BAKED TERIYAKI TOFU
TERIYAKI MARINADE (makes about 1 cup)
| Pure Maple Syrup | 1/4 cup |
| Shoyu or Soy Sauce | 1/4 cup |
| Molasses | 2 Tablespoons |
| Toasted Sesame Oil | 2 Tablespoons |
| Onion Powder | 1 Teaspoon |
| Powdered Ginger | 1 Teaspoon |
| Garlic Powder | 1/2 Teaspoon |
| Cayenne Pepper | 1/4 Teaspoon |
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Use “Fresh” Tofu |
Press out the Moisture |
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| Slice one pound into 10 pieces. Don’t use boxed tofu. | Lay the pieces on a clean kitchen towel. |
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| Fold the towel over the tofu. | Fold again to complete the wrap. |
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Add Some Weight |
Mix up the Marinade |
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| Press for 2 hours. | See the amounts above. We make a quadruple-sized batch of marinade to have on hand. Shake the marinade before using because it settles. |
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Marinate the Tofu |
Bake on an Oiled Pan |
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| Place the tofu in a leak-proof container and marinate 4 hours to overnight using one cup of marinade. Flip the container over once halfway through to insure complete coverage. A square container would be even better than the one pictured here. |
Bake at 300F for 45 minutes on a 9 x 13 pan greased with a tablespoon of soy oil. Turn them over after 30 minutes and again after removing pan from the oven. |
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All Done! |
Delicious! |
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| You can refrigerate this for days. It makes a great hot or cold sandwich, is good sliced on salads, and particularly great for breakfast with cantaloupe.
Nutritional Information per slice: calories-67, protien-5.5 grams, calories from fat-39 (58%fat) calcium-80mg |
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