Recipe

Ginger Baked Tofu with Agave Peanut Sauce
Ingredients
Tofu:
1 package firm tofu (garlic tofu is ideal)
1 tbsp or less oil of choice (I used olive oil)
1 slice fresh ginger, peeled and finely grated
salt

Sauce:
1/4 cup natural peanut butter (unsalted)
dash salt (leave out if using salted peanut butter)
1/4 tsp chili garlic sauce (or less, to taste)
Lemon juice from one lemon slice (1/8 of one med. lemon)
1 sm. knob ginger, grated
1 brief tip of soy milk, coconut milk, or rice milk- one or two tbsp.
1 garlic clove, pressed or grated
1/4 tsp agave nectar
smoked paprika or chipotle pepper if you prefer more heat
water to achieve desired smooth texture

Infused oil:
1 tsp. oil of choice
1 slice fresh ginger, peeled and minced
5 cloves garlic, minced

Directions
Slice your tofu in half horizontally and press between a towel for at least 30 min. to drain. Next, cut your tofu in desired shape- either a french fry type shape or cubed. Toss into a baking dish with your oil, salt lightly and bake in a 450 degree oven for 30 minutes, turning tofu at the 20 minute mark. Sprinkle baked tofu with your grated ginger evenly and return to oven for at least another 10 minutes.

Combine all ingredients for your sauce in a small bowl and add water until the sauce is as liquid as you like. Note- you probably just want the juice from most of the ginger so you can avoid stringiness in the sauce- jut a little of the grated ginger itself. Taste as you go- this was a recipe I made up as I went along, and amounts are approximate. Vary it to suit your palate!

While tofu is baking, towards the end of the cooking period heat your oil to med-low in a small nonstick pan and add your minced garlic and ginger. Let the seasonings heat and stir them once or twice, then lowering the heat and letting the garlic brown (but not burn!!!).

When tofu is golden brown to your liking, add the tofu to the garlic and ginger in the small pan and get as much of the oil and seasoning onto the tofu as possible. Add a drizzle of salt and serve in a pretty plate, with the sauce on the side.

Additional Pictures