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| Baked Tofu Bites on a Bed of Leafy Romaine |
"A simplified baked tofu-chunk recipe served on a mattress of leafy romaine, spritzed with raspberry vinaigrette, and garnished with clean sliced strawberries."
Ingredients :
- 1 (16 ounce) bundle greater-organization tofu, sliced half of inch thick
- cooking spray
- half cup teriyaki sauce
- 1 tablespoon sesame seeds
- 1 clove garlic, minced
- 1 teaspoon warm sauce
- half teaspoon white sugar
- 1 small head romaine lettuce, or to taste, torn
- three strawberries, or more to taste, sliced
- 1/four cup raspberry vinaigrette dressing
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H10M |
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- Lay tofu slices onto numerous layers of paper towel; top with extra paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; permit take a seat till the tofu is drained, 20 to 30 minutes.
- Preheat oven to 375 degrees F (one hundred ninety levels C). Prepare a baking sheet with cooking spray.
- Stir teriyaki sauce, sesame seeds, garlic, warm sauce, and sugar collectively in a bowl. Cut pressed tofu into half of-inch cubes and upload to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to ten minutes.
- Spread tofu onto organized baking sheet and bake in preheated oven for 15 mins, turn, and hold baking until golden brown, about 15 mins greater.
- Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the brink of the lettuce mattress. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile heat baked tofu onto the lettuce.
Notes :
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