Date: Fri, 26 Feb 1999 07:54:20 -0800
From: Amy Zuydhoek (Amy@exdesign.com)
Oven-crisp Tofu with Ketchup Sauce
* 3/4 cup water
* 1/4 cup tomato paste
* 2 tablespoons maple syrup
* 2 tablespoons fresh lemon juice
* 1/2 tsp. pureed fresh ginger root
* 1 tablespoon minced fresh parsley
* cayenne pepper
* 24 ounces firm or extra firm tofu
* 1/3 cup fine cracker crumbs
* 2 tablespoons cornmeal
* 1 1/2 teaspoons salt-free all purpose seasoning
* 1/2 teaspoon chili powder
* 1/4 teaspoon salt
Make the ketchup sauce by whisking together water, tomato paste, maple
syrup, lemon juice and ginger in a small pan. Bring to a boil,
stirring constantly, and cook 1 minute. Let cool. Add the parsley
and season to taste with cayenne and salt.
Preheat the oven to 375 degrees. Drain the tofu and wrap in paper
towels for 10-15 minutes. In a shallow bowl, mix together the cracker
crumbs, cornmeal, seasoning, chili powder, and salt. Set aside.
Spray a large wire cooling rack with a non-stick spray. Cut each
block of tofu into 12 sticks about 3 inches long and 3/4 inches thick.
Dredge each stick in the crumb mixture and place the sticks on the
wire rack. Bake until crisp and brown, about 35-45 minutes. Serve
the tofu sticks warm, with the ketchup sauce drizzled on top or served
on the side.
My notes: I use regular BBQ sauce instead of making it!
I usually make the pork chop casserole for my husband in what casserole
dish and my own vegetarian version in another. My version is the same
recipe without the meat!