Baked Tofu Cutlets
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This way of preparing tofu gives you a lovely, chewy cutlet that's crunchy on the outside and soft on the inside. And the best thing about it is that it can be done in a jiffy. Use the cutlets in all sorts of ways: as a sandwich filling, on hash browns or rosti with a slosh over barbecue sauce over top, or cubed in a green salad - as you would use bacon.
- 1 block tofu (250g/300g)
- 2 tablespoons soya sauce (I use Kikkoman brand)
- 2 teaspoon Chinese cooking wine
- 2 teaspoon sesame oil
- 2 teaspoon sweet chilli sauce
- ¼ cup stock (I mix ¾ tsp of Rapunzel bouillon powder with boiling water)
- and if you're a fan of root ginger, grate a couple of teaspoons of this in, as well
Slice firm or extra firm tofu into slices just under a centimetre thick.
Place on non-stick baking tray (a lamington tin is a good size) so that they are pretty crowded.
Mixed together and pour the marinade over them (no need to pre-marinate). Bake for about half an hour at 200°C (190°C fan bake), turning once half way through.
- 1 tin of tomatoes in juice
- 2 tablespoons soya sauce/tamari
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- ¼ tsp cinnamon
- ¼ to ½ tsp chilli powder, optional
Blend together all ingredients until smooth.
Serve hot or cold on burgers or kebabs, use as a marinade or over tofu cutlets.