Categories: dinner, prepped protein, sandwich, tofu, vegan

Ingredients

• 3 cloves garlic, crushed
• 2 tbs mirin (japanese rice wine) or dry sherry
• 2 tbs cornstarch
• 1/2 tsp salt
• several vigorous grinds of fresh black pepper
• 2 packages (16 ounces total) firm water-packed tofu, cut into fat strips, about 1/2 inch by 1 1/2 inches
• cooking spray

Directions

1. 1 hr-24 hrs before you plan to cook the tofu, combine the garlic, mirin, cornstarch, salt and pepper in a bowl, stirring well. Add the tofu and toss to coat.

2. Let stand for at least 40 minutes at room temperature, or refrigerate, covered, overnight.

3. Preheat oven to 500 F.

4. Up to 2 hours before serving, spray a baking sheet with cooking spray. Lay the marinated tofu strips on the baking sheet in a single layer.

5. Bake the tofu until browned and lightly crisped on the bottom, 10-15 minutes, then flip them over and bake until golden brown, another 5-10 minutes.

6. Remove the tofu from the baking sheet and use in Kung Pao tofu, in any vegetable stir fry, as a sandwich filling, or serve with brown rice and almost any savory sauce.

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