Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Tofu
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- #15474
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound firm tofu
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon sherry or rice wine
1 tablespoon cider vinegar or rice vinegar
1 clove garlic, pressed or minced
2 tablespoons onion, finely minced
1 teaspoon grated ginger
3 tablespoons water
1/2 teaspoon chili paste
directions
Press the tofu: Put between two plates and add a weight to the top (about 4 lbs). (The sides of the tofu should bulge but not split). Let sit for about 30 minutes and pour off the water. (This firms it up and lets it absorb flavors better.)
Combine the remaining ingredients. (You can also put those ingredients in the food processor rather than grating/mincing/etc.) Cut the tofu into appropriate shapes--I usually cut a cake in three horizontally, then in half, and those halves into triangles. Put the tofu in a single layer in a baking dish and pour the marinade over. Bake at 375 degrees F about 45 minutes, turning occasionally, until browned and the marinade is mostly evaporated.
added by
rweaver
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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