Tasty Tofu

July 3, 2010

Summer is the time for light dinner dishes. The heat makes one tired and usually saps a huge appetite, so it's the perfect time for salads of any kind-my fave is a pasta salad with lots of veggies and a light olive oil dressing. In fact, I made a great pasta salad tonight made with smoked turkey sausage, tomatoes and oregano from our garden, and zucchini. Yum!

A few weeks ago, as the protein to my pasta salad side, I made baked tofu. Now I am not usually a tofu fan, but my friend, Linda, brought her fabulous tofu to a church dinner one night and I just had to get the recipe. (She okayed me sharing it with you.)

one package extra firm tofu
3 Tbsp Sherry
3 Tbsp Soy Sauce
2 Tbsp Sesame Oil
Linda stresses that it is absolutely essential that the tofu be extra firm and that you pat it dry before soaking it in the marinade. Cut the tofu lengthwise.
Combine the three wet ingredients and soak the tofu in it for at least fifteen minutes. Linda puts the marinade directly in the pan and says that it will pretty much disappear after baking. I think I shall do that next time myself!
Bake it at 450 degrees for 30 minutes, turning the tofu over at 15 min.
The tofu will come out firm and delicious! Really, I swear it will! Give it a try!

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