Saturday, April 28, 2012

Sweetened Baked Tofu

Serve with brown rice and sauteed vegetables.  Makes about 4 to 6 servings.

Sweetened Baked Tofu
1 to 1.5 lb firm tofu, cut into 1 inch slabs
1/2 c French Salad Dressing (See recipe)
4 T apricot or peach jam (I bet orange marmalade would be good too!)
1/4 c finely chopped onion (you'll need more onion if making the French Salad dressing - see recipe)
1/2 c raisins (try golden raisins or dried cranberries or diced dried apricots, etc.)
optional - handful of sliced almonds, pinenuts, pecans (add at the very end)

Side Vegetables
Pick two vegetables, for example:  baby bok choy, string or snap peas - total about 2 to 4 cups. Rough cut or chop.  Change it up by having different vegetables the second time!
2 cloves garlic (chopped)
about 1 T soy sauce

Side Rice
About 4 cups of cooked brown rice.

1.  1 lb firm tofu, cut into 1 inch slabs. You need to use weight to squeeze out the water (this will also flatten the tofu a bit too).  I put on top of my flat colander then topped with a big frying pan filled with water for about 90 minutes.  You could put between anything flat with a weight on top, and tilt so the water drains off.

2.  Make cooking sauce - just combine the 1/2 c French salad dressing, 4 T jam, 1/4 c finely chopped onion and 1/2 c dried fruit in a little bowl.

3.  Turn oven on to 350 degrees.

4.  Lightly grease a small shallow baking dish (estimate so the tofu mostly ends up being in one layer).

5.  Cut the pressed tofu into 1-inch cubes and place in the baking dish.

6.  Pour the sauce over the tofu.

7.  Bake without a cover for about 45 minutes.

8. Heat the rice and saute the vegetables with chopped garlic and soy sauce.

9.  Move the tofu dish closer to top of the oven, turn the broiler on, and broil for another 3 or 4 minutes until crisp. Watch the food, do not let it burn!

Tastes good reheated the next day or so.

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