Baked Curry Tofu

People will say, “I don't like Tofu.”  What they mean is they don’t like what the tofu was flavored with.  The flavoring that Katie Lee put on this tofu was the best I have ever tasted.  This meal was so simple and it felt so clean when you were eating it.  I guess to make it truly wonderful, you would have to have brown rice.  I keep trying, but I don’t like any rice unless it is Roses Japanese rice.  Her suggestions was the tofu was to make a Japanese rice bowl.  She added mango and steamed broccoli and so did we.  

Ingredients:

1/4 C ketchup

1 T unsalted butter, melted

1 T maple syrup

1/2 t curry powder

1/2 t garlic powder

1/2 t onion powder

1 block extra-firm tofu, well drained and cut into 1” cubes

Kosher salt and ground black pepper

Serving suggestions: cooked brown rice, steamed broccoli and cubed mango (frozen thawed)

Directions:

1. (Earlier in the day take the tofu out of the container.  Place on a plate lined with several thicknesses of paper towel.  Top the block with more paper towel and place a weight on top.  Suggest a brick wrapped in foil or a heavy skillet.)  
2. Preheat the oven to 425 degrees F.  
3. Line a baking sheet with Parchment paper.
4. In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder.  Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with slat and pepper.
5. Arrange the tofu on the prepared baking sheet.  Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes.  
6. Serve over rice with steamed broccoli and mango.