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Posted By :
October 15, 2012
Difficulty Level: Easy
Preparation Time: 10 minutes
Cooking Time: 30 min- 1 hour
Servings: 4-6 served over salad
Rita F. and T.W. from Israel wrote: We’d love to see recipes for appetizers and main courses that would entice our families to eat healthier meals.
Tofu is one of those wonder foods that assumes the taste of the other ingredients in the pot. Following is a very versatile recipe. The cubed tofu can be mixed into a salad or can top a rice dish for a light, healthful supper packed with protein and vitamins. If baked longer, it becomes hard and crispy and can be noshed as is, or used as croutons to top a salad. Thanks Chava E.
1 pkg tofu (any kind) approx. 450 grams/ up to 1 lb (the pkg I used had just 337 grams)
2 Tbsp soy sauce (tamari)
1 tsp canola oil
1 tsp sesame oil, optional
1 tsp garlic powder
1 tsp onion powder
3 or more Tbsp sesame seeds
Cut tofu into cubes. Mix together with soy sauce and leave a few minutes to allow tofu to absorb the flavor. Add rest of ingredients and mix together. Pour into a small baking pan and drizzle with additional oil — not too much (we want to keep the fat down!). Bake at 350°F (180°C) for 30 minutes for a soft texture, 45 for a medium texture, and an hour or more for crispy, crunchy cubes. Mix every few minutes to ensure even exposure to the oven’s heat.
Note: This tastes best eaten fresh. If refrigerated overnight, the texture becomes a little rubbery.
Tip: You can try to sneak a piece of tofu into your cholent. Put it in a small cooking bag, pierce the bag with a knife or fork all over and put in the cholent. Voilà! You will have cholent-flavored tofu.
Tip: To make this dish more piquant, add some freshly ground ginger and a bit of cayenne pepper.\
This recipe originally appeared in Mishpacha Magazine.