| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | V, E, G, A | 1 | servings | |
INGREDIENTS
| 2 | pk | (1-lb) "firm" tofu; drained |
| 2 | tb | Dark sesame oil |
| 3 | tb | Rice vinegar or distilled white vinegar |
| 4 | tb | Tamari; or soy sauce |
INSTRUCTIONS
To prepare the tofu: Cut the drained tofu into four 3/4-inch slices. [That is, take each of the two tofu "slabs" and cut length-wise into thinner slabs. Given the size of the block of tofu we buy, we actually cut each block into 3 slabs, each approximately 3" x 3" x 3/4".] Mix the sesame oil, rice vinegar, and tamari. Marinate the tofu, turning frequently, for 1 hour. Soak 2 wood skewers in water for 15 minutes or so. With the tofu pieces lying flat, insert the skewers parallel to each other horizontally into the tofu [kind of like inserting "popsicle sticks"]. To grill: Cook 5 minutes, turn, and cook another 8 minutes, until the outside is slightly crispy and brown. Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <[email protected]> on Dec 24, 1998, converted by MM_Buster v2.0l.
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