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Baked Tofu Cutlets

Chef: Nicky Owers, as featured on Saturday Morning with Kim Hill, 23 August 2008.

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. 

Food with Nicky Owers

A vegetarian cook for over 24 years who runs classical and modern vegetarian cookery workshops from her home in Lower Hutt. (duration: 19′51″)

Download: Ogg Vorbis   MP3

Ingredients

• 1 block 250g/300g tofu

Marinade:

• 2 Tbs soya sauce (I use Kikkoman brand)
• 2 tsp Chinese cooking wine
• 2 tsp sesame oil
• 2 tsp 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.

Method

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. 

Barbecue sauce

Ingredients

• 1 tin of tomatoes in juice
• 2 Tbs soya sauce/tamari
• 2 Tbs cider vinegar
• 2 Tbs brown sugar
• ¼ tsp cinnamon
• ¼ to ½ tsp chilli powder, optional

Method

Blend together all ingredients until smooth.

Serve hot or cold on burgers, kebabs, use as a marinade or over tofu cutlets.