| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | Servings | ||
INGREDIENTS
| 1 | Block; (12 oz.) extra-firm or firm Chinese tofu (in water) | |
| Prepared Hoisin sauce or Marinade | ||
| 3 | tb | Balsamic vinegar |
| 3 | tb | Soy sauce |
| 2 | ts | Catsup |
INSTRUCTIONS
MARINADE from Student's Vegetarian Cookbook by Carole Raymond (I use this recipe when I'm in a hurry and don't want to turn on the oven) 1. To press the tofu, sandwich the tofu between two plates. Weigh the top plate with a heavy book, and press for 30 minutes. Remove the weight and top plate, and empty the water from the bottom plate. The tofu is now ready. 2. Preheat the broiler. Slice the pressed tofu into thirds lengthwise. Place the tofu on a lightly oiled baking sheet and spread the tofu with the marinade. 3. Broil the tofu 3 to 4 inches from the heat for 5 to 7 minutes on each side, until browned and crisp on the edges. Serve it straight from the oven or make a tofu sandwich on toasted multigrain bread topped with your favorite condiments. Makes 2 servings. Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Apr 30, 1998
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