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Baked Tofu
This recipe is a preview from the upcoming NEW EDITION of The Survivor's Handbook: Eating Right for Cancer Survival, PCRM -sent in by Marge
Baking tofu in a marinade is a simple way to infuse it with flavor. Enjoy it as a finger food or snack, or add it to soups, salads, and other prepared dishes. For best results, start with tofu that is firm or extra firm and make certain it is fresh by checking the expiration date on the package.
Makes 4 slices
450 g1 pound firm tofu (see note below)
30 ml2 tablespoons soy sauce
30 ml2 tablespoons water or unsalted vegetable broth
10 ml2 teaspoons brown rice syrup or similar sweetener
10 ml2 teaspoons balsamic vinegar
10 ml2 teaspoons minced garlic
7 ml1 & 1/2 teaspoons grated fresh ginger
1 ml1/4 teaspoon black pepper
Preheat oven to 400˚F.
Cut tofu into 4 slices. Arrange in a single, tightly-packed layer in a baking dish.
Mix soy sauce with water or broth.
Stir in remaining ingredients, then pour evenly over tofu.
Bake 30 minutes.
Some tofu that is labeled “firm” is actually quite soft. To make it firmer, line a baking sheet with a clean dish towel. Cut tofu into 4 slices and arrange in a single layer on the towel. Cover with a second clean towel, and top with a cutting board. Place several heavy objects (canned food, books, or jars of beans) on the cutting board. Let stand 30 minutes before proceeding with recipe.
Some studies have shown that genistein, a soy isoflavone, can help prevent breast, colon, and prostate cancers.