Baked Tofu with Peanut Sauce
(makes 4 servings)
|2||tablespoons (30ml) reduced-sodium soy sauce|
|1||teaspoon (5ml) sesame oil|
|1||teaspoon (5ml) grated peeled fresh ginger|
|14||ounce ( 420g) container firm tofu, drained well|
|1/2||teaspoon (2.5 ml) chili and garlic sauce|
|1||tablespoon (15 ml) chunky natural-style peanut butter|
|2||tablespoons (30 ml) dry sherry|
- In a medium bowl, combine the soy sauce, sesame oil, and fresh ginger. Weight down the tofu between paper towels for 10 minutes. Dry the tofu well and slice into 1/2-inch (1.25 cm) cubes. Toss gently in the marinade. Set aside for 30 minutes.
- Preheat oven to 450°F (230°C), Gas Mark 8.
- Arrange tofu in a baking dish in a single layer. Bake for 10 minutes. Meanwhile make baking sauce by combining all ingredients. Toss tofu gently with the baking sauce and continue to bake for another 10 minutes.
- Serve the tofu at room temperature.
|Per Serving:||106 calories (49% calories from fat), 8 g protein, 6 g total fat (0.8 g saturated fat), 4 g carbohydrates, 0 dietary fiber, 0 cholesterol, 27 mg potassium, 375 mg sodium|
|Diabetic exchanges:||1 lean protein, 1/2 carbohydrate (bread/starch), 1/2 fat|