| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Firm tofu |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Low-sodium soy sauce |
|
|
Cold and Spicy Noodles, See Recipe |
INSTRUCTIONS
Tofu, once pressed, grills beautifully. Joanie pressed and marinated the
tofu ahead of time; we grilled it on a portable hibachi.
Slice the block of tofu in half, then slice each half into four thick
slabs. Place a double layer of paper towels on a cutting board set over the
sink. Arrange tofu in one layer on the 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 press 20 minutes.
Uncover tofu and place in one layer in a shallow baking dish. Drizzle with
orange juice and soy sauce. Marinate at room temperature 20 minutes.
Broil or grill over hot coals until lightly browned, turning once. Serve
with Cold and Spicy Noodles.
From an article by Mary Carroll in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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