I mostly followed this recipe, with a few changes. Neither Mike nor I liked the suggested recipe for spicy sauce. We just drizzled a little soy sauce on top.
{ BAKED TOFU }
1 package firm or extra firm tofu, pressed
1 t. rice vinegar
1 t. honey
1 t. orange juice concentrate
3 T. water
1 T. soy sauce
1/2 T. Chinese chili sauce
- Cut pressed tofu into 1/4-inch cubes.
- Combine marinade ingredients in a ziploc bag.
- Add tofu and allow to marinate for a couple hours or overnight.
- Spread tofu on parchment paper on baking sheet.
- Bake at 375 for 40 minutes, stirring/flipping once.
{ COOKING SAUCE }
1 T. sesame seeds or 1/2 T. tahini (1 t. sesame oil)
3 T. water
1 t. orange juice concentrate
1 T. soy sauce
1/8 to 1/4 t. vanilla
1 t. rice vinegar
1/2 T. Chinese chili sauce
1 t. miso
1/2 t. mollases
1/8 t. pumpkin pie spice
1 drop stevia (1 t. sugar)
2 t. cornstarch
- Process sesame seeds into fine powder/tahini.
- Add remaining ingredients and process/blend until smooth.
- Set aside.
{ TOFU MIXTURE }
1 t. fresh minced ginger
2 cloves garlic, pressed or minced
1/4 c. minced red onion
2 green onions, sliced
1/2 can water chestnuts, diced
- Saute ginger, garlic, and red onion for 2 minutes.
- Add green onions and water chestnuts and saute for another 2 minutes.
- Add cooking sauce and stir until thick (happens very fast).
- Add baked tofu and combine.
- Serve rolled in lettuce leaves, drizzled with soy sauce.
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