Roasted Tofu & Okra With Dipping Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
TOFU
1 1/2 lbs: Tofu, extra-firm
1/3 cup: Blackstrap molasses,
1/3 cup: Mustard, prepared, preferably stone ground
1/2 tsp: Herbal salt,
1/2 tsp: Seasoned pepper,
OKRA
1 1/2 lbs: Okra, small, rinsed and patted dry
Olive oil spray or olive oil for brushing,
1 tbsp: Coriander, ground
1 tsp: Cumin, ground
1 tsp: Curry powder,
Herbal salt, optional
DIPPING SAUCE
3 tbsp: Tahini,
1 tbsp: Sugar or molasses,
1 tbsp: Lemon grass stalks, chopped
OR,
1 1/2 tbsp: Lemon grass, dried OR
1/3 tsp: Lemon or lime zest,
1/4 tsp: Red pepper, crushed
1 tsp: Curry powder,
1 cup: , water
1/4 cup: Tomato sauce,
1 tbsp: Sesame seeds, toasted
Directions:
Tofu: Cut tofu crosswise into 8 3/4-inch thick slabs, then cut in
half lengthwise to yield 16 pieces. Put tofu between two kitchen
towels, and place a cutting board on top. Let sit for about 10
minutes, or until excess liquid is absorbed.
Combine molasses and mustard in a baking dish, mix in salt and
pepper. Place tofu in marinade and turn to coat on all sides. Cover
and marinate in the refrigerator for at least 1 hour.
Okra: Cut off and discard okra stems and transfer okra to 2 baking
sheets. Spray or brush well with oil, sprinkle with spices and salt
if desired. Toss to coat and set aside.
Sauce: Combine ingredients in a small saucepan and mix well.
Cookover very low heat, stirring freuently, for minutes, or until
slightly thickened. Set aside.
To Cook: If using charcoal grill, oil grill surface; place tofu and
okra over medium-hot coals and grill, covered, for 10 - 20 minutes,
turning once. (If using an oven, prheat to 500 degrees; roast oiled
cooling okra on a baking sheet, and tofu on an oiled cooling rack
resting over a baking sheet for 15 - 25 minutes.) Tofu should be
browned and okra should be tender.
Arannge tofu and okra on a platter with dipping sauce.Serves 4.
Per serving with 1 T sauce: 406 cal; 28 g prot; 14 g fat; 37 g carb;
0 chol; 478 mg sod; 5 g fiber; vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
Source from luhu.jp
half lengthwise to yield 16 pieces. Put tofu between two kitchen
towels, and place a cutting board on top. Let sit for about 10
minutes, or until excess liquid is absorbed.
Combine molasses and mustard in a baking dish, mix in salt and
pepper. Place tofu in marinade and turn to coat on all sides. Cover
and marinate in the refrigerator for at least 1 hour.
Okra: Cut off and discard okra stems and transfer okra to 2 baking
sheets. Spray or brush well with oil, sprinkle with spices and salt
if desired. Toss to coat and set aside.
Sauce: Combine ingredients in a small saucepan and mix well.
Cookover very low heat, stirring freuently, for minutes, or until
slightly thickened. Set aside.
To Cook: If using charcoal grill, oil grill surface; place tofu and
okra over medium-hot coals and grill, covered, for 10 - 20 minutes,
turning once. (If using an oven, prheat to 500 degrees; roast oiled
cooling okra on a baking sheet, and tofu on an oiled cooling rack
resting over a baking sheet for 15 - 25 minutes.) Tofu should be
browned and okra should be tender.
Arannge tofu and okra on a platter with dipping sauce.Serves 4.
Per serving with 1 T sauce: 406 cal; 28 g prot; 14 g fat; 37 g carb;
0 chol; 478 mg sod; 5 g fiber; vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
Source from luhu.jp