Spicy Stuffed Tofu

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Spicy Stuffed Tofu

 

1/2 cup soy sauce (wheat free if necessary)

1/2 cup honey or light molasses

2 shitake mushrooms, chopped (about 1/4 cup)

2 teaspoons each, minced garlic and ginger root

1/4 teaspoon each, cloves and cinnamon

1 teaspoon crushed red pepper, or to taste

1/2 cup chopped scallions

1 pound loaf extra-firm tofu, cut into 7 equal slices

Cooking spray or oil

 

In a small bowl, stir together soy sauce, honey, mushrooms, garlic, ginger,

cloves, cinnamon, red pepper, and scallions.

 

Strain liquid from mixture into a shallow storage dish. (It will be used to

marinate the tofu.)

 

Transfer solids to a small bowl, add 1 slice of tofu, and mash with a fork to

combine. Set aside.

 

With a paring knife cut a pocket in each remaining peice of tofu and place in

dish with marinade, turning to coat each piece well.

 

Cover and refrigerate for at least 1 hour before stuffing.

 

Preheat oven to 425° and lightly spray or oil a 9-inch square baking dish.

Gently push 1/6th of the stuffing into each tofu pouch. Lightly spray or brush

pouches with oil and place in prepared dish.

(Reserve marinade.)

 

Bake about 12 minutes, or until firm and browned. Heat marinade and drizzle over

hot pouches.

 

Makes 6 pouches.

 

***May be grilled.

 

 

 

 

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