Categories: main dish
Ingredients
- 1 lb. firm tofu
- 1/2 pint vegetable stock
- 4 Tbsp. soy 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
Directions
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• 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.
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• Preheat the oven to 350°F.
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• Remove the tofu from the towel and cut into 1/2-inch slices. Lightly oil a 22×33-centimeter (or thereabouts) oven dish, place the tofu slices in the dish in a single layer and set aside.
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• In a small bowl or measuring jug, whisk together the remaining ingredients and pour the mixture over the tofu slices.
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• 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.
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• 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.