| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | 2 | Servings | ||
INGREDIENTS
| 12 | oz | Firm chinese-style tofu |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Dried oregano |
| 1/4 | c | Olive oil |
| 1 | md | Clove minced garlic |
| 1/4 | c | White wine vinegar |
| 1/4 | c | Dry white wine |
| 4 | Thick slices whole wheat bread, lightly toasted | |
| Chili mayonnaise | ||
| Sliced tomato | ||
| Washed arugula | ||
| 1 | sl | Red onion, optional |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a ceramic or glass dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich. Yield: 2 servings Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: MONDAY TO FRIDAY SHOW #MF6605 Posted to MC-Recipe Digest V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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