High Road: Tofu Piquant

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* Exported from MasterCook *

 

Tofu Piquant

 

Recipe By : The High Road to Health by Wagner and Spade, page 146

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***COOKED TOFU***

1 pound firm Chinese tofu

4 tablespoons Braggs Aminos or natural soy sauce

1 teaspoon garlic powder

1 teaspoon onion powder

***PIQUANT***

1 teaspoon cold-pressed olive oil

2 tablespoons chopped shallots

2 tablespoons capers

1/2 tablespoon finely chopped parsley -- (5 sprigs)

3 tablespoons fresh lemon juice

2 tablespoons natural soy sauce

1 tablespoon water

1/4 cup lightly steamed green peas

(frozen -if fresh are not available)

 

Serves four

 

1. To cook the tofu, preheat the oven to 350F.

 

2. Cut the tofu into slices 1/4 to 1/3 inch thick. Press gently between

clean kitchen towels to expel excess water.

 

3. Lay the slices in a single layer in an oiled baking dish. Cover each

slice with 2 teaspoons of the Braggs Aminos or soy sauce and sprinkle

liberally with the garlic and onion powders.

 

4. Bake for 40 minutes. (If the slices start to blacken, remove from the

oven, lower the heat, wait 5 minutes, and return to the oven.)

 

5. To make the piquant, place the olive oil in a medium skillet and

heat. Add the shallots and sauté for 3 minutes. Add the capers, parsley,

lemon juice, 2 tablespoons of soy sauce, water, and peas and cook, covered,

for 5 minutes. Add the cooked tofu and cook for 1 minute more.

 

6. Serve on a bed of steamed brown rice. Garnish with parsley sprigs and

lemon slices.

 

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