Baked tofu cutlets
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Firm tofu |
| 4 | tablespoons | Fresh lime juice |
| 4 | tablespoons | Soy sauce |
| 1 | teaspoon | Honey |
| 1 | teaspoon | Minced fresh gingerroot |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Chili sauce |
Directions
from D. Ornish - Eat More Weigh Less. (This is probably closest to those you can buy)
Slice the tofu into 4 slices lengthwise. Set aside. In a flat pan or nonstick baking dish just large enough to hold the slices in a single layer, combine the lime juice, soy sauce, honey, ginger, garlic and chili sauce. Place the tofu in the marinade and refrigerate for at least 2 or up to 6 hours, turning occasionally.
Preheat the oven to 350F.
Remove the dish from the refrigerator and bring to room temperature. Bake for 45 minutes.
Makes 4 servings.
Per sv: 108 cal; 2g fat; 1054mg sodium.
NOTE: There is now a lower fat tofu on the market which would lower the fat content (I don't mean Mori-Nu - I'm not sure of the brand - maybe White Wave?). Also, I like to press the tofu before I use it (see next recipe) .
Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Apr 30, 1998
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