Sometimes I crave something different and a little sweet for dinner. This recipe will surprise you with how flavourful it is. It does take a little while to cook in the oven and a little babysitting, but the end result will be worth it. For the tofu, I used a soft tofu sold in bulk at Asian markets, but I think you could substitute any tofu, although I have only tried it with the soft kind.
Ingredients
Flour mixture
1/2 cup flour
1 tsp paprika
1/2 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1/4 tsp turmeric
1/8 tsp black pepper
Other Ingredients
2/3 cup brown sugar
1/2 cup water
1 Tblsp vegan Worcestershire sauce
1/4 cup soy sauce
1 3/4 lb tofu, soft, cut into large cubes about 2"x3"
1 lb mushrooms, cut into quarters if large
Directions
Mix all the flour ingredients together in a wide bowl.
If tofu is thick, cut it in half, although this step is optional, it does
allow the sticky sauce more surface space to adhere to.
Line 9x13 inch shallow pan with parchment paper. You may need a larger pan if you half cut your tofu in half. Do not crowd the pan as you want the sauce to spread out and thicken as it cooks
Dredge tofu and mushrooms in the flour mixture.
Mix the remaining together and pour the sauce over the tofu and mushrooms.
Bake at 375 F for about an hour basting frequently.
After an hour the sauce should have thickened and be the consistency of maple syrup.
If you have used soft tofu, remove from pan carefully, so that the tofu remains intact. Top with the mushrooms and sauce.
Enjoy!
TIP. Carrots also taste wonderful in this recipe.
Inspired by this recipe: http://www.food.com/recipe/sticken-chicken-106715
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