Ginger Garlic Sesame Baked Tofu

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Since the only vegan in the family has moved to Chicago, I’ve been going a little nuts with the meat dishes, so I decided to make a vegan dish for dinner tomorrow night. This is my favorite tofu marinade. It couldn’t be easier. I usually prep the tofu the night before so it has plenty of time to marinate, but you can start it in the morning or even an hour before you cook it. This is great on salads, sandwiches, or as a main dish served with vegetables and rice.

Ginger Garlic Sesame Baked Tofu

1 container extra firm tofu

1/4 cup soy sauce

1/2 cup water

1 T fresh ginger

2 cloves garlic

1 T tahini (tahini recipe here)

1 T oil, sesame or vegetable

sesame seeds

Press the tofu, and slice into 1/2 inch thick pieces.

Mix everything but sesame seeds, pour over tofu, cover and let marinate for at least an hour. (Overnight works better.)

Cook slices at 425 in a shallow, greased baking pan for 45 minutes, pouring marinade over tofu every 15 minutes or so. Sprinkle sesame seeds on top for the last 15 minutes.

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