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1995-09-28
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Newsgroups: rec.food.recipes
From: "N. C. Kenfield" <kenfield@nternode.com>
Subject: Scrumptious saute'ed Tofu (really!)
Date: Thu, 22 Jun 1995 03:59:06 GMT
Message-ID: <3sapqa$ec8_004@woodhead.cts.com>
Scrumptious saute'ed Tofu (really!)
1 pound firm tofu
2 cups chicken or vegetable broth
1 clove garlic,minced and pressed
1/2 cup soy sauce
lemon-pepper seasoning to taste
1 T "Cajun" hot-pepper seasoning ( more if you like HOT, but remember,
it is also pretty salty)
1/2 cup cornstarch
cooking oil or spray-on cooking oil
Slice the tofu into 1/2 inch slices. Pat dry and place in a deep bowl.
Combine the broth ( you can use hot water and powdered broth mix for this)
and the next three ingredients and pour over the tofu. Let sit in
the refrigerator at least 8 hours.
Remove tofu slices from the marinade and pat dry.
Combine the cornstarch and hot-pepper seasoning. and shake over the
sliced tofu. Heat oil in a skillet and sauti the slices until they
are light brown and crisp. Serve immediately.
Serves two as main dish or four as appetizer.
If serving as an appetizer, cut tofu into 1 inch cubes.
It is also delicious saut'ed without the cornstarch crust. (And a little
less caloric, although it is already pretty low in fat.)
This is delicious with a side of sesame noodles and steamed or stir-fried
oriental vegetables.
It also makes a nice "chicken" salad or a sandwich. The marinade makes
a nice soup base.
You can also purchase the Cajun seasoning in a salt-free version.
**Even my "I hate tofu" friend ate this up and asked for seconds. Just
don't tell anyone it's tofu til after they stuff themselves.**