Baked Tofu Szechuan Style

Name: Baked Tofu Szechuan Style
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 3 servings
Cuisine: asian
Ingredients: 2 tablespoons tamari soy sauce; 1 tablespoon Asian sesame oil; 1 tablespoon vegetable oil; 1/2 teaspoon minced fresh ginger; 1 pound extra firm tofu, cut into 3/4-inch cubes and patted very dry; 1/2 teaspoon chili paste with garlic*; 1 tablespoon natural style peanut butter or tahini; 2 tablespoons dry sherry, rice wine, or vermouth

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Total: 30 min

Prep: 30 min

Yield: 3 servings

Total: 30 min

Prep: 30 min

Yield: 3 servings

Ingredients

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The marinade:

2 tablespoons tamari soy sauce

1 tablespoon Asian sesame oil

1 tablespoon vegetable oil

1/2 teaspoon minced fresh ginger

1 pound extra firm tofu, cut into 3/4-inch cubes and patted very dry

The sauce:

1/2 teaspoon chili paste with garlic*

1 tablespoon natural style peanut butter or tahini

2 tablespoons dry sherry, rice wine, or vermouth

Directions

In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes.
Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula.
Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot.