Marinated Tofo

2  lb.		firm Tofou drained pressed and sliced crosswise into 4 slabs
1/2  ounce		dried Shitake of Porcini mushrooms
1  cup		hot water
2		minced garlic cloves
1  cup		teas spoons peeled and finely minced fresh ginger
1/2  cup		rice wine vinegar
1/2  cup		pure pressed sesame oil
1/4  cup		low-sodium tamari soy sauce
2  fl. oz.		table spoons fresh lime juice
1  dash		of pepper
2  teaspoons		table spoons minced scallions
6  cups		table spoon minced fresh cilantro

Tip: Click on the ingredient links to learn the nutritional information for all the Marinated Tofo ingredients. The serving size for any ingredient in Marinated Tofo may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Prepare tofu and set aside. Immerse mushrooms in hot water and soak 15 minutes. Remove from water, slice off and discard hard stem nubs ant slice mushrooms into thin slivers. Strain the liquid that mushrooms have been soaking in though a fine sieve lined with paper towel, and save for future soup stock.
In a medium bowl combine sliced mushrooms, garlic, ginger, rice, wine vinegar, sesame oil, soy sauce lime juice,cayenne pepper, scallions pepper,scallions and cilantro. Mix well with fork, Pour over tofu.Store covered in the refrigerator. Marinate 1 hour to 2 days, turning occasionally.
Preheatgovento375 . Remove tofu from marinade, arrange on a greased baking sheet and bake about30 minutes, turing once, Pour marinade into a small saucepan and simmer until hot. Serve on the side with the baked tofu