baked italian herb tofu2 tablespoons liquid aminos (I used coconut aminos) 1 tablespoon light olive oil 1 tablespoon water 1 teaspoon red wine vinegar 1 1/2 teaspoons garlic powder 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano A dash of freshly ground black pepper 1 (15-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 8 slabs Salt to taste
General Tso's.....Tofu! cut back the sugar to 1/3 cup or less and the ginger to 1 TBsp. Use fresh OJ instead of water and grate some of the peel into the sauce. Added 8-10 drops sirracha. Thicken up with some cornstarch. For 1 small block tofu, 1/2 the recipe. this would be great on chicken too!