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oven-crisp-tofu-ketchup-sauce recipe

Date: Fri, 26 Feb 1999 07:54:20 -0800
From: Amy Zuydhoek (Amy@exdesign.com)

Oven-crisp Tofu with Ketchup Sauce

*	3/4 cup water
*	1/4 cup tomato paste
*	2 tablespoons maple syrup
*	2 tablespoons fresh lemon juice
*	1/2 tsp. pureed fresh ginger root
*	1 tablespoon minced fresh parsley
*	cayenne pepper
*	salt
*	24 ounces firm or extra firm tofu
*	1/3 cup fine cracker crumbs
*	2 tablespoons cornmeal
*	1 1/2 teaspoons salt-free all purpose seasoning
*	1/2 teaspoon chili powder
*	1/4 teaspoon salt

Make the ketchup sauce by whisking together water, tomato paste, maple
syrup, lemon juice and ginger in a small pan.  Bring to a boil,
stirring constantly, and cook 1 minute.  Let cool.  Add the parsley
and season to taste with cayenne and salt.

Preheat the oven to 375 degrees.  Drain the tofu and wrap in paper
towels for 10-15 minutes.  In a shallow bowl, mix together the cracker
crumbs, cornmeal, seasoning, chili powder, and salt.  Set aside.
Spray a large wire cooling rack with a non-stick spray.  Cut each
block of tofu into 12 sticks about 3 inches long and 3/4 inches thick.
Dredge each stick in the crumb mixture and place the sticks on the
wire rack.  Bake until crisp and brown, about 35-45 minutes.  Serve
the tofu sticks warm, with the ketchup sauce drizzled on top or served
on the side.

My notes:  I use regular BBQ sauce instead of making it!

I usually make the pork chop casserole for my husband in what casserole
dish and my own vegetarian version in another.  My version is the same
recipe without the meat!

kwvegan vegan