 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I like tofu once in a great while, so when I saw this recipe, I decided to give it a try. It was wonderful! I didn't eat much as I made only 1 lb for about 12-14 people to taste. This would be fantastic with a vegetable stir-fry, basmati rice and a nice Zinfandel - if you choose a nice salad. It takes 20 minutes to marinate - mealsforyou. I don't like mango or chutney's very much so I was the one who added the apricot preserves. Ingredients:
1 lb tofu, cut into 3/4 inch slices |
2 tablespoons low sodium soy sauce |
3 scallions, trimmed and chopped (both white & green parts) |
2 teaspoons vegetable oil |
1 tablespoon sherry wine vinegar |
1 tablespoon parsley, chopped |
1/2 teaspoon ground ginger |
1 pinch crushed red pepper flakes (optional) |
1 teaspoon sesame oil |
salt, if needed |
fresh ground black pepper, if needed |
1/4 cup purchased mango chutney (optional) or 1/4 cup homemade mango chutney (optional) or 1/4 cup all-fruit no-sugar apricot preserves (optional) |
Directions:
1. Arrange tofu slices in a single layer in a non-reactive baking dish.
2. Combine remaining ingredients, except chutney, in a jar with a tight-fitting lid.
3. Shake vigorously.
4. Pour over tofu and marinate 20 minutes.
5. Preheat oven to 400°F.
6. Bake tofu in marinade 10-15 minutes.
7. Add a small amount of water if tofu becomes too dry.
8. Serve with chutney, if desired.
|
|