Japanese flavors liven up this baked tofu recipe. The tofu is brushed with a mixture of miso, rice wine vinegar and miso, then baked to a tangy crisp.
Recipe and photo courtesy of The Soy Foods Council
Ingredients:
- 1 package firm organic tofu
- 1/2 cup orange juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon white miso paste
- ¼ teaspoon garlic (optional)
- Salt and pepper, to taste
Preparation:
Pre-heat oven to 350 degrees F.
Gently press the tofu to drain any excess moisture, then cut into 8 slices and arrange in single layer on a baking sheet or cookie sheet.
In a small mixing bowl, mix together the orange juice, vinegar, miso paste and garlic.
Using a pastry brush, brush both sides of the tofu slices with the orange juice mixture, replacing the slices on the cookie sheet as you brush them.
Bake tofu slices in the preheated oven until the edges turn a light brown, about 10 minutes.
Sprinkle with a dash of salt and pepper, to taste.
