Monday, November 23, 2009

Marinated Tofu with Ginger Cashew Dipping Sauce

Marinated Tofu with Ginger Cashew Dipping Sauce

2 pounds firm tofu (not silken)
1 tablespoon fresh grated ginger
¼ cup Bragg Liquid Aminos
1 tablespoon chickpea or mellow white miso
1 garlic clove, minced
1 tablespoon toasted sesame oil
1/3 cup orange juice

Dipping Sauce

1 tablespoon grapeseed oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green onions, minced
3 tablespoons Tamari
2 tablespoons maple syrup
1/3 cup coconut milk
1 cup finally ground cashews
1 tablespoon toasted sesame oil
Hot pepper sauce

Preparing Tofu

Slice tofu lengthwise into ½ -inch strips. In shallow baking dish, combine ginger, liquid aminos, miso, garlic, sesame oil, juice and 2 tablespoons water. Place tofu in dish and coat with marinade (flipping to coat both sides). Set aside to marinate 30 minutes.
Preheat oven to 400 F. Place tofu on ungreased baking sheet and save leftover marinade. Bake 15 minutes. Remove pan from oven, flip tofu, baste with remaining marinade and bake another 15 minutes.

Preparing Sauce

In small skillet over medium heat, gently sauté garlic and ginger in grapeseed oil for 2 minutes. Add green onions and sauté another 2 minutes. Add tamari, syrup, coconut milk, cashews and ¼ cup water and stir to combine. Increase heat briefly and then reduce heat and simmer 10 minutes, stirring occasionally, to combine flavors. Remove from heat and season to taste with toasted sesame oil and hot pepper sauce.
Serve tofu with sauce on side or drizzled on top.

Note: Tamari is a soy sauce. Bragg liquid aminos is a condiment that tastes like soy sauce with a hint of maple. Miso is a rich source of minerals, helps to cleanse the body of toxins. It can be found in specialty food stores or Asian markets.

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