| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Vegtime4 |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Tamari |
| 1/4 |
c |
Minced fresh ginger |
| 2 |
T |
Shallots |
| 2 |
T |
Sesame oil |
| 1/4 |
c |
Rice vinegar |
| 1 |
lb |
Extra-firm tofu, drained |
|
|
And sliced into |
|
|
1/2-inch-thick slabs |
| 2 |
T |
Wasabi |
| 1/4 |
c |
Honey |
| 4 |
c |
Cooked rice |
|
|
brown rice or wild rice or |
|
|
japonica |
| 2 |
T |
Toasted sesame seeds |
|
|
optional |
INSTRUCTIONS
SERVINGS DAIRY-FREE Steven Seagal's love of Asian foods inspired this
savory dish by chef Tiffany Brown. The tofu can be marinated ahead of
time, and the dish travels well--she originally made it for him to
take on the set of "Fire Down Below." In small bowl, combine tamari,
ginger, shallots, sesame oil and rice vinegar. Place tofu cutlets on
platter and coat both sides with marinade. Cover and refrigerate for
several hours. Arrange tofu cutlets on grill or in grill pan and cook
on both sides until outside is lightly browned and center is warmed
through, about 3 minutes per side. Carefully remove to a platter.
While tofu is cooking, combine wasabi and honey in a small mixing
bowl. Add water as needed to form a thick glaze. Arrange grilled tofu
steaks on a bed of hot rice. Brush with wasabi-honey glaze and
sprinkle with sesame seeds if desired. Serve hot. PER SERVING: 486
CAL.; 25G PROT.; 15G TOTAL FAT (2 SAT. FAT); 69G CARB.; 0 CHOL.; 837MG
SOD.; 4G FIBER Converted by MC_Buster. By Kathleen
<schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times,
March 1999, page 30 Converted by MM_Buster v2.0l.
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