Thai-Roasted Tofu with Chili and Basil
- Total Time
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 smoky flavor
extra firm tofu1 pound(s), sliced into six 1/2-inch slices
cooking spray2 spray(s)
low sodium soy sauce3 Tbsp
olive oil2 tsp
ginger root2 Tbsp, fresh, minced
minced garlic2 tsp, about 1 large clove
green hot chili peppers1 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 beans1 cup(s), trimmed and cut in half
teriyaki sauce2 Tbsp
basil¼ cup(s), Thai or Italian, fresh, torn (plus a few leaves whole for garnish)
uncooked scallion(s)2 Tbsp, thinly sliced on diagonal (for garnish)
long grain cooked brown rice2 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.