 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is adapted from a Moosewood recipe. I think that freezing, thawing, and pressing the liquid out of the tofu really improves the texture and makes it better able to absorb the sauce. I guess it's not strictly necessary to do it, though. :) Enjoy! Ingredients:
1 lb tofu, frozen, thawed, and pressed |
3 tablespoons oil |
1 cup onion, finely chopped |
2 large garlic cloves, minced |
1 teaspoon ground fennel |
1 teaspoon chili powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/8 teaspoon cayenne |
1 bell pepper, chopped |
2 tablespoons soy sauce |
2 tablespoons lemon juice, fresh |
1 -2 tablespoon molasses or 1 -2 tablespoon brown sugar |
2 tablespoons cider vinegar |
1 tablespoon prepared mustard |
1 (7 ounce) can tomato paste |
1 cup water |
4 -5 dashes tabasco sauce |
Directions:
1. After pressing the excess moisture out of the tofu, chop it into cubes.
2. Saute the onion, garlic and spices until the onions soften a bit.
3. Add the pepper and saute until the peppers turn bright green (if using green peppers :)).
4. Whisk together the sauce ingredients.
5. Combine the sauteed vegetables and the sauce.
6. Pour the sauce over the tofu cubes in a shallow baking pan.
7. Bake, covered, at 350 F for 30 minutes.
8. Uncover and bake for another 30 minutes, stirring frequently.
9. This is good with rice.
|
|