ORNISH BAKED TOFU CUTLETS

• 16 ounces firm tofu
• 4 tablespoons fresh lime juice
• 4 tablespoons soy sauce
• 1 teaspoon honey
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon minced garlic
• 1 teaspoon chili sauce

Slice the tofu into 4 slices lengthwise. Set aside.

In a flat pan or nonstick baking dish just large enough to hold the slices in a single layer, combine the lime juice, soy sauce, honey, ginger, garlic and chili sauce. Place the tofu in the marinade and refrigerate for at least 2 or up to 6 hours, turning occasionally.

WHEN READY TO COOK:
Remove the dish from the refrigerator and bring to room temperature.

Preheat the oven to 350 degrees F.

Bake for 45 minutes.

Servings: 4