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Photo of Thai-Roasted Tofu with Chili and Basil by WW

Thai-Roasted Tofu with Chili and Basil

5
Points®
Total Time
1 hr 17 min
Prep
45 min
Cook
32 min
Serves
4
Difficulty
Difficult
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

Ingredients

Extra firm tofu

1 pound(s), sliced into six 1/2-inch slices

Cooking spray

2 spray(s)

Less sodium soy sauce

3 Tbsp

Olive oil

2 tsp

Fresh ginger

2 Tbsp, fresh, minced

Jarred minced garlic

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

½ cup(s), sliced, thinly sliced

Red bell pepper

1 small, sliced into 1/4-inch pieces

Uncooked string beans

1 cup(s), cut into pieces, trimmed and cut in half

Teriyaki sauce

2 Tbsp

Basil

¼ cup(s), Thai or Italian, fresh, torn (plus a few leaves whole for garnish)

Scallions

2 Tbsp, 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 string beans; increase 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 of tofu mixture and 1/2 cup of rice per serving.

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