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 |
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