| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Tofu |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu, extra-firm; |
| 1/4 |
c |
Orange juice; |
| 1 |
ts |
Soy sauce, low-sodium; |
| 86 |
x |
*cals |
| 8 |
x |
*gm protein |
| 4 |
x |
*gm fat |
| 3 |
x |
*gm carbo |
| 33 |
x |
*mg sodium |
INSTRUCTIONS
PER SERVING
Cut block of tofu lengthwise into 8 equal-sized slices. Set a cutting board
over the sink and place a double layer of paper towels on top.
Arrange tofu in one layer on cutting board, then top with a clean
dishtowel. Place a second board on top, then a 4- to 5-pound weight,
such as a thick phone book or heavy pot. Let sit for 20 minutes. Uncover
tofu and place in one layer in a shallow baking dish. Drizzle with orange
and soy sauce. Marinate at room temperature for 20 minutes. Broil or grill
until lightly browned, turning once. Serve chilled or at room temperature.
Serves 8.
Author's Note: pressed tofu grills beautifully. I like this marinated
version, which is delicious on top of Cold and Spicy Noodles (see recipe)
or simply as a sandwich filler.
Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary
Carroll Formatted for MM:dianeE
Posted to MM-Recipes Digest V4 #083 by SVQF34B@prodigy.com ( L M SMITH) on
Mar 23, 1997
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