| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm tofu, sliced into 1-inch thick pieces |
| 1/4 |
c |
Soy sauce |
| 1/2 |
c |
Orange juice |
| 1 |
ds |
Pepper |
| 1 |
ds |
Salt |
| 1/2 |
ts |
Olive oil |
| 3/4 |
c |
Skim milk |
| 1 |
tb |
All purpose flour |
| 1/4 |
c |
Vegetable broth |
| 1 |
c |
Sliced shiitake mushrooms |
| 1 |
tb |
Dijon mustard |
| 3 |
|
Green onions, chopped fine |
INSTRUCTIONS
MARINADE
MUSHROOM SAUCE
To a small non reactive bowl or dish combine marinade ingredients. Marinate
tofu overnight.
Place on hot grill and cook 4 to 5 minutes on each side.
In a separate saucepan whisk together olive oil, milk, flour and vegetable
broth. Add shiitake mushrooms and cook over medium heat, stirring
occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour
the mixture over grilled tofu. Serve immediately.
Yield: 2 servings Posted to Digest eat-lf.v097.n172 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Jul 7, 1997
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