| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 1/4 |
c |
Water |
| 1/2 |
c |
Tamari |
| 1/4 |
c |
Wine vinegar |
| 1 |
tb |
Chopped onion |
| 2 |
tb |
Cornstarch; mixed with |
| 1/4 |
c |
Water |
| 1 |
lb |
Firm tofu; cut into cubes |
| 1 |
tb |
Tamari |
| 1 1/2 |
ts |
Honey |
| 1/8 |
ts |
Garlic |
| 1/4 |
ts |
Tarragon |
| 1/4 |
ts |
Ginger |
| 1 |
ds |
Cayenne |
| 2 |
tb |
Onion |
INSTRUCTIONS
A
B
TERIYAKI TOFU
Boil "A".
Add "B".
Simmer 10 minutes. Serve over veggies & optional "teriyaki tofu," prepared
by baking the following for 45 minutes at 350 degrees.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder
<ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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