Tofu, baked with sesame oil & szechuan sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.5 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 10.0 g

View full nutritional breakdown of Tofu, baked with sesame oil & szechuan sauce calories by ingredient
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Introduction

This is a variation based on Mark Bittman's recipe in How to Cook Anything Vegetarian. This is infinitely variable. The basics are to either slice the tofu or cut into whatever sizes desired and baked for about an hour at 400 degrees. The amount of water and tamari you put into the marinade will make the tofu either drier and chewier or softer and with a sauce that you can put over grains, pasta, or whatever. This version using a full tablespoon of sesame oil makes a rich tasting vegetarian sauce without a lot of calories. This is a variation based on Mark Bittman's recipe in How to Cook Anything Vegetarian. This is infinitely variable. The basics are to either slice the tofu or cut into whatever sizes desired and baked for about an hour at 400 degrees. The amount of water and tamari you put into the marinade will make the tofu either drier and chewier or softer and with a sauce that you can put over grains, pasta, or whatever. This version using a full tablespoon of sesame oil makes a rich tasting vegetarian sauce without a lot of calories.
Number of Servings: 4

Ingredients

    1 block extra firm tofu
    1 Tablespoon toasted sesame oil
    1 Tablespoon San-J Szechuan sauce (marinade)
    .5 Tablespoon rice vinegar
    tamari or soysauce to taste
    water to taste
    1 clove garlic, pressed

Directions

Preheat oven to 400 degrees. Cut tofu into any size pieces, as preferred. Combine all other ingredients and stir well. Oil a baking pan and put the tofu in and pour the sauce/marinade over the tofu. Bake for about an hour, tossing or flip the tofu occasionally, at least once halfway during the baking time, so that it bakes evenly on all sides.

Number of Servings: 4

Recipe submitted by SparkPeople user BALFOURS.

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