| 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."
<ellen@elekta.com> on Aug 20, 1998, converted by MM_Buster v2.0l.
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