| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Tofu, extra-firm |
| 1/3 |
c |
Blackstrap molasses |
| 1/3 |
c |
Mustard, prepared, preferably stone ground |
| 1/2 |
ts |
Herbal salt |
| 1/2 |
ts |
Seasoned pepper |
| 1 1/2 |
lb |
Okra, small; rinsed and patted dry |
|
|
Olive oil spray or olive oil for brushing |
| 1 |
tb |
Coriander, ground |
| 1 |
ts |
Cumin, ground |
| 1 |
ts |
Curry powder |
|
|
Herbal salt (optional) |
| 3 |
tb |
Tahini |
| 1 |
tb |
Sugar or molasses |
| 1 |
tb |
Lemon grass stalks; chopped |
|
|
OR |
| 1 1/2 |
tb |
Lemon grass; dried OR |
| 1/3 |
ts |
Lemon or lime zest |
| 1/4 |
ts |
Red pepper; crushed |
| 1 |
ts |
Curry powder |
| 1 |
c |
;water |
| 1/4 |
c |
Tomato sauce |
| 1 |
tb |
Sesame seeds; toasted |
INSTRUCTIONS
TOFU
OKRA
DIPPING SAUCE
Tofu: Cut tofu crosswise into 8 3/4-inch thick slabs, then cut in half
lengthwise to yield 16 pieces. Put tofu between two kitchen towels, and
place a cutting board on top. Let sit for about 10 minutes, or until excess
liquid is absorbed.
Combine molasses and mustard in a baking dish, mix in salt and pepper.
Place tofu in marinade and turn to coat on all sides. Cover and marinate in
the refrigerator for at least 1 hour.
Okra: Cut off and discard okra stems and transfer okra to 2 baking sheets.
Spray or brush well with oil, sprinkle with spices and salt if desired.
Toss to coat and set aside.
Sauce: Combine ingredients in a small saucepan and mix well. Cookover very
low heat, stirring freuently, for minutes, or until slightly thickened. Set
aside.
To Cook: If using charcoal grill, oil grill surface; place tofu and okra
over medium-hot coals and grill, covered, for 10 - 20 minutes, turning
once. (If using an oven, prheat to 500 degrees; roast oiled cooling okra on
a baking sheet, and tofu on an oiled cooling rack resting over a baking
sheet for 15 - 25 minutes.) Tofu should be browned and okra should be
tender.
Arannge tofu and okra on a platter with dipping sauce.Serves 4.
Per serving with 1 T sauce: 406 cal; 28 g prot; 14 g fat; 37 g carb; 0
chol; 478 mg sod; 5 g fiber; vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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