Baked Tofu with Peanut Sauce
by Cindy Malin
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
1.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.
2.Preheat oven to 450°F (230°C), Gas Mark 8.
3.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.
4.Serve the tofu at room temperature.