Tofu Shop Fall recipe: Hunan Style Tofu

A variation on a classic Chinese dish from Hunan Province.? Serve with a seasonal, locally grown vegetable like bok choi.

  • 2 lbs Tofu Shop firm tofu, drained
  • 1 cup sliced green onion
  • 2-3 tsp fresh ginger, grated
  • 2-3 Tbsp fresh garlic, pressed
  • 2 tsp fresh turmeric, grated, or 1 tsp dry
  • 1/4 cup naturally brewed soy sauce
  • 1/4 cup lemon or lime juice, or vinegar
  • 2 Tbsp sweetener of choice (optional)
  • 2 Tbsp mirin or other cooking wine (optional)
  • 2 Tbsp fresh red peppers, or pinch of cayenne (optional)
  • 1/2 cup water
  • 1-2 Tbsp toasted sesame oil

  • Preheat oven to 400 degrees F
  • Slice tofu into four pieces and then into 3 pieces for a total of 12 pieces per pound
  • Combine marinade ingredients, except for the oil, in a baking dish sized to fit snugly
  • Marinate for 2-4 hours or bake right away
  • Add the toasted sesame oil and bake for about 1 hour, turning pieces over halfway through cooking

Makes 8 servings.

Tofu Tip: When marinating tofu, it’s best to add any oil at the end of the marinating, just before cooking, so the flavors can be better absorbed

Per serving:? Calories: 164, protein: 14g, carbohydrate: 8g, fat: 8g, fiber: 0g, saturated fat: 2g, cholesterol: 0, sodium: 531mg, calcium: 65mg, magnesium: 11mg. Calories from protein: 34%, carbohydrate: 20%, fat: 46%
Recipe developed for Tofu Shop Specialty Foods, Inc. by Linda Redfield, D.C., N.E., W.C.

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