| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Salads, Tofu, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | Soy sauce |
| 2 | T | Dijon mustard |
| 1 | T | Sweet white miso |
| 1 | T | Maple syrup |
| 1 | T | Water |
| 1 | t | Sesame oil, * |
| Chili oil, optional | ||
| 1 | lb | Extra firm lowfat tofu |
| frozen defrosted and | ||
| drained | ||
| 1/4 | lb | Mesclun or mixed salad |
| greens | ||
| Seasoned rice vinegar | ||
| Roasted red bell pepper | ||
| strips about 16 |
INSTRUCTIONS
Preheat broiler. Line a broiling pan with aluminumfoil. Mash and mix the soy sauce, mustard, miso, maple syrup, water, and oil until thoroughly blended. Press the tofu between 2 plates, 4 or 5 times, until all the water is released. Cut the tofu crosswise into 8 slices, about 1/2 inch thick. Cut each slice on the diagonal, creating triangles. Dip the triangles into the tofu mixture and coat all sides. Original called for 1 tbsp sesame oil Broil until lightly browned and slightly crusty on the first side, about 3-4 minutes. Turn the tofu over. Brush on any remaingin soy mixutre, and broil the second side until it is browned, about 3 minutes. (For a more barbecued taste, broil the tofu until slightly blackened around the edges.) Serve either warm or room temperature on top of the mesclun, red peppers, and rice vinegar. Serving Ideas : Serve with crusty bread. Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Aug 20, 1998, converted by MM_Buster v2.0l.
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