Recipe - Oven-Baked Seafood Stew

SAUCE
Three fourths cup Water
One fourth cup Tomato paste
2 tablespoon Maple syrup
2 tablespoon Lemon juice
One half teaspoon Fresh ginger root; minced
1 tablespoon Minced fresh parsley
1 pn Cayenne pepper
Salt to taste

TOFU
1/3 cup Fine cracker crumbs
2 tablespoon Cornmeal
1 One half tablespoon Seasoning mix of choice
(Cajun or Creole or fajita
or lemonpepper
Etc.)
One half teaspoon Chili powder
One fourth teaspoon Salt
24 ounce Firm Chinesestyle
waterpacked tofu; or
extrafirm
(Two 12oz. blocks)
Drained and wrapped in paper
Towels for 15 minutes
Olive oil for spraying

To save time, use bottled ketchup.

Sauce: Whisk together water, tomato paste, maple syrup, lemon juice and
ginger in small saucepan. Bring to boil, stirring constantly. Cook 1
minute; let cool. Add parsley, cayenne and salt.

Tofu: Preheat oven 375 degrees. In shallow bowl, mix together cracker
crumbs, cornmeal, seasoning, chili powder and salt. Set aside.

Lightly oil large wire cake or cookie cooling rack. Remove paper towels
from tofu; cut each block into 12 sticks about 3 inches long and Three fourths inch
thick. Dredge each stick in crumb mixture; place on wire rack. Spray
lightly with oil. Place rack in oven; bake until crisp and brown, about 35
to 40 minutes. Serve warm drizzled with sauce or with sauce on side for
dipping. Make 6