Tofu…it took me a long time to acquire an appreciation for this particular food. Even when prepared at a chinese restaurant I still couldn’t get past the overtly spongy, mushy quality. Thankfully I discovered the General Tao’s recipe on Vegweb which was so, so good it converted me immediately, further success came with VWAV Pad Thai.
However, seeing as I was relying on frying the tofu I thought I’d better try it a lower fat, healthier way as frying isn’t exactly condusive to helping weight loss!
This is my first attempt at baked tofu, and whilst it was a little rubbery (left it in the oven too long methinks), I actually really enjoyed it.
I made a spicy sauce, and after flouring the tofu brushed some onto the tofu before baking. The rest of the sauce went into the stir fry vegetables…served with rice noodles. A quick, healthy, tasty dinner – result!!:-)
Spicy Sauce recipe
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
just over 1/2 cup vegetable stock
2 teaspoons cornflour/cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar