Tofu part II

Roasting tofu is probably my favourite way of cooking it, it goes deliciously brown and crisp, and gives it such a lovely, succulent texture. I've had to guess at the quantities since I don't normally measure them, I don't think it matters too much.

Roasted Tofu with Satay Sauce

Ingredients

1 packet firm, plain tofu
1 clove garlic, crushed
2 tbsp soy/shoyu sauce
2 inch root ginger, peeled and grated
1 tbps red wine vinegar
little slug of maple syrup/honey (about 1 tsp)
1/2 tsp chinese five spice (optional but yummy)

Satay Sauce
2 rounded tbsp peanut butter
apple juice or water to thin
1/2 tsp ground coriander
1/2 tsp ground cumin
good chunk of creamed coconut, grated
Good squeeze of lime juice

Method

1. Drain the tofu and cut into cubes, place in a large bowl. Mix the marinade ingredients and pour over the tofu. Leave to marinate for 1-2 hours.


2. Preheat the oven to 200 C /400 F /Gas mark 6.
3. Drain the tofu and reserve the marinade.
4. Lightly oil a roasting tin or baking tray and heat in the oven for 5 minutes. Add the tofu to the tray and bake in the oven for 25/30 minutes, turning once or twice during cooking so the tofu browns evenly.
5. Meanwhile, make the satay sauce. Put the peanut butter in a small saucepan with the reserved marinade and heat gently, stirring until smooth. Add water or apple juice to thin to the desired consistency. Add the spices, creamed coconut and lime juice and stir in.


6. You can serve the tofu in lots of ways, one of my favourites it to cut some veggies (carrots, celery, brocolli) into small pieces and lightly steam them, then layer the veggies, tofu and sauce over some cooked rice or noodles. Tasty good.