1/2 cup tamari, nama shoyu, or Bragg Liquid Aminos
1/4 cup brown rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons pure maple syrup
2 tablespoons garlic, minced
2 tablespoons ginger, peeled and grated
2 teaspoons dry mustard
1/2 teaspoon crushed red pepper flakes
Preheat oven to 350°F. Cut each block of tofu in half lengthwise, turn each half cut side down on the board, cut through the outer edge of the block 3 times to yield 4 tofu cutlets from each half. (So each block of tofu yields 8 tofu cutlets.)
Add tofu cutlets in a single layer to a large casserole dish. In a small bowl, whisk together tamari, brown rice vinegar, toasted sesame oil, maple syrup, garlic, ginger, dry mustard, and crushed red pepper flakes. Pour this mixture over tofu in dish.
Bake for 20 minutes. Turn tofu cutlets with a spatula, and cook an additional 20 to 30 minutes or until most of glaze is absorbed.
Serve 2 or 3 tofu cutlets per person as a main dish, side dish, or filling for a sandwich with fresh veggies. Or cube tofu and add to soups, stir-fries, salads, pasta, rice, or grain dishes.
Ease of Preparation: Moderate
Preparation Time: 15 min
30 min to press tofu
Cook Time: 40-50 min
Servings: 6 to 8
Recipe By: Beverly Lynn Bennett
From: The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett