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  • Writer's pictureSoyfoodscouncil

Roasted Tofu

When Jean Lemlin of Barrington, Massachsettes took this tofu, coupled with some noodles, to her son’s soccer game, the soccer Dads couldn’t believe how good it was. If you have some reluctant tofu eaters at your house, this is the best way to introduce them to this much-maligned food. It’s great chilled and becomes the ideal portable lunch when packed in a plastic container. Jean is the author of five cookbooks, including Quick Vegetarian Pleasures.

Ingredients 1 (14-ounce) package water-packed extra-firm tofu

1½ tablespoons tamari soy sauce

1 tablespoon Asian sesame oil

1 tablespoon dry sherry

Instructions Slice the tofu into 1/2-inch thick slices.

Lay them on a clean cotton towel or on paper towels.

Using another towel or more paper towels, pat the tofu very dry.

Cut each slice in half vertically, then cut the pieces into triangles, or cut the slices into 3/4-inch cubes.

Combine the soy sauce, sesame oil, and sherry in a large bowl.

Add the tofu and, gently toss it with the marinade.

Let marinate at least 30 minutes, or cover and chill up to 24 hours.

Preheat the oven to 450 degrees.

Place the tofu and its marinade in a single layer in a large shallow baking dish.Bake 25 -30 minutes, or until golden all over.

Shake the dish after 15 minutes to prevent the tofu from sticking.

You can serve the tofu warm, but it is even more delicious when cooled to room temperature, then chilled until very cold, about 2 hours.

Notes Yield: 4 servings.

Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg

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