 |
|
|
Moroccan Tofu 4 tablespoon olive oil Sauce: Preheat oven to 425 F. To drain the tofu: Drain water from the package of tofu, and place it on a paper towel on a level surface. Take another paper towel and press down to get some of the water out. Replace both paper towels, adding a few more underneath and on top of the tofu, and put a plate with a large heavy pot onto the tofu and let it sit for about 20-30 minutes until the water has been pressed out of it. Slice it into 1/2-inch thick pieces (I ended up with about 8 pieces per piece of tofu). In a small bowl, mix well the olive oil, and 1 tablespoon CuisineMentor Moroccan Spice Blend. Dip each piece of tofu into the oil mixture and hold it over the bowl for a minute or so to let the excess oil drip off. Place the piece of tofu onto a flat baking pan that has been covered in foil. Place the pan on the very bottom rack of the oven and bake the tofu on each side for about 10-15 min., or until each side is well-browned. Remove from oven; set aside. (Alternatively you can grill or broil the tofu.) Reduce oven to 350F. Sauce: Add all Sauce ingredients in a small saucepan. Bring to a soft boil, then reduce heat to low to simmer (stirring occasionally to prevent burning) until the sauce has thickened about 15 minutes and flavors are mingled nicely. Be careful not to burn the bottom. Top each piece to tofu with sauce. Bake for 15 minutes in 350F oven to reheat tofu and lightly caramelize top of tofu. Serves 6-8
E-mail a friend about this item. |
|
