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Recipe Review Shanghai Grilled Tofu

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I haven't been around in a while, life is hectic. But decided to try this

recipe, from Donna, last night. It was very, very easy and very good. I was

skeptical about the oregano but I was surprised, it give a wonderful flavor to

the dish. I did add steamed snowpeas, yellow peppers and mushrooms with my rice

and I grilled my tofu on the good ol' George Forman grill. Yummy,

Thanks

Jane

 

 

 

This is wonderful and the sauce if perfect spooned over rice.

I make this not as often as I'd like. It's good broiler or grilled.

 

Shanghai Grilled Tofu

 

2 tbls. vegetable oil

3 tbls. low sodium soy sauce

2 tbls plus 2 tsps. wine vinegar

2/3 cup water

2 tsps. dried oregano

1/4 tsp. garlic powder (I use 2 crushed cloves)

1/8 tsp. black pepper

2 tsps. sugar

1 lb. tub firm or extra firm tofu, drained and sliced 1/2 inch thick

 

steam rice to eat on the side as a side dish.

 

In a shallow bowl or baking pan, combine all ingredients except the tofu.

Mix well, add tofu, cover and marinate in the refrigerator for 4 to 5 hrs.

Turn slices several times as they marinate.

Preheat broiler.

Lightly oil a shallow baking pan or spray with cooking oil.

Remove tofu slices from marinade and place on prepared pan in single layer.

Broil turning several times until desired crispness is reached.

You can do the same thing on the BBQ grill. While tofu is broiling, pour

the marinade into a small saucepan and heat. Serve over tofu and spoon sauce

over steamed rice on the side.

 

 

 

 

 

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I'm having it tonight!

 

But decided to try this recipe, from Donna, last night. It was very, very

easy and very good. I was skeptical about the oregano but I was surprised, it

give a wonderful flavor to the dish. I did add steamed snowpeas, yellow peppers

and mushrooms with my rice and I grilled my tofu on the good ol' George Forman

grill. Yummy,

Thanks

Jane

 

Shanghai Grilled Tofu

 

 

 

 

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