Marinated Tofu with Ginger Cashew Dipping Sauce

From Clean Food Cookbook

Serves 4

FOR TOFU

2# Firm Tofu

1T grated fresh ginger

1/4C Braggs liquid aminos

1T Chickpea or mellow white miso

1 Clove Garlic minced

1T toasted sesame oil

1/3C orange juice

2T water

DIPPING SAUCE

1T Grapeseed Oil

2 Cloves garlic minced

1T fresh grated ginger

2 scallions minced

3T tamari

2T maple syrup

1/3C coconut milk

1C finely ground cashews

1T toasted sesame oil

hot pepper sauce

PREPARING TOFU

Slice tofu lengthwise into 1/2 inche strips. In shallow baking dish, combine all ingredients under "For Tofu". Place tofu in dish and coat with marinade by flipping. Set aside to marinate for 30 minutes.

Preheat oven to 400F. Place tofu on ungreased baking sheet and save leftover marinade. Bake 15 minutes. Remove pan form oven, flip tofu baste with remaining marinade and bake another 15 minutes.

PREPARING SAUCE

IN small skilled over medium heat, gently sauté garlic and ginger in grapeseed oil for 2 minutes. Add scallions and sauté another 2 minutes. Add tamari, syrup, coconut milk, cashews and 1/4C water and stir to combine. Increase heat briefly and then reduce heat and simmer 10 minutes, stirring occasionally to combine flavors. Remove from heat and season to taste with toasted sesame oil and hot pepper sauce.

Serve tofu with sauce on side or drizzled on top.