| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Firm tofu |
| 4 |
tb |
Fresh lime juice |
| 4 |
tb |
Soy sauce |
| 1 |
ts |
Honey |
| 1 |
ts |
Minced fresh gingerroot |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Chili sauce |
INSTRUCTIONS
from D. Ornish - Eat More Weigh Less. (This is probably closest to those
you can buy)
Slice the tofu into 4 slices lengthwise. Set aside. In a flat pan or
nonstick baking dish just large enough to hold the slices in a single
layer, combine the lime juice, soy sauce, honey, ginger, garlic and chili
sauce. Place the tofu in the marinade and refrigerate for at least 2 or up
to 6 hours, turning occasionally.
Preheat the oven to 350F.
Remove the dish from the refrigerator and bring to room temperature. Bake
for 45 minutes.
Makes 4 servings.
Per sv: 108 cal; 2g fat; 1054mg sodium.
NOTE: There is now a lower fat tofu on the market which would lower the fat
content (I don't mean Mori-Nu - I'm not sure of the brand - maybe White
Wave?). Also, I like to press the tofu before I use it (see next recipe) .
Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Apr
30, 1998
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