Thai Roasted Tofu With Chili and Basil
5
Points®
Total time: 1 hr 17 min • Prep: 45 min • Cook: 32 min • Serves: 4 • Difficulty: Easy
If you think tofu has no taste, think again! We pressed out its water and then roasted it with soy sauce to create a wonderful dense texture and a delicious, smoky f
Ingredients
Extra firm tofu
1 pound(s), sliced into six 1/2-inch slices
Low sodium soy sauce
3 tbsp(s)
Olive oil
2 tsp(s)
Ginger root
2 tbsp(s), fresh, minced
Minced garlic
2 tsp(s), about one large clove
Green hot chili peppers
1 cup(s), or red, Thai-variety, thinly sliced
Dried shiitake mushrooms
5 cup(s), thinly sliced
Red bell pepper
1 small, sliced into 1/4-inch pieces
Frozen green beans
1 cup(s), trimmed and cut in half
Teriyaki sauce
2 tbsp(s)
Fresh basil
¼ cup(s), Thai or Italian, fresh, torn, plus few leaves left whole for garnish
Uncooked scallions
2 tbsp(s), thinly sliced on diagonal for garnish
Cooked long grain brown rice
2 cup(s), kept hot
Instructions
1
Preheat oven to 425°F. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.
2
Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes, remove from oven and set aside.
3
Heat oil in a large nonstick pan over medium-high heat. Add ginger, garlic and chili; cook until fragrant, about 10 to 15 seconds. Add mushrooms, cook for 2 to 3 minutes. Add peppers and green beans; raise heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.
4
Add remaining tablespoon of soy sauce, teriyaki sauce, basil and roasted tofu. Cook to warm through, about 1 minute. Garnish with scallions and basil. Serve with rice. Yields about 1 3/4 cups tofu mixture and 1/2 cup of rice per serving.
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