2 tested baked tofu recipes

[Guest guest]

Here are the two baked tofu recipes I've made.

 

* Exported from MasterCook Mac *

 

Baked Seasoned Tofu

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Vegetarian

tofu Tried

 

Amount Measure Ingredient -- Preparation Method

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1 pound extra-firm tofu -- drained and pressed

1 1/4 cups water

1/4 cup soy sauce

1 tablespoon fresh ginger -- finely chopped

1 tablespoon garlic -- coarsely chopped

4 star anise -- optional

1/4 teaspoon crushed red pepper

2 teaspoons sesame seeds

 

Makes 3/4 lb.

 

Slice the pressed tofu into 1/2 inch slices. Cut each slice in 1/2 to create

squares.

 

Preheat oven to 450F.

 

Combine the water, soy, ginger, garlic, start anise and red pepper flakes in a

skillet. Arrange the tofu pieces inthe marinade in onelayer. Bring to a boil.

Cover, reduce theheat to med-low, and simmer for 15 minutes.

 

Brush the bottom of a shallow baking dish with sesame oil. Remove the tofu from

the marinade, brushing off any piecesof garlic or ginger. Place the tofu on

the baking sheet, and flip each piece so both sides are coated with the oil.

 

Sprinkle with 1 tsp of the sesame seeds. Bake uncovered until the top is a deep

brown, 15 - 20 miutes. Flip over, and sprinkle with the remaining seed. Bake

until the second side is deeply browned, about 15 minutes more.

 

When cool, the tofu will become firmer.

 

> Ellen C. <ellen

 

 

 

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Per serving (excluding unknown items): 188 Calories; 7g Fat (31% calories from

fat); 10g Protein; 26g Carbohydrate; 0mg Cholesterol; 4132mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat

 

NOTES : Use a in sandwiches, stews, pilafs, or in salads.

 

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* Exported from MasterCook Mac *

 

Marinated Baked Tofu

 

Recipe By : Tassajara Recipe Book

Serving Size : 8 Preparation Time :0:00

Categories : Vegan Vegetarian

Tried Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds lowfat tofu -- drained and pressed

1/2 ounce dried mushrooms

1 cup water

2 tsp dried oregano

2 cloves garlic -- pressed

2 tablespoons olive oil -- fruity *

1/2 cup red wine vinegar -- or sherry vinegar

1/2 cup red wine -- **

1/2 cup soy sauce -- tamari preferred

1 pinch ground cloves

1/2 teaspoon salt

few twists black pepper

 

* Original was for 1/2 cup olive oil; I used 1/4 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.

 

>Ellen C. <ellen

 

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NOTES : Use in Mushroom Tofu Stroganoff (see recipe) or in stir fries or

simply as baked tofu.

 

NOTE: Although this recipe calls for some olive oil, it is only in the

marinade and most of that is thrown away. This is intended to be part of the

Mushroom Tofu Stroganoff recipe, which is around 20% CFF if you use regular

tofu. If you use lowfat tofu, the fat content will be even less.

 

I used the baked tofu in a stir fry with rice, which also is less than 30% CFF.

 

Because I didn't have any red wine, I used dry sherry instead. I'm sure that

imparted a " sharper " taste to the tofu, but we liked it. I think I'd like it

better with the red wine. The oregano and that much sherry seemed to clash.

 

I wanted the tofu to be chewy, so I cooked it for double the 20 minutes called

for. I also raised the oven temp to 400F. The texture was great!

 

I highly recommend adding baked tofu to stir fries.

 

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--

Ellen C.

ellen