| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Veglife1 | 6 | servings |
INGREDIENTS
| 2 | lb | Firm tofu |
| Cut in 12 flat rectangles | ||
| 1 | c | Vegetable stock |
| 2 | tb | Soy sauce |
| 1 | tb | Chile paste |
| Cooking spray | ||
| 1/4 | c | Rice wine vinegar |
| 1/4 | c | Sugar |
| 1/4 | c | Water |
| 10 | Cilantro stems | |
| 2 | Cloves garlic; minced | |
| Salt; to taste | ||
| 1 | Cucumber | |
| Cut in half lengthwise | ||
| Seeds removed; thinly sliced | ||
| 1 | ts | Minced ginger root |
| 1/4 | ts | Chile paste |
| 2 | tb | Coarsely chopped cilantro leaves; (optional) |
INSTRUCTIONS
MARINADE CUCUMBER RELISH Makes 6 servings Most Thai recipes include the instructions "brung tam chop jai," or season to taste. " In older recipes, no quantities were given. Thais believe each cook tends to favor one of the four basic seasonings (hot. sweet, sour, or salty) and will season to his or her own preference. 1. Arrange tofu slices in a large shallow dish. Mix together marinade ingredients, pour over tofu, cover, and refrigerate overnight. 2. Preheat oven to 400g. Spray a baking sheet with cooking spray. Drain tofu and gently place slices on sheet. Spray lightly with cooking spray. Bake about one hour, turning occasionally, until lightly browned. 3. While tofu is baking, prepare Cucumber Relish. In a medium pan, combine vinegar, sugar, water, cilantro stems, garlic, and salt. Bring to a boil; stir until sugar dissolves. Strain and cool. 4. In a medium bowl, mix together cucumber, ginger, chile paste, and chopped cilantro, if desired. Pour vinegar mixture over, and let stand, uncovered, while tofu bakes. Serve tofu with relish. VEGAN PER SERVlNG: 154 CAL (27% from fat), 11g PROT, 4.5g FAT. 16g CARB, 219mg SOD, 0mg CHOL. 1g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 26 Converted by MM_Buster v2.0l.
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