Cut a pound of tofu in half vertically and then into four horizontal
slices each so that you have eight "cutlets" about 1 inch x 4 inches
Wrap each cutlet in a paper towel and gently squeeze any excess
In a 9 x 13 cake pan or casserole dish, mix the following marinade:
Marinate the tofu for at least four hours, up to 12 hours, turning
at least once.
- 4 tbs. tamari or soy
- 6 tbs. water
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 1 inch of ginger root, peeled and grated or minced very fine
Heat oven to 425, remove tofu from marinade and place on a cookie
Bake for about 20 - 30 mins, until firm but not crispy.
These tofu cutlets can be combined in a stir fry or (our favorite):
served over rice with a little umeboshi paste mixed in, with fresh
steamed spinach and mango slices fried for just a minute in maple
syrup or rice syrup with a tsp. of margarine.