INGREDIENTS

  • 1 lb tofu , cut into 3/4 inch slices
  • 2 tablespoons low sodium soy sauce
  • 3scallions, trimmed and chopped (both white & green parts)
  • 2 teaspoons vegetable oil
  • 1 tablespoon sherry wine vinegar
  • 1 tablespoon parsley , chopped
  • 1/2 teaspoon ground ginger
  • 1 pinch crushed red pepper flakes (optional)
  • 1 teaspoon sesame oil
  • salt , if needed
  • fresh ground black pepper , if needed
  • 1/4 cup purchased mango chutney (optional)orhomemade homemade mango chutney (optional)orall-fruit no-sugar all-fruit no-sugar apricot preserves (optional)

DIRECTIONS

  1. Arrange tofu slices in a single layer in a non-reactive baking dish.
  2. Combine remaining ingredients, except chutney, in a jar with a tight-fitting lid.
  3. Shake vigorously.
  4. Pour over tofu and marinate 20 minutes.
  5. Preheat oven to 400°F.
  6. Bake tofu in marinade 10-15 minutes.
  7. Add a small amount of water if tofu becomes too dry.
  8. Serve with chutney, if desired.