Thai-Roasted Tofu with Chili and Basil
Extra firm tofu
1 pound(s), sliced into six 1/2-inch slices
Low sodium soy sauce
2 Tbsp, fresh, minced
2 tsp, about 1 large clove
Green hot chili peppers
1 oz, or red, Thai-variety, thinly sliced (use 1 small pepper)
Dried shiitake mushroom(s)
½ cup(s), thinly sliced
Sweet red pepper(s)
1 small, sliced into 1/4-inch pieces
Uncooked string beans
1 cup(s), trimmed and cut in half
¼ cup(s), Thai or Italian, fresh, torn (plus a few leaves whole for garnish)
2 Tbsp, thinly sliced on diagonal (for garnish)
Long grain cooked brown rice
2 cup(s), kept hot
- 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.
- 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.
- 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 string beans; increase heat to high and cook until vegetables are cooked but still crisp, about 5 minutes.
- 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 of tofu mixture and 1/2 cup of rice per serving.