Recipes 4 grilled tofu, please...?!
Recipes 4 grilled tofu, please...?
Answers:
GRILLED TOFU SANDWICHES
8 oz. tofu
2 tbsp. miso
1 tbsp. oil
Tofu mayonnaise
4 slices whole grain bread
Finely chopped scallions
Slice the tofu into 1/2 inch slices. Mix together oil and miso (a Japanese seasoning paste made from soy beans, found in health food shops or Oriental markets) and spread on tofu slices. Broil on an oiled or non-stick sheet without turning about 8 to 10 minutes until hot and fragrant. Spread tofu mayonnaise on bread and sprinkle with chopped scallions. Top with broiled tofu slices.
(Variation: Make open-faced sandwiches topped with sliced, sauteed mushrooms or sauerkraut.)
SHANGHAI GRILLED TOFU
2 tbsp. oil
3 tbsp. soy sauce
2 tbsp. wine vinegar
1/2 c. water
2 tbsp. dried oregano
1/4 tsp. garlic powder
Pepper
1 lb. super firm tofu, sliced 1/2 inch thick
In a shallow bowl or baking pan, combine all ingredients except tofu. Mix well. Add tofu, cover, and marinate in the refrigerator 4-5 hours. Turn tofu slices several times while marinating. Preheat broiler. Lightly oil a shallow baking pan.
Remove tofu slices from marinade and place on prepared pan in a single layer. Broil, turning several times, until desired crispness is reached. While tofu is cooking, heat marinade in a small saucepan. Serve with tofu. Serves 4.
Source(s):
cooks.com
http://vegweb.com/index.php?board=557.0...
Asian-Style Grilled Tofu:
21 min 10 min prep
6 servings
1/3 cup teriyaki sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 teaspoon ground ginger
1/2 teaspoon Splenda sugar substitute
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 (14 ounce) package extra firm tofu, drained
2 teaspoons oil
12 ounces fettuccine
8 ounces snow peas, strings removed
1 red pepper, cored,seeded & thinly sliced
1 onion, medium,halved & cut into half moons
1/2 cup vegetable broth
2 teaspoons cornstarch
1 teaspoon sesame seeds, toasted
1. In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
2. Open package of tofu and drain.
3. Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
4. Repeat with second triangle to form six 1/2-inch thick triangular slices.
5. Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
6. Change paper toweling and repeat.
7. Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
8. Drain marinade into a small saucepan.
9. Bring a large pot of water to boiling.
10. Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
11. Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
12. Grill the tofu, about 2 minutes per side, until nicely marked and hot.
13. Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
14. Drain noodles and vegetables.
15. Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.