| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Veglife1 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Soft tofu; drained |
|
|
Cut in 12 flat rectangles |
|
|
Cooking spray |
| 1 |
oz |
Dried wakame seaweed |
| 3 |
c |
Water |
| 2 |
|
Scallions; chopped |
| 2 |
ts |
Minced ginger |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Rice wine vinegar |
| 2 |
ts |
Wasabi powder or paste; or to taste |
| 1 |
pn |
Sugar |
| 2 |
tb |
Chopped chives |
| 3 |
dr |
Sesame oil; (optional) |
| 1 |
tb |
Toasted sesame seeds; (optional) |
|
|
Chive or scallion garnish |
INSTRUCTIONS
MARINADE
DIPPING SAUCE
Makes 6 servings
In Japan, tofu is often served chilled, with a dipping sauce, on hot summer
days. Arrangement of food is considered an art form! A simple garnish of a
few whole chives with their flowers or some thinly sliced scallions will
enhance this dish.
1. In a medium saucepan, combine marinade ingredients. Bring to a boil,
lower heat, cover, and simmer 30 minutes. Strain liquid into a bowl, add
tofu, cover, and refrigerate overnight.
2. Preheat oven to 400 F. Spray baking sheet with cooking spray. Gently
place drained tofu on sheet. Bake 1 hour, turning occasionally, until
lightly browned.
3. While tofu bakes, prepare sauce: Mix water, soy sauce, rice wine
vinegar, wasabi, sugar, and chives. Let stand at least 20 minutes. Add
sesame oil and toasted sesame seeds, if desired. Serve tofu warm or
chilled, topped with chive or scallion garnish, accompanied with dipping
sauce.
VEGAN
PER SERVING: 109 CAL (30% from fat). 7g PROT. 3.5g FAT. 12g CARB, 517mg
SOD. 0mg CHOL. 0.3g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 28
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