Baked Tofu Szechuan Style
INGREDIENTS:
1 lb Firm or hard tofu; pressed
-for 15 to
30 minutes
2 tb Nutritional yeast flakes
2 tb Tamari or Braggs Liquid
-Aminos
2 tb Brown rice vinegar or other
-mild vinegar
1/2 ts Onion powder
1 lb Firm or hard tofu; pressed
-for 15 to
30 minutes
2 tb Nutritional yeast flakes
2 tb Tamari or Braggs Liquid
-Aminos
2 tb Brown rice vinegar or other
-mild vinegar
1/2 ts Onion powder
(wrap the tofu in a clean towel, and weight down with a heavy pan or can) 1. Cut tofu into about 36 cubed-shaped "nuggets." Arrange cubes in a single layer in a shallow container. 2. Stir together remaining ingredients. Brush mixture evenly over tofu cubes. Turn cubes to coat all sides. Refrigerate at least an hour, or overnight. 3. Preheat oven to 400 degrees F. 4. Arrange coated cubes in a single layer on an oiled baking sheet. If any marinade mixture wasn't absorbed, brush it over the cubes. 5. Bake nuggets for 30 to 45 minutes, turning two or three times, until desired crispness is reached. Makes about 6 servings.