| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | Strip kombu | |
| Lemon or lime juice | ||
| Chopped onion | ||
| Nori powder (optional) | ||
| Tofu | ||
| Bread crumbs |
INSTRUCTIONS
From: msutton@usgcrp.gov (Mark Sutton) Date: Thu, 18 Jul 96 09:03:23 EDT I don't have "Clef's(?)" interesting "Cooking with the Right Side of the Brain" book with me at the moment, but the best receipe I found for this went something like: Drink glass of white wine while making: Marinade: strip of kombu simmered in water for 30 minutes.... add lemon/lime juice, some chopped onion(?) maybe some nori powder.... das kombu gives the marinade the "fishy" taste. Marinate pressed tofu "slabs" (fish stick-style/cut) for 30 to 60 minutes.... make 'em hard. Coat/drench tofu strips in breadcrumbs, bake on lightly greased cookie sheet/(9 x whatever heat-proof glass "dish")... 350 degrees until crispy.... save marinatde in 'frig for next time. Drink another glass of light white wine, steam some veggies with "herbs de province". Remove sticks from oven (protecting hands from hot sheet/dish). These also make outstanding sandwiches (especially with some sort of no or low fat tartar sauce or catsup)! fatfree digest V96 #199 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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