Baked Tofu Cutlets Recipe

1. 1

   Combine sesame oil, honey, soy sauce, rice vinegar and ginger in an 8 by 10 inch baking dish.

2. 2

   Whisk till honey is dissolved.

3. 3

   Cut tofu parallel to the short end into 9 equal 'cutlets' each about 1/2 inch wide.

4. 4

   Place the cutlets in the sauce, turn them over once, and then sprinkle the sesame seeds over the top.

5. 5

   Bake 25 to 30 min, occasionally basting to keep cutlets soaked in sauce.

6. 6

   You can serve this with quick peanut noodles.

7. 7

   Use purchased peanut sauce

8. 8

   (usually available in the Asian Foods section near the teriyaki sauces) to toss with cooked spaghetti, diced red pepper and minced scallions.

9. 9

   (1/2 lb.

10. 10

    spaghetti, 1/2 diced red pepper, and two small scallions; the amount of sauce is up to you, it can be wet or possibly almost dry).

11. 11

    Along with this, cooked fresh baby spinach with shredded carrot (sold in bags in the produce section) till the carrots are crisp-tender and the spinach wilted.

12. 12

    Toss with lemon juice and a healthy pinch of Chinese five-spice pwdr, also found in the Asian section.

* Per serving · 4 servings · Values may vary.

No additional tips available.