Pumpkin and Tofu Bake Recipe

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Oven, mixing bowl, plate.

1 block firm tofu (about 7oz.), cut into bite-sized cubes (about 1-inch long), drained before use(see the tips below)

7 oz./200g pumpkin, deseeded, peeled, cut according to P1

P1

1 tbsp.light soy sauce

1 tbsp.olive oil

1 tbsp.brown sugar

1 tbsp.crushed garlic cloves

1 tbsp.freshly grated ginger root

1 tbsp.sesame seeds

1. Make sauce by mixing all of the ingredients together in a mixing bowl.

2. Combine the sauce and pumpkin slices, tofu cubes together in a bowl, stir to coat properly with the sauce.

3. Lay the pumpkin strips and tofu cubes out on the baking try, spoon over the sauce evenly (P2&3).

P2

P3

4. Preheat the oven to 350 degree F, put into the baking try, bake about 10 minutes, or until the pumpkin slices are cooked through and the tofu turns yellow (P4).

P4

5. Remove to a plate, let cool 5 minutes before serving (P5).

P5

1. Cut tofu into uniform size pieces.

2. Lay a kitchen paper out on a big serving plate, arrange tofu cubes on it neatly, then cover another kitchen paper on them.

3. At last, put a book or any other heavy things on it, let sit for 20 minutes until needed.

4. During this period, you may find water leeks out of tofu, don't worry, just drain it by tiltting the plate if needed.