INGREDIENTS

INSTRUCTIONS

Drain the tofu and slice it into four equal pieces. Place the tofu and
water in a saucepan, bring to a boil, and cook for 7 minutes. Drain
and cut into slices about 1/8 inch thick. Lay slices in one layer on  a
clean, thick kitchen towel. Cover with another thick kitchen towel  and
lay some heavy books on top to press out the water. Let stand for  30
minutes. Prepare the Tofu Marinade and add the garlic and black  pepper
to it at the end. Pour a little marinade into a flat-bottomed
container that has a lid that seals and lay one layer of tofu in it.
Cover with marinade and add another layer of tofu. Repeat until all
the tofu and marinade are used up. Refrigerate for two days. If the
marinade does not cover the tofu, turn container upside-down for half
the time. The tofu can remain in the marinade for up to four days.  The
longer it soaks, the stronger it will be. If you prefer the  slices to
be drier, remove them from the marinade and lay them in one  layer on a
dish in the refrigerator for several hours. After the tofu  has been
removed from the marinade, store it wrapped or covered in the
refrigerator for up to two days, or wrap tightly and freeze. Use in
sandwiches as you would use cold cuts, or cut up in salads.  Makes 1
pound, or 24 slices.  From The High Road to Health, by Lindsay Wagner
and Ariel Spade  Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue  9] Dec. 9, 1994.  FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used  with permission. Formatted by
Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g