ROASTED TOFU CAN take the place of meat on the dinner plate. It is all protein and very satisfying, especially with the tangy, sweet glaze and crunchy peanut topping here. Accompany the tofu with rice and stir-fried broccoli for a simple, deliciously nutritious dinner.
SERVES: 4 TO 6
INGREDIENTS:
- 2 pounds extra-firm or firm tofu
- ¼ cup hoisin sauce
- ¼ cup dry sherry or rice wine
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 garlic cloves, minced
- ¼ cup finely chopped dry-roasted peanuts
INSTRUCTIONS:
- Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.
- Wrap the tofu in paper towels and squeeze gently to remove excess moisture. Cut each block horizontally into three ½-inch-thick slices. Cut each slice in half, then cut each half into 2 triangles. Arrange in a single snug layer in the baking dish.
- Combine the hoisin sauce, sherry, soy sauce, sugar, and garlic in a small bowl and whisk to combine. Pour about three-quarters of the sauce over the tofu.
- Roast for 30 minutes. Turn the tofu over, brush with the remaining sauce, and scatter the peanuts on top. Roast for about another 15 minutes, until the sauce has been mostly absorbed and the peanuts are very lightly colored.
- Serve hot or at room temperature. The tofu can be refrigerated in an airtight container for 4 to 5 days.
