BAKED TOFU CUTLETS
16 ounces firm tofu
4 tablespoons fresh lime juice
4 tablespoons soy sauce
1 teaspoon honey
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
1 teaspoon chili sauce
Slice the tofu into 4 slices lengthwise. Set aside.
In a flat pan or nonstick baking dish just large enough to hold the slices in a single layer, combine the lime juice, soy sauce, honey, ginger, garlic and chili sauce. Place the tofu in the marinade and refrigerate for at least 2 or up to 6 hours, turning occasionally.
WHEN READY TO COOK:
Remove the dish from the refrigerator and bring to room temperature.
Preheat the oven to 350 degrees F.
Bake for 45 minutes.
Servings: 4
Source: Eat More, Weigh Less by Dean Ornish
16 ounces firm tofu
4 tablespoons fresh lime juice
4 tablespoons soy sauce
1 teaspoon honey
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
1 teaspoon chili sauce
Slice the tofu into 4 slices lengthwise. Set aside.
In a flat pan or nonstick baking dish just large enough to hold the slices in a single layer, combine the lime juice, soy sauce, honey, ginger, garlic and chili sauce. Place the tofu in the marinade and refrigerate for at least 2 or up to 6 hours, turning occasionally.
WHEN READY TO COOK:
Remove the dish from the refrigerator and bring to room temperature.
Preheat the oven to 350 degrees F.
Bake for 45 minutes.
Servings: 4
Source: Eat More, Weigh Less by Dean Ornish
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and without prior notification or explanation. Failure to follow the guidelines
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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