MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shredded Tofu
Categories: Tofu, Vegetarian
Yield: 4 Servings

1 lb Tofu (454 g);
- extra firm or super firm,
- pressed for at least
- 30 minutes
1 tb Oil (15 ml)
1 tb Soy sauce (15 ml);
- up to 2 tb (30 ml),
- low-sodium
1/2 ts Maple syrup or agave
- (2.5 ml)
1 ts Poultry seasoning (1 g)
1 ts Garlic powder (3 g)
1 ts Smoked paprika (2 g)
1 ts Onion powder (2.5 g)
1 pn Ground black pepper
- (0.25 g)
1 tb Corn starch (8 g)

Preparation time: 10 minutes
Cooking time: 25 minutes

This shredded tofu needs to be on your meal prep list. Tossed in a
savoury sauce and baked to crispy golden brown, it's the perfect
protein addition to any rice or noodle dish, salad, or taco. Enjoy!

Preheat your oven to 400?F (200?C). Line a baking sheet with a
silicone mat or parchment paper and set aside.

Press your tofu (it is crucial for this recipe), and then a medium
sized grater hole, shred your tofu. You want to see visible shreds.
If your tofu is just crumbling, it is too wet and needs to be pressed
a bit longer. Your shreds should be obvious, visible and mostly dry.
Set aside until needed.

In a medium sized bowl, whisk together your oil, soy sauce, maple
syrup, garlic powder, poultry seasoning, smoked paprika, onion powder
and ground black pepper. Add your tofu on top, and gently fold the
seasoning into your tofu into it's all completely soaked up. I
usually put a glove on my hand or use a spatula and gently turn it
over and over in the sauce.

Add the corn starch and do this again or gently toss until everything
is absorbed.

Spread your seasoned tofu onto your lined baking sheet, spreading
into a single layer.

Bake for 24 minutes, in increments of 8 minutes each. So bake for 8
minutes, remove from the oven, toss gently to expose the sides that
haven't browned and spread it back into a single layer and add bake
to the oven. Bake again for 8 minutes, remove from the oven, toss
gently to expose the sides that haven't browned and spread it back
into a single layer and add bake to the oven. Repeat this step one
more time until you've baked for a total of 24 minutes. If you'd like
extra crispy, "tofu bacon"-like texture, bake for 5 minutes after one
more flip. My sweet spot is 24 minutes.

Remove from the oven and let it cool fully or at least for 10 minutes
on the baking sheet for a mix of slightly crispy, mainly meaty
texture. Taste and add a sprinkle of salt over everything if desired.

Enjoy in tacos, over rice, in quesadillas and many more recipes!

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/shredded-tofu/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)