Mesclun With Maple Mustard Tofu Points Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Soy sauce,
2 tbsp: Dijon mustard,
1 tbsp: Sweet white miso,
1 tbsp: Maple syrup,
1 tbsp: Water,
1 tsp: Sesame oil, *
Chili oil, optional
1 lbs: Extra firm lowfat tofu, frozen, defrosted and drained
1/4 lbs: Mesclun or mixed salad greens,
Seasoned rice vinegar,
Roasted red bell pepper strips, about 16
Directions:
Preheat broiler. Line a broiling pan with aluminumfoil.
Mash and mix the soy sauce, mustard, miso, maple syrup, water, and oil
until thoroughly blended.
Press the tofu between 2 plates, 4 or 5 times, until all the water is
released. Cut the tofu crosswise into 8 slices, about 1/2 inch thick. Cut
each slice on the diagonal, creating triangles. Dip the triangles into the
tofu mixture and coat all sides.
* Original called for 1 tbsp sesame oil
Broil until lightly browned and slightly crusty on the first side, about
3-4 minutes. Turn the tofu over. Brush on any remaingin soy mixutre, and
broil the second side until it is browned, about 3 minutes. (For a more
barbecued taste, broil the tofu until slightly blackened around the edges.)
Serve either warm or room temperature on top of the mesclun, red peppers,
and rice vinegar.
Serving Ideas : Serve with crusty bread.
Recipe by: The New Soy Cookbook, Lorna Sass
Posted to EAT-LF Digest by "Ellen C." on Aug 20, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
Mash and mix the soy sauce, mustard, miso, maple syrup, water, and oil
until thoroughly blended.
Press the tofu between 2 plates, 4 or 5 times, until all the water is
released. Cut the tofu crosswise into 8 slices, about 1/2 inch thick. Cut
each slice on the diagonal, creating triangles. Dip the triangles into the
tofu mixture and coat all sides.
* Original called for 1 tbsp sesame oil
Broil until lightly browned and slightly crusty on the first side, about
3-4 minutes. Turn the tofu over. Brush on any remaingin soy mixutre, and
broil the second side until it is browned, about 3 minutes. (For a more
barbecued taste, broil the tofu until slightly blackened around the edges.)
Serve either warm or room temperature on top of the mesclun, red peppers,
and rice vinegar.
Serving Ideas : Serve with crusty bread.
Recipe by: The New Soy Cookbook, Lorna Sass
Posted to EAT-LF Digest by "Ellen C."
converted by MM_Buster v2.0l.
Source from luhu.jp