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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade. | 2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes. | 3. Halfway through, you may dump the plate of water and flip the tofu block. | 4. To make marinade, simply whisk together the ingredients in a bowl. | 5. After tofu is pressed, cut the block into small cubes or triangles. | 6. Place pieces of tofu into baking dish, and cover with the marinade. | 7. The tofu can sit overnight in the marinade, or can be prepared right away. | 8. Preheat oven to 375 degrees. | 9. Bake tofu about 35-45 minutes, or until all the liquid is absorbed. | 10. Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	12	ounces	firm	489.8792	9.4574	58.7515	29.6649
dark sesame oil	2	tablespoons		-	-	-	-
tamari soy sauce	2	tablespoons		21.6	2.0052	3.7836	0.036000000000000004
sake	1	1		-	-	-	-
rice vinegar	1	tablespoon		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
gingerroot	1	teaspoon	grated	1.6	0.3554	0.0364	0.015
water	3	tablespoons		0.0	0.0	0.0	0.0
chili paste	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.