| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Firm style tofu, Cut into |
| 1/4" slices up to | ||
| 1-1/2 | ||
| 1/2 | c | Soy sauce |
| 6 | t | Sugar |
| 2 | t | Dry mustard |
| 4 | Cloves garlic, minced fine | |
| or | ||
| 1/2 | t | Garlic powder |
| 2 | t | Onion powder |
INSTRUCTIONS
Here is the recipe that my dad made, which got me interested in this type of dish. It appears that the 1-pound tub style is necessary, as opposed to the aseptic silken style that I had inquired about. Note that he browned this in oil; you may be able to substitute another method that is FF....perhaps broiled? Marinate slices of tofu at least 2 hours or preferably overnight. Brown on both sides in 2 tbsp. oil. Serve with rice. May be garnished with lightly cooked mushrooms and snow peas. Posted to fatfree digest by Jed Dolnick <jdolnick@hnet.net> on Apr 30, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 625
Calories From Fat: 226
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 4417.8mg
Potassium: 955.6mg
Carbohydrates: 54.6g
Fiber: 4.2g
Sugar: 30.1g
Protein: 53.4g