| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Veg02 |
8 |
servings |
INGREDIENTS
| 2 |
lb |
Lowfat tofu; drained and pressed |
| 1/2 |
oz |
Dried mushrooms |
| 1 |
c |
Water |
| 2 |
ts |
Dried oregano |
| 2 |
|
Cloves garlic; pressed |
| 2 |
tb |
Olive oil; fruity * |
| 1/2 |
c |
Red wine vinegar; or sherry vinegar |
| 1/2 |
c |
Red wine; ** |
| 1/2 |
c |
Soy sauce; tamari preferred |
| 1 |
pn |
Ground cloves |
| 1/2 |
ts |
Salt |
|
|
Few twists black pepper |
INSTRUCTIONS
* Original was for 1/2 cup olive oil; I used 1/4 cup and felt that much
wasn't necessary. Next time I will use 2 tbsp; and remember that most of
that is not absorbed and is thrown away.
** I didn't have any red wine, so I used dry sherry instead.
Drain and press the tofu to remove excess water.
Simmer mushrooms in water for 15 minutes. Toast the oregano in a small
frying pan over a medium flame until it becomes aromatic, without burning
it. Combine the remaining ingredients, adding the oregano when it's ready.
Then combine with the simmering mushrooms. Bring to a boil and simmer a few
minutes longer.
Cut the tofu into 4 slabs. Marinate for at least 2 hours, preferably
overnight (refrigerate). The tofu can marinate several days.
Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes
or so.
NOTES : Use in Mushroom Tofu Stroganoff (see recipe) or in stir fries or
simply as baked tofu.
Recipe by: Tassajara Recipe Book
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