Taste Of The Sea Tofu With Wasabi Dipping Sauce

It is conceivable that the husband should defer more to his wife than the wife submits to her husband. If it is always the husband always getting his way, where would the husband need to die to self and prefer his wife’s needs above his own? Although Jesus Christ is our head, I do not see Him demanding where we go on vacation, what temperature we keep the house, what food we serve on the table and what color the kitchen should be decorated. Husbands, in the same way, consider your wife’s needs above your own and do not abuse the verses on submission as an excuse to be selfish! It is ultimately your spiritual service to Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegan	Veglife1	6	Servings

INGREDIENTS

2	lb	Soft tofu, drained
		Cut in 12 flat rectangles
		Cooking spray
1	oz	Dried wakame seaweed
3	c	Water
2		Scallions, chopped
2	t	Minced ginger
1		Garlic clove, minced
1/2	c	Water
2	T	Soy sauce
2	t	Rice wine vinegar
2	t	Wasabi powder or paste, or
		to taste
1	pn	Sugar
2	T	Chopped chives
3		Sesame oil, optional
1	T	Toasted sesame seeds
		optional
		Chive or scallion garnish

INSTRUCTIONS

Makes 6 servings  In Japan, tofu is often served chilled, with a
dipping sauce, on hot  summer days. Arrangement of food is considered
an art form! A simple  garnish of a few whole chives with their flowers
or some thinly  sliced scallions will enhance this dish.  In a medium
saucepan, combine marinade ingredients. Bring to a boil,  lower heat,
cover, and simmer 30 minutes. Strain liquid into a bowl,  add tofu,
cover, and refrigerate overnight. Preheat oven to 400 F.  Spray baking
sheet with cooking spray. Gently place drained tofu on  sheet. Bake 1
hour, turning occasionally, until lightly browned.  While tofu bakes,
prepare sauce: Mix water, soy sauce, rice wine  vinegar, wasabi, sugar,
and chives. Let stand at least 20 minutes.  Add sesame oil and toasted
sesame seeds, if desired. Serve tofu warm  or chilled, topped with
chive or scallion garnish, accompanied with  dipping sauce.  VEGAN  PER
SERVING: 109 CAL (30% from fat). 7g PROT. 3.5g FAT. 12g CARB,  517mg
SOD. 0mg CHOL. 0.3g FIBER  By "Karen C. Greenlee"
<greenlee@bellsouth.net> on Mar 13, 1999.  Recipe by: Veggie Life
Magazine, November 1998, page 28  Converted by MM_Buster v2.0l.

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“Where love is, God is. #Henry Drummond”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 156 Calories From Fat: 80 Total Fat: 9.7g Cholesterol: 0mg Sodium: 236.5mg Potassium: 254mg Carbohydrates: 5.8g Fiber: 1g Sugar: 1.1g Protein: 15.8g