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CATEGORY CUISINE TAG YIELD
Grains Niger Tamwt02 4 Servings

INGREDIENTS

1 Firm tofu -, 14 oz
1 lb Skinless, boneless salmon
fillet
1/4 c Light soy sauce
1/4 c Mirin
1/4 c Unseasoned rice wine vinegar
1 Piece Fresh ginger –
12-inch peeled and
Grated finely
Freshly-ground black pepper
to taste
1 lb Fresh spinach, washed
stemmed
=== GARNISH ===
3 Scallions, washed and
Sliced thinly on the bias
2 T Toasted sesame seeds

INSTRUCTIONS

Cut tofu into four slabs and place on a thin cotton towel or piece of
cheesecloth to drain. Slice salmon fillet into eight slices, each
about 3/4-inch thick. Place two salmon strips skin side together in a
round, yin-yang patty and place on top of each piece of tofu. In a
small saucepan, bring to a boil the soy sauce, mirin, rice wine
vinegar, ginger, and black pepper. Remove from heat and reserve.  Place
a rack above boiling water in a large pot with a cover. Place
tofu/salmon on rack in steamer, surround it with the spinach, and
steam, covered, for 4 to 6 minutes. To serve, place a tofu/salmon in
each of four shallow bowls and arrange hot spinach around edges. Pour
soy mixture over each and sprinkle with scallions and sesame seeds.
Serve immediately. This recipe yields 4 servings.  Recipe Source: TOO
HOT TAMALES WORLD TOUR with Susan Feniger and Mary  Sue Milliken From
the TV FOOD NETWORK - (Show # WT-1A17 broadcast  10-08-1997) Downloaded
from their Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  10-23-1997  Recipe by: Susan Feniger and Mary
Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 200
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 26.1mg
Sodium: 2635mg
Potassium: 588.3mg
Carbohydrates: 7.3g
Fiber: 5g
Sugar: <1g
Protein: 26.2g


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