I got the idea for this appetizer from P.F. Chang’s restaurant. Unfortunately, their version is not gluten free, so I haven’t had it for years. My version is ridiculously easy to make. When I first made it, I used 3 tbsp of gluten free soy sauce, which was verging on too salty, even for me …. but if you like salt, and want that flavor kick, then 3 tbsps works well; these can also be added to salads to provide salty, tangy highlights, if you do that.
… and if you’re interested, this total recipe works out at 360kcals plus that needed for lettuce (or peppers etc.) that’s used for scooping.
Serves 3 as an appetizer
1 (~14 oz) packet of firm tofu, drained
2 tbsp Braggs Aminos (or other gluten free soy sauce)
1 tbsp Hoisin Sauce (check for gluten first)
1/8 tsp ground ginger
cooking spray or oil for the pan
1 iceberg/cos/romaine lettuce
Slice the tofu into 1/4″ thick cubes.
Pour the Braggs into a large bowl, stir in the hoisin sauce and ginger, and then add the cubed tofu. Stir to coat. You can check the seasoning at this point.
Pre-heat the broiler/grill (not the BBQ variety).
Spray a baking sheet with the cooking spray (or smear with the oil) and tip the tofu out onto it, spread so that the layer is only one cube deep.
Put the tofu ~5″ under the grill/broiler and cook until browned and chewy, stirring occasionally to prevent sticking and encourage even browning. (~10-15 mins)
Serve in a bowl with an iceberg or romaine/cos lettuce on the side. Eat by spooning a small amount of the tofu into an individual lettuce leaf, and eat as finger food.