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July 05, 2012
2012 © COPYRIGHT KAJAL DHABALIA, ALL RIGHTS RESERVED.
Baked tofu is great to have on hand….especially when you have a tasty marinate; they really soak up the flavor. I like baking tofu verses pan frying for several reasons….1. it’s easier :), 2. they all cook to the same consistency, 3.) it requires less constant attention.
plus, the baking evaporates a lot of the water so that the pieces become firm, resulting in really great texture.
Once you have a container of these on hand, you can use them throughout the week. They’re great to add to stir-fry’s and summer rolls, to toss in a salad or pasta or to serve as snack or appetizer on toothpicks with a dipping sauce.
DIRECTIONS for cooking
* After 35-40 minutes, the tofu will be sizzling. It will look like it’s not very firm, but once you remove it from the oven and let it sit for 10-15 minutes, it will become more firm.
GLUTEN FREE NOTES
YOGIC COOKING NOTES
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