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Tofu Pepperoni
1 pack of Nasoya extra firm tofu
2 Tbs fennel seeds
2 Tbs sesame seeds
4 cloves of garlic
2 Tbl sesame oil
1 Tbs rice vinegar
1 Tbs water
2 Tbs Braggs liquid aminos
a few sprinkles of cayenne pepper if you can take the heat!
After discarding water from package cut tofu cube into thirds going lengthwise. Then cut these strips into 1/2 inch slices( they should be the size of an old-fashioned amusement ride ticket ). Gently transfer to mixing bowl. Cover with liquid ingredients leave out one Tbs of Braggs to use later. Sprinkle and work in the seeds without tearing the tofu. Spread evenly on olive oiled cookie sheet. Bake at 400 for 35 minutes. During this time the tofu should be cooked twice on each side. The first time it will look like a fried egg, turn it now. When the other side looks like this turn again. Now you are looking for something much crispier and trying to avoid burning the seeds which depends on the heat of your oven at home.Add the other tbl of Braggs . You may want to add a tbs of water for a minute amt of moisture. When all or most of the pieces are dry and crispy you are done. Enjoy with rice.
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