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Ingredientes
- 3/4 c. water
- 1/4 c. tomato paste
- 2 Tbsp. maple syrup
- 2 Tbsp. lemon juice
- 1/2 tsp fresh ginger root, chopped
- 1 Tbsp. chopped fresh parsley
- 1 pch cayenne pepper
- Â Â Salt to taste
- 1/3 c. fine cracker crumbs
- 2 Tbsp. cornmeal
- 1Â 1/2 Tbsp. seasoning mix of choice
- Â Â (Cajun or possibly Creole or possibly fajita or possibly lemonpepper etc.)
- 1/2 tsp chili pwdr
- 1/4 tsp salt
- 24 ounce hard Chinese-style water-packed tofu, or possibly extra-hard
- Â Â (Two 12-ounce. blocks)
- Â Â liquid removed and wrapped in paper
- Â Â towels for 15 min
- Â Â Extra virgin olive oil for spraying
Direcciones
- To save time, use bottled ketchup.
- Sauce: Whisk together water, tomato paste, maple syrup, lemon juice and ginger in small saucepan. Bring to boil, stirring constantly. Cook 1 minute; let cold. Add in parsley, cayenne and salt.
- Tofu: Preheat oven 375 degrees. In shallow bowl, mix together cracker crumbs, cornmeal, seasoning, chili pwdr and salt. Set aside.
- Lightly oil large wire cake or possibly cookie cooling rack. Remove paper towels from tofu; cut each block into 12 sticks about 3 inches long and 3/4 inch thick.
- Dredge each stick in crumb mix; place on wire rack. Spray lightly with oil. Place rack in oven; bake till crisp and brown, about 35 to 40 min.
- Serve hot drizzled with sauce or possibly with sauce on side for dipping. Make 6 servings of 4 sticks each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 243mg | 10% |
| Potassium 153mg | 4% |
| Total Carbs 15.36g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.65g | 4% |
| Protein 1.38g | 2% |
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