Broiled Tofu or Tempeh

From: EmilyStrikesAgain

On Feb 25, 2009

Holy salty batman! Made this with tempeh and the saltiness was overpowering- was very delicious but couldn't eat too much of it a time- used low-sodium soy sauce as well. Strange. Definitely liked the taste (despite saltiness) and it gets bonus points for its simplicity. I think it literally took me 15 minutes total. Will try again and see if the salt eases off on the second batch.

From: veg-n-sam

On Jan 4, 2009

Really delicious!! I used a few more mushrooms and substituted 1 T of the soy sauce for Allegro Hickory Smoke Marinade. Also, I had to cook it longer than your instructions but that's probably because my oven is 12 years old and I like my tofu dry. I just flipped it several times and broiled it longer and it was wonderful. Thank you.

From: winkki

On Mar 31, 2004

Another great tofu recipe from Bergy, easy to prepare, chewy on the outside and almost creamy on the inside. Dh doesn't mind the idea of tofu but doesn't like many of the ways it's prepared, but he liked this one. I added some chopped scallions for color and flavor (and because I had them on hand ;o). I also turned the cubes after the initial broiling and broiled the other sides a bit more to get that nice browned, chewy edge everywhere. Served it over jasmine rice with asparagus on the side. Thanks!

From: mollycoddle

On Dec 27, 2004

This was easy and flavorful! It did not reheat in the microwave very well though. I'll have to make it in smaller quantities or when I have company for dinner.