2 tsp soy sauce
1 Tbsp water
1 Tbsp dark sesame oil
2 tsp freshly grated ginger root
1 tsp tomato paste
1 tsp rice vinegar
1 tsp honey
1. Preheat oven to 375 degrees.
2. Remove tofu from packaging and place in shallow bowl. Place a plate on top of the tofu and put something heavy on top of the plate, like a large can of tomatoes. Let sit for at least 15 minutes, or until most of the moisture has been released.
3. Meanwhile blend the rest of the ingredients in a small bowl.
4. Slice tofu into 12 pieces. Arrange tofu in small baking dish and cover with sauce.
5. Bake for 35 minutes, turning once, until tofu is hot and nicely browned.
Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
