Cashew Ginger Tofu

Name: Cashew Ginger Tofu Recipe
Yield: 4
Ingredients: 1/3 cup cashew butter; 3½ tbsp tamari; 3 tbsp apple cider vinegar; 2 large cloves garlic chopped; 1 tbsp fresh ginger peeled and chopped; 2 tbsp agave nectar; ¾ cup water; 1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh) sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture

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Number of Servings: 4

Ingredients

1/3 cup cashew butter3½ tbsp tamari3 tbsp apple cider vinegar2 large cloves garlic, chopped1 tbsp fresh ginger, peeled and chopped2 tbsp agave nectar¾ cup water1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture

Directions

Preheat oven to 375°F (190°C). Using a hand blender or food processor, combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar and purée, until cashew butter is incorporated and mixture is smooth. Add water and purée again until smooth, scraping down sides of bowl as needed. Pour a little of mixture into an 8x12-in (20x30-cm) baking dish to cover bottom, then add tofu and pour in remaining sauce to cover evenly. At this point, either cover and refrigerate to marinate for 1 hour or more, or bake immediately. To bake, cover with aluminium foil and bake for 15 minutes. Remove cover, stir well, and bake again uncovered for 5–7 minutes, until sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick and pasty.

Note: Leftovers of this tofu are terrific paired with veggies and rolled into a rice paper wrap, or baked in a tortilla wrap.

Note: The ginger adds 'heat' to the sauce, but if you want to kick it up some more, add a few shakes of crushed red chili flakes... to your liking.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving