Lemongrass And Five Spice Tofu

• 20 ounces extra-firm tofu
• 2 tablespoons coarsely chopped lemongrass (tender inner part)
• 2 tablespoons coarsely chopped fresh ginger
• 2 garlic cloves
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1/4 teaspoon Chinese five-spice powder*
• 1/4 teaspoon ground coriander
• 1/4 teaspoon red chile flakes

1. Cut tofu into 7 or 8 slices, each 1/2 in. thick and about 2 by 4 in. wide, and set in a 9- by 13-in. dish. In a food processor, whirl lemongrass, ginger, and garlic to mince. Add 2 tbsp. water and remaining ingredients; whirl to blend. Spoon marinade over tofu and turn to coat, distributing seasonings. Chill, covered, at least 3 hours, turning occasionally.
2. Preheat oven to 450u0b0. Set tofu on an oiled baking sheet, brushing off seasonings with fingers. Bake tofu until browned and a little crisp, 25 to 30 minutes.
3. *Find this blend of fennel, star anise, cinnamon, cloves, and ginger with the spices at well-stocked grocery stores.
4. Wine pairing: Fresh, aromatic Poet's Leap 2015 Riesling (Columbia Valley; $20).
5. Make ahead: Through step 1, up 1 day, chilled.
6. Note: Nutritional analysis is per serving of tofu.

extrafirm, fresh ginger, garlic, soy sauce, canola oil, chinese fivespice, ground coriander, red chile flakes

Taken from www.myrecipes.com/recipe/lemongrass-five-spice-tofu (may not work)