- 20 ounces extra-firm tofu
- 2 tablespoons coarsely chopped lemongrass (tender inner part)
- 2 tablespoons coarsely chopped fresh ginger
- 2 garlic cloves
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1/4 teaspoon Chinese five-spice powder*
- 1/4 teaspoon ground coriander
- 1/4 teaspoon red chile flakes
- calories 117
- caloriesfromfat 56 %
- protein 10 g
- fat 7 g
- satfat 1 g
- carbohydrate 4 g
- fiber 1 g
- sodium 544 mg
- cholesterol 0.0 mg
How to Make It
Cut tofu into 7 or 8 slices, each 1/2 in. thick and about 2 by 4 in. wide, and set in a 9- by 13-in. dish. In a food processor, whirl lemongrass, ginger, and garlic to mince. Add 2 tbsp. water and remaining ingredients; whirl to blend. Spoon marinade over tofu and turn to coat, distributing seasonings. Chill, covered, at least 3 hours, turning occasionally.
Preheat oven to 450°. Set tofu on an oiled baking sheet, brushing off seasonings with fingers. Bake tofu until browned and a little crisp, 25 to 30 minutes.
*Find this blend of fennel, star anise, cinnamon, cloves, and ginger with the spices at well-stocked grocery stores.
Wine pairing: Fresh, aromatic Poet's Leap 2015 Riesling (Columbia Valley; $20).
Make ahead: Through step 1, up 1 day, chilled.
Note: Nutritional analysis is per serving of tofu.