Betty Crocker

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Indian Spiced Lentils

Broiled Tofu

 

* Exported from MasterCook *

 

Broiled Tofu

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 43

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup rice wine -- (sake)

OR vegetable broth

2 tablespoons soy sauce

2 tablespoons sesame paste

1 tablespoon sweet Japanese cooking wine -- (mirin)

OR vegetable broth

1 teaspoon grated gingerroot

1 pound firm tofu

Hot Mustard Sauce -- (below)

OR teriyaki Sauce

***HOT MUSTARD SAUCE***

3 tablespoons dry mustard

2 tablespoons water

1 tablespoon soy sauce

 

Tofu, or bean curd, takes on the flavors with which it is seasoned. Here,

tofu is marinated in a savory mixture sparked with gingerroot

 

Mix rice wine, soy sauce, sesame paste, sweet wine and gingerroot in

ungreased rectangular baking dish, 10 x 6 x 1/2 inch. Cut tofu into 1-inch

cubes; arrange in wine mixture. Cover; refrigerate, turning tofu once, 1

hour. Soak six 8-inch bamboo or wooden skewers in water.

 

Thread 4 tofu cubes on each skewer. Set oven control to broil. Broil tofu

with tops about 4 inches from heat until light brown, 2 to 3 minutes; turn.

Brush with marinade; broil 2 to 3 minutes. Serve with Hot Mustard Sauce.

6 servings

 

Hot Mustard Sauce: Mix all ingredients until smooth.

 

PER SERVING: Calories 115; Protein 8 g; Carbohydrate 5 g; Fat 7 g;

Cholesterol 0 mg; Sodium 520 mg

 

 

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* Exported from MasterCook *

 

Indian Spiced Lentils

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 43

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion -- chopped

1 garlic clove -- finely chopped

2 tablespoons Ghee or margarine or butter

6 ounces dried red lentils -- (about 1 cup)

2 teaspoons ground coriander

2 teaspoons grated gingerroot

1/2 teaspoon salt

1/4 teaspoon ground turmeric

1/8 teaspoon ground red pepper -- (cayenne), up to 1/4

2 1/2 cups water

2 tablespoons vegetable oil

2 cups finely sliced onions

 

This recipe for tender, separate (rather than soupy) lentils is a dish with

character, topped with crisp-fried onions.

 

Cook chopped onion and garlic in Ghee in 2-quart saucepan until tender.

Stir in remaining ingredients except water, oil and sliced onions; cook and

stir over medium heat 2 minutes. Add water. Heat to boiling; reduce heat.

Cover and simmer until lentils are tender and most of liquid is absorbed,

about 30 minutes.

 

Cook onion slices in oil until crisp and dark brown. Top each serving of

lentils with fried onions. 4 servings

 

PER SERVING: Calories 330; Protein 13 g; carbohydrate 40 g; Fat 13 g:

Cholesterol 0 mg: Sodium 340 mg

 

 

 

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