New Wave-New Fave Baked Tofu or Tempeh

Preparation 1. Combine the peanut butter, tamari, honey, apple cider vinegar, garlic, ginger, tomato paste, chipotle, and orange juice and zest in a food processor and buzz until the ginger is finely chopped. 2. To use the marinade, place the tofu in a nonreactive bowl or zip-top bag and pour or spoon this luscious mixture over it. Refrigerate the tofu, covered, overnight. 3. The next day, preheat the oven to 375°F and generously spray a nonreactive baking dish with oil (I use an 8 or 9 by 12-inch deep glass baking dish). 4. Place the tofu and its marinade in the baking dish, spreading the marinade as needed so both sides of the tofu slices get a good smear of it. Bake, turning once, until fragrant, firmed up, and golden to deep brown in spots with the marinade considerably thickened, about 30 minutes. From Bean by Bean: A Cookbook. by Crescent Dragonwagon. Copyright © 2011 by Crescent Dragonwagon. Published by Workman Publishing.

Preparation 1. Combine the peanut butter, tamari, honey, apple cider vinegar, garlic, ginger, tomato paste, chipotle, and orange juice and zest in a food processor and buzz until the ginger is finely chopped. 2. To use the marinade, place the tofu in a nonreactive bowl or zip-top bag and pour or spoon this luscious mixture over it. Refrigerate the tofu, covered, overnight. 3. The next day, preheat the oven to 375°F and generously spray a nonreactive baking dish with oil (I use an 8 or 9 by 12-inch deep glass baking dish). 4. Place the tofu and its marinade in the baking dish, spreading the marinade as needed so both sides of the tofu slices get a good smear of it. Bake, turning once, until fragrant, firmed up, and golden to deep brown in spots with the marinade considerably thickened, about 30 minutes. From Bean by Bean: A Cookbook. by Crescent Dragonwagon. Copyright © 2011 by Crescent Dragonwagon. Published by Workman Publishing.