vegan - Hoisin-Roasted Tofu

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Hoisin-Roasted Tofu

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds extra-firm or firm tofu

1/4 cup hoisin sauce

1/4 cup dry sherry or rice wine

2 tablespoons soy sauce

2 tablespoons sugar

2 garlic cloves -- minced

1/4 cup finely chopped dry-roasted peanuts

 

Serves 4 to 6

Roasted Tofu can take the place of meat on the dinner plate. It is all protein

and very satisfying, especially with the tangy, sweet glaze and crunchy peanut

topping here. Accompany the tofu with rice and stir-fried broccoli for a simple,

deliciously nutritious dinner.

 

Preheat the oven to 350F. Lightly oil a 9 x 13-inch baking dish.

 

Wrap the tofu in paper towels and squeeze gently to remove excess moisture. Cut

each block horizontally into three 1/2-inch-thick slices. Cut each slice in

half, then cut each half into 2 triangles. Arrange in a single snug layer in the

baking dish.

 

Combine the hoisin sauce, sherry, soy sauce, sugar, and garlic in a small bowl

and whisk to combine. Pour about three-quarters of the sauce over the tofu.

 

Roast for 30 minutes. Turn the tofu over, brush with the remaining sauce, and

scatter the peanuts on top. Roast for about another 15 minutes, until the sauce

has been mostly absorbed and the peanuts arc very lightly colored.

 

Serve hot or at room temperature. The tofu can be refrigerated in an airtight

container for 4 to 5 days.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 66 Calories; 1g Fat (7.4% calories from

fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 773mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0