Mushroom-Almond Tofu

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* Exported from MasterCook *

 

Mushroom-Almond Tofu

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 ounces firm tofu -- frozen, thawed, and cubed

2 tablespoons hot water

3 tablespoons soy sauce

2 tablespoons almond butter

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 tablespoon vegetable oil

12 ounces flat noodles -- cooked

1 tablespoon vegetable oil

1/2 pound mmushrooms -- sliced

1/2 cup almonds -- sliced

1/4 cup fresh parsley sprigs -- chopped

3 cups water -- `

3 tablespoons arrowroot or cornstarch

 

Serves 4 to 6

 

In a food processor or blender, mix the hot water, 2 tablespoons of the soy

sauce, almond butter, garlic powder, and black pepper.

 

Place the tofu in a large mixing bowl, and pour the blended ingredients over the

tofu pieces. Make sure each tofu piece absorbs some of the mixture.

 

Lay the tofu pieces on an oiled baking sheet, and bake at 350F for 15 minutes.

 

Turn the pieces over, and bake for 1 minute longer.

 

Meanwhile, in a frying pan, saute the mushrooms, almonds, and parsley in 1

tablespoon of the oil until the mushrooms are tender.

 

In a small mixing bowl, whisk the waater, arrowroot or cornstarch, and the

remaining soy sauce.

 

Pour the whisked ingredients into the frying pan with the mushrooms, and stor

over low heat until the sauce is hot and thick.

 

Arrange the tofu over the cooked noodles on a platter. Pour the sauce over the

tofu and noodles, and serve.

 

Description:

" Easy enough for everyday, this meal is also special enough for

company. "

 

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Per Serving (excluding unknown items): 311 Calories; 26g Fat (70.0% calories

from fat); 15g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

791mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 4 1/2

Fat.

 

 

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