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1 pound firm tofu
1-1/2 teaspoons fresh grated ginger
1 teaspoon roasted sesame oil
1 or more garlic cloves, pressed
2 Tablespoons tamari, or to taste
1-1/4 cups water
1-1/2 tablespoons arrowroot (you may sub any thickener you wish, if making sauce)
1. Slice the tofu into small rectangles of 1/4 to 1/2 inch thickness and place in shallow dish or baking pan.
2. Mix together remaining ingredients (except thickener). Pour this mixture over the tofu and let it marinate for at least 30 minutes. May be place in refrigerator for several hours or overnight.
3. Remove tofu from liquid, reserving liquid for sauce. Place tofu on well oiled baking sheet (parchment, silpat an option). Bake at 375F for 35-40 minutes, until desired crispness is reached. The longer it bakes; the crisper it becomes (DUH)
4. To make the sauce: mix the arrowroot with the marinade. Place the mixture in a small saucepan and bring to a boil. Cook, stirring constantly, until thickened.
Ginger tofu may be served with or without the sauce. With the sauce, serve over a bed of grains, spaghetti squash, pasta (depends on what phase you are in). Add your favourite stir-fried veggies and you have a colourful and nutritious meal.
Without the sauce, serve slices of Ginger Tofu as hors d'oeuvres, or use in sandwiches. Ginger Tofu may also be added to a vegetable stew.
Serves: 2-3
Time: 5 minutes to prepare; 30 minutes (or more) to marinate; 35-40 minutes to bake.
Taken from: Cooking With the Right Side of the Brain, p. 109
1-1/2 teaspoons fresh grated ginger
1 teaspoon roasted sesame oil
1 or more garlic cloves, pressed
2 Tablespoons tamari, or to taste
1-1/4 cups water
1-1/2 tablespoons arrowroot (you may sub any thickener you wish, if making sauce)
1. Slice the tofu into small rectangles of 1/4 to 1/2 inch thickness and place in shallow dish or baking pan.
2. Mix together remaining ingredients (except thickener). Pour this mixture over the tofu and let it marinate for at least 30 minutes. May be place in refrigerator for several hours or overnight.
3. Remove tofu from liquid, reserving liquid for sauce. Place tofu on well oiled baking sheet (parchment, silpat an option). Bake at 375F for 35-40 minutes, until desired crispness is reached. The longer it bakes; the crisper it becomes (DUH)
4. To make the sauce: mix the arrowroot with the marinade. Place the mixture in a small saucepan and bring to a boil. Cook, stirring constantly, until thickened.
Ginger tofu may be served with or without the sauce. With the sauce, serve over a bed of grains, spaghetti squash, pasta (depends on what phase you are in). Add your favourite stir-fried veggies and you have a colourful and nutritious meal.
Without the sauce, serve slices of Ginger Tofu as hors d'oeuvres, or use in sandwiches. Ginger Tofu may also be added to a vegetable stew.
Serves: 2-3
Time: 5 minutes to prepare; 30 minutes (or more) to marinate; 35-40 minutes to bake.
Taken from: Cooking With the Right Side of the Brain, p. 109