Baking tofu in a marinade is a simple way to infuse it with flavor. Enjoy it with steamed veggies and cooked grains or as a snack.
1 pound firm or extra firm reduced-fat tofu
2 T soy sauce*
2 T water or unsalted vegetable broth
2 tsp brown rice syrup or other liquid sweetener
2 tsp balsamic vinegar
2 tsp minced garlic
1 1/2 tsp peeled and grated fresh ginger, or ground ginger
1/4 tsp ground black pepper
PER SLICE: 155 calories; 8.4 g fat; 1.2 g saturated fat; 48.9% calories from fat; 0 mg cholesterol; 15.5 g protein; 7.8 g carbohydrate; 2.7 g sugar; 0.6 g fiber; 474 mg sodium; 260 mg calcium; 2.8 mg iron; 1 mg vitamin C; 9 mcg beta-carotene; 0 mg vitamin E
Preheat the oven to 400 degrees F. Cut the tofu into 4 or 8 equal slices and arrange them in a single, tightly packed layer in a 9-inch square or similar baking dish.
Combine the soy sauce, water, syrup, vinegar, garlic, ginger, and pepper in a small bowl. Pour evenly over the tofu and bake uncovered for 30 minutes.
Stored in a covered container in the refrigerator, leftover Baked Tofu will keep for up to 3 days.
*For a gluten free version, use wheat-free tamari soy sauce.
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