New Wave-New Fave Baked Tofu Or Tempeh

• 1/3 cup natural, unhydrogenated peanut butter
• 1/3 cup tamari or shoyu soy sauce
• 1/3 cup honey, light brown sugar, maple syrup, or thawed, undiluted frozen apple or pineapple juice concentrate
• 1/4 cup apple cider vinegar
• 4 to 6 cloves garlic, quartered lengthwise
• About 1 tablespoon chopped fresh ginger (optional)
• 1 to 2 tablespoons tomato paste or ketchup
• 1 canned chipotle pepper in adobo sauce, 1/2 teaspoon cayenne, or 1 fresh serrano or jalapeno pepper, de-stemmed
• Juice and grated zest of 1 orange (optional, but good)
• 12 to 14 ounces drained, sliced traditional water-packed firm or extra-firm tofu or tempeh
• Vegetable oil cooking spray

1. 1. Combine the peanut butter, tamari, honey, apple cider vinegar, garlic, ginger, tomato paste, chipotle, and orange juice and zest in a food processor and buzz until the ginger is finely chopped.
2. 2. To use the marinade, place the tofu in a nonreactive bowl or zip-top bag and pour or spoon this luscious mixture over it. Refrigerate the tofu, covered, overnight.
3. 3. The next day, preheat the oven to 375u0b0F and generously spray a nonreactive baking dish with oil (I use an 8 or 9 by 12-inch deep glass baking dish).
4. 4. Place the tofu and its marinade in the baking dish, spreading the marinade as needed so both sides of the tofu slices get a good smear of it. Bake, turning once, until fragrant, firmed up, and golden to deep brown in spots with the marinade considerably thickened, about 30 minutes.

natural, soy sauce, honey, apple cider vinegar, garlic, fresh ginger, tomato paste, pepper, orange, water, vegetable oil cooking spray

Taken from www.epicurious.com/recipes/food/views/new-wave-new-fave-baked-tofu-or-tempeh-394509 (may not work)