| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
V, E, G, A |
1 |
servings |
INGREDIENTS
| 2 |
pk |
(1-lb) "firm" tofu; drained |
| 2 |
tb |
Dark sesame oil |
| 3 |
tb |
Rice vinegar or distilled white vinegar |
| 4 |
tb |
Tamari; or soy sauce |
INSTRUCTIONS
To prepare the tofu: Cut the drained tofu into four 3/4-inch slices. [That
is, take each of the two tofu "slabs" and cut length-wise into thinner
slabs. Given the size of the block of tofu we buy, we actually cut each
block into 3 slabs, each approximately 3" x 3" x 3/4".] Mix the sesame oil,
rice vinegar, and tamari. Marinate the tofu, turning frequently, for 1
hour. Soak 2 wood skewers in water for 15 minutes or so. With the tofu
pieces lying flat, insert the skewers parallel to each other horizontally
into the tofu [kind of like inserting "popsicle sticks"].
To grill: Cook 5 minutes, turn, and cook another 8 minutes, until the
outside is slightly crispy and brown.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder
<ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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