• 4-6 dried Chinese mushrooms
• ¼ cup soy sauce
• ½ – ¾ cup water
• 2 Tbsp. rice wine vinegar
• 2 tsp. grated fresh ginger
• 1 Tbsp. fresh minced garlic
• 1 lb. firm tofu, drained and pressed

Soak dried mushrooms in hot water until softened. Drain soaking liquid through double layer of cheesecloth and add to soy sauce, water, vinegar, ginger and garlic. Bring to a boil in a stainless pot. Slice the tofu in half horizontally and place in a shallow heat resistant glass or stainless baking dish. Pour marinade over tofu while still hot. Refrigerate overnight or until marinade is cooled, turning tofu over occasionally. Bake in 350F oven 15-20 minutes.

Per Serving: Calories: 145 Protein: 11gm Fat: 6gm Carbohydrates: 17gm Sodium: 410mg