1 hour
Serving Ideas: Serve over rice and vegetables.
TOFU
32 ounces extra firm tofu (pressed to remove as much water as possible)
SAUCE
1 teaspoon ginger juice, fresh (squeezed from fresh, grated ginger root)
2 cups mango juice (or mango nectar or apricot nectar)
1/8 cup dried chiles, cut in 1/4" squares
1 teaspoon sea salt
6 garlic cloves, minced
2 tablespoons whole sugar (e.g., Rapadura) (or Sucanat sugar)
2 tablespoons macadamia nut oil
2 tablespoons key lime juice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 1/2 teaspoons thyme
1/8 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 small onion, diced
Makes 6 servings.
Slice the pressed tofu into cross-wise strips to create 3 inch by 1/2 inch strips. Place sliced tofu in the
bottom of a 9x9 inch baking pan.
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over tofu in
the baking dish.
Bake dish in a 450 degree F (230 degree C) oven (no need to preheat oven) until the sauce thickens and
most of the liquid is absorbed into the tofu (about 45 minutes). About half way through baking, flip the tofu
in the pan so all sides of the tofu absorb the sauce evenly, and so both the top and the bottom have a
chance to get a little brown. Remove from oven, and gently mix the tofu so the sauce covers more evenly.
VARIATIONS:
- "Jerk Tempeh" - replace the tofu with tempeh.
Per serving: 321 Calories; 18g Fat (46% calories from fat); 24g Protein; 22g Carbohydrate; 0mg Cholesterol; 344mg
Sodium
Serving Ideas: Serve over rice and vegetables.
TOFU
32 ounces extra firm tofu (pressed to remove as much water as possible)
SAUCE
1 teaspoon ginger juice, fresh (squeezed from fresh, grated ginger root)
2 cups mango juice (or mango nectar or apricot nectar)
1/8 cup dried chiles, cut in 1/4" squares
1 teaspoon sea salt
6 garlic cloves, minced
2 tablespoons whole sugar (e.g., Rapadura) (or Sucanat sugar)
2 tablespoons macadamia nut oil
2 tablespoons key lime juice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 1/2 teaspoons thyme
1/8 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 small onion, diced
Makes 6 servings.
Slice the pressed tofu into cross-wise strips to create 3 inch by 1/2 inch strips. Place sliced tofu in the
bottom of a 9x9 inch baking pan.
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over tofu in
the baking dish.
Bake dish in a 450 degree F (230 degree C) oven (no need to preheat oven) until the sauce thickens and
most of the liquid is absorbed into the tofu (about 45 minutes). About half way through baking, flip the tofu
in the pan so all sides of the tofu absorb the sauce evenly, and so both the top and the bottom have a
chance to get a little brown. Remove from oven, and gently mix the tofu so the sauce covers more evenly.
VARIATIONS:
- "Jerk Tempeh" - replace the tofu with tempeh.
Per serving: 321 Calories; 18g Fat (46% calories from fat); 24g Protein; 22g Carbohydrate; 0mg Cholesterol; 344mg
Sodium
