| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Tamari |
| 1/4 |
c |
Minced fresh ginger |
| 2 |
tb |
Shallots |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Rice vinegar |
| 1 |
lb |
Extra-firm tofu; drained |
|
|
And sliced into 1/2-inch-thick slabs |
| 2 |
tb |
Wasabi |
| 1/4 |
c |
Honey |
| 4 |
c |
Cooked rice |
|
|
(brown rice or wild rice or japonica) |
| 2 |
tb |
Toasted sesame seeds; (optional) |
INSTRUCTIONS
4 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travels well--she originally made it for him to take on the set of "Fire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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