| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu, firm |
| 1 1/2 |
ts |
Ginger, fresh; grated |
| 1 |
ts |
Roasted sesame oil |
| 1 |
|
Garlic clove (or more); minced |
| 2 |
tb |
Tamari, or more to taste |
| 1 1/4 |
c |
;water |
| 1 1/2 |
tb |
Arrowroot |
INSTRUCTIONS
Slice the tofu into small rectangles of 1/4--1/2-inch thickness and place
them in a shallow dish or baking pan.
Mix together the ginger, sesame oil, garlic, tamari, and water. Pour this
mixture over the tofu and let itmarinate for at least 30 minutes. (If
desired, the tofu may be placed in the refrigerator to marinate for several
hours or overnight).
Remove the marinated tofu from the liquid, reserving the liquid to make
the sauce. Place the tofu on a well-oiled cookie sheet and bake at 375 deg
for 35-40 mintues, or until the desired crispness is reached (the longer
the tofu bakes the firmer and crisper it becomes).
To make the sauce, mix the arrowroot with the marinade. Place the mixture
in asmall 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 it over a bed of rice, millet, buckwheat, or pasta.
Add your favorite stir-fried veggies and you have a colorful or nutritious
meal.
Ginger Tofu may also be added to a vegetable stew.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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