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Baked Five-Spice Seasoned Tofu
1 lb. firm tofu
1/2 pint vegetable stock
4 Tbsp. soya sauce
2 Tbsp. toasted sesame oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
1 Tbsp. sesame seeds
1/2 tsp. Chinese five-spice powder
Wrap the block of tofu in a clean, lint-free towel and place in a colander in the sink. Put a plate and a heavy can or other weight on top of the towel-covered tofu for 30 minutes.
Preheat the oven to 350°F.
Remove the tofu from the towel and cut into 1/2-inch slices. Lightly oil a 22x33-centimeter (or thereabouts) oven dish, place the tofu slices in the dish in a single layer and set aside.
In a small bowl or measuring jug, whisk together the remaining ingredients and pour the mixture over the tofu slices. Bake for 15 minutes. Remove the dish from the oven, carefully turn the tofu and bake for 10 to 15 minutes longer or until all the liquid has been absorbed.
Use as sandwich slices, add to a stir fry, or dice for use in salads, sandwiches and side dishes. The tofu will keep for 5 to 7 days if refrigerated in an airtight container.
Makes 8 to 9 slices
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