Monday, May 21, 2012

Best Tofu Ever!!

Recipe:  Black Pepper and Garlic Tofu (Modified)
Verdict:  Best tofu dish ever!!!  Amazing!
I have always thought that oil was necessary in order to have crispy tofu.  Boy, was I wrong!

This recipe is slightly modified from Susan Voisin's recipe on her blog Fat Free Vegan Kitchen

1 16 oz package of extra firm tofu
1 Tablespoon Bragg's liquid aminos
2 Tablespoons water
3 cloves of garlic, pressed
Lots of black pepper, freshly ground
1 teaspoon rice wine vinegar

Preheat oven to 400F.  Cut the tofu into strips and gently press between paper towels to remove moisture.  Place the tofu in a Ziploc bag.  Mix the marinade ingredients in a bowl and pour over the tofu.  I had to go to the store to buy parchment paper, so I let the tofu sit in the marinade while I was at the store.  It was the perfect amount of time.  Bake the tofu in the oven for 1 hour, turning at 15 minute intervals.  I baked for the extra time to make the tofu even crispier.  Yum!

Now to make the sauce.
1 1/2 Tablespoons Bragg's liquid aminos
1/2 cup of veggie broth
1 teaspoon Sriracha
Lots of freshly ground black pepper
2 teaspoons cornstarch

Combine all ingredients in a small pan.  Whisk frequently while heating.  Sauce will thicken as it heats.

Once the sauce was complete, I added the tofu and mixed them together.  I then served the tofu with a baked potato (which I prepared at the same time as the tofu) and some green peas.

This meal was so amazing!!  I cannot put in words how tasty the tofu was.  And the spice was perfect.  I hope to make it again and again.  Thank you Susan at Fat Free Vegan!

1 comment:

  1. I made this today with a block of frozen tofu that I had defrosted and cut into cubes. I doubled the sauce and took the tofu out at 45 min because it was plenty chewy at that point. Soooo delicious! Thank you for this recipe!