This Can't Be Tofu! -- Seared Tofu with Chives & Pepper

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Seared Tofu with Chives and Pepper

 

Recipe By :This Can't Be Tofu!, Deborah Madison

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 carton tofu, firm -- drained

1 tablespoon peanut oil -- (light)

OR

vegetable oil

3 tablespoons soy sauce

1 scallion -- thinly sliced on the diagonal

1 tablespoon finely minced chives

pinch red pepper flakes

4 teaspoons chopped cilantro

1 tablespoon toasted sesame seeds

salt & freshly ground black pepper

 

Cut the tofu into slabs about 1/2-inch thick or a little less and set on paper

toweling while you assemble the rest of the ingredients. Blot the tops as well.

 

Heat a nonstick skillet, then lightly coat it with the oil. When hot, add the

tofu and cook over medium-high heat until golden but still tender, 4-5 minutes.

Turn and cook the second side. Sprinkle the soy sauce over the tofu and turn

off the heat. It will quickly evaporate.

 

Scatter the scallion, chives, pepper flakes, cilantro, and sesame seeds over the

top, then season with salt & pepper. Serve immediately.

 

S(ISBN):

" 0-7679-0419-2 "

 

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Per serving: 37 Calories (kcal); 3g Total Fat; (66% calories from fat); 2g

Protein; 1g Carbohydrate; 0mg Cholesterol; 388mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Utterly straightforward, fast, and good, you can vary it by using olive

oil and another herb, such as tarragon or oregano, in place of the cilantro.

With the soy and sesame, it becomes something of an East-West combination, but

one that works.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0