| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Firm tofu, sliced into 1-inch thick pieces |
| 1/4 | c | Soy sauce |
| 1/2 | c | Orange juice |
| 1 | ds | Pepper |
| 1 | ds | Salt |
| 1/2 | ts | Olive oil |
| 3/4 | c | Skim milk |
| 1 | tb | All purpose flour |
| 1/4 | c | Vegetable broth |
| 1 | c | Sliced shiitake mushrooms |
| 1 | tb | Dijon mustard |
| 3 | Green onions, chopped fine |
INSTRUCTIONS
MARINADE MUSHROOM SAUCE To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight. Place on hot grill and cook 4 to 5 minutes on each side. In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately. Yield: 2 servings Posted to Digest eat-lf.v097.n172 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul 7, 1997
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”