Roasted Tofu With Pepper Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tip: For roasted tofu, the denser texture obtained from freezing it is best. To freeze, cut into minimum 1/4 thick slices; freeze in a single layer in an airtight container for up to one month. Thaw in refrigerator to use. The longer the tofu stays frozen, the denser it becomes. Make ahead: After completing step 2, cover and refrigerate for up to 24 hours. Ingredients:
1 (454 g) package extra firm tofu |
1 (370 ml) jar roasted red peppers |
2 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
1 teaspoon paprika |
Directions:
1. Pat tofu dry. Cut crosswise into eight 1/2 thick slices. Set aside.
2. Drain, rinse and pat red peppers dry. In blender, puree together peppers, 2 tbsp each extra-virgin olive oil and water, garlic, paprika and 1/4 tsp each salt and pepper. Pour marinade into shallow glass baking dish; add tofu and let stand for 10 minutes.
3. In skillet, heat 1 tbsp vegetable oil over medium-high heat. Scrape marinade from tofu back into baking dish. Fry tofu, in batches, adding more if necessary and turning once, until browned, about 6 minutes.
4. Return tofu to reserved marinade. Roast in 350°oven for 15 minutes.
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