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Categories:
milk soy sauce stir-fry sauce cayenne pepper coffee granules ground cumin ground mustard red pepper black pepper lime juice garlic orange raisins extra firm cookie cooking spray paper
Viewed: 14 - Published at: 5 years agoIngredients
- 1 large ziploc bag
- 34 cup milk
- 3 tablespoons low sodium soy sauce
- 1 tablespoon spicy stir-fry sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon instant coffee granules
- 14 teaspoon ground cumin
- 14 teaspoon ground mustard
- 14 teaspoon red pepper flakes
- 14 teaspoon black pepper
- 14 teaspoon lime juice
- 1 garlic clove, slightly pressed
- 1 -2 slice orange
- 5 raisins
- 1 lb extra firm tofu
- cookie, sheet
- cooking spray
- paper towels
Method
- Slice tofu block in half, and slice each half into 4 pieces.
- Allow to dry on paper towels while you prepare the marinade.
- For the marinade, start by adding the milk to your ziploc bag or a container with a top then stir in everything but the tofu, garlic, orange, and raisins.
- Gently place tofu into the marinade, then add garlic, orange, and raisins in between the tofu slices.
- Refrigerate marinade for at least one hour.
- The longer the better!
- Preheat oven to 350 degrees.
- Lay out the slices on the cookie sheet, and pour a couple of spoonfuls of the marinade over the slices.
- Bake at 350 degrees for 15mins, flip, and bake other side for another 10 mins or until liquid is absorbed.
- Layer over a mound of rice, top with steamed vegetables, and enjoy!
