Baked Five-Spice Seasoned Tofu

 
1 lb. firm tofu
1 cup vegetable stock
1/4 cup soy sauce
2 T. toasted sesame oil
1 T. garlic, minced
1 T. ginger, minced
1 T. sesame seeds
1/2 t. Chinese five-spice powder
 

Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and place the colander in the sink. Place a plate over the towel-covered tofu, then a heavy can or other weight on top, and leave to press for 30 minutes. Remove the tofu from the towel and cut into 1/2-inch thick slices. Lightly oil (or spray with oil) a 9 x 13-inch baking pan, place the tofu slices in a single layer in the baking pan, and set aside.

In a small bowl or measuring cup, whisk together the remaining ingredients, and pour the mixture over the tofu slices. Bake at 350 degrees for 15 minutes. Remove the baking pan from the oven, carefully flip over the tofu slices, and bake an additional 10-15 minutes or until all of the liquid has been absorbed. Use as slices or dice for use in salads, sandwiches, vegetable or grain side dishes, or add to stir frys. Stores in an airtight container in the refrigerator for 5-7 days.

Yield: 1 lb. or 8-9 slices

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett