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Baked Thai-style tofu

Baked Thai-style tofu

1 pound extra-firm tofu

1 red bell pepper


2 tablespoons tamari soy sauce

1 tablespoon sesame oil

1 tablespoon canola oil

1/2 teaspoon minced fresh ginger

1 garlic clove, minced

1/4 teaspoon crushed

red pepper flakes


1 tablespoon natural-style

peanut butter

2 tablespoons lime juice

1 green onion, very thinly sliced

2 teaspoons finely chopped fresh

basil (or 1/2 teaspoon dried)

2 teaspoons finely chopped fresh

mint (or 1/2 teaspoon dried)

Makes 3 servings.

Cut the tofu into 3/4-inch cubes and pat very dry with paper towel. Cut bell pepper into thin strips, 1/4 by 2 inches.

Combine the marinade ingredients in a large bowl. Using a rubber spatula, gently fold in the tofu and bell pepper to coat. Allow to marinate 40 minutes at room temperature or up to 8 hours, covered, in the refrigerator, tossing occasionally.

Heat the oven to 450 degrees. Place the tofu and any unabsorbed marinade in a single layer in a large, shallow baking dish. Bake 15 minutes, tossing once with a spatula after about 7 minutes.

Stir all the sauce ingredients together with a fork. Remove the tofu from the oven. Spoon on the sauce and use a spatula to toss the ingredients until well-coasted. Return pan to the oven and bake undisturbed for 10 minutes. It's better when warm than hot, so let the tofu sit at least 10 minutes before serving.

Nutritional information per serving: 205 calories 64 percent from fat), 15.4 g fat (2.3 g saturated, 6.5 g monounsaturated), no cholesterol, 14.1 g protein, 5.4 g carbohydrates, 2.1 g fiber, 659.5 mg sodium.