Tea Marinated Stuffed Tofu / Veg Life Winter 01

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* Exported from MasterCook *

 

Tea-marinated Stuffed Tofu

 

Recipe By :Veggie Life, Winter 2001

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Veggie Life / Winter 2001

 

 

Amount Measure Ingredient -- Preparation Method

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Marinade

2 cups brewed robust black tea

1/2 cup reduced-sodium soy sauce

1 piece ginger root -- (2 inch) minced

1 teaspoon dark sesame oil

2 cloves garlic -- minced

1 Pinch sugar

 

1 pound firm tofu -- drained and pressed

2 medium carrots -- peeled and finely ch

1 medium onion -- finely chopped

1 clove garlic -- minced

4 teaspoons olive oil

1 small bok choy OR -- chopped

2 cups chopped shredded napa cabbage

 

1. In a large bowl, combine marinade ingredients. Place tofu in marinade,

cover, and refrigerate, for at least 2 hours or overnight. Lift tofu from

marinade, pat dry and set side. Reserve marinade to make the sauce.

 

2. In a large skillet over medium heat, saute carrots, onion, and garlic

in I teaspoon oil, until tender, 5 to 7 minutes. Add bok Choy or cabbage

and cook until wilted, about 3 minutes. Set aside.

 

3. In the same skillet over medium-high heat, reduce marinade until

slightly thickened, about 20 minutes.

 

4. Make a pocket in the block of tofu by making one lengthwise slice. Be

careful not to slice all the way through. Gently stuff with a few

spoonfuls of the vegetable mixture. Place remaining vegetable mixture on a

serving platter, making a bed for the tofu. 5. In a nonstick skillet over

medium heat, cook tofu in remaining oil until browned, about 2 to 3

minutes per side. Transfer to serving platter and drizzle sauce over tofu

and vegetables.

 

VEGAN

 

PER SERVING: 284 CAL (50% from fat), 23g PROT, 16g FAT, 18g CARE, 1252mg

SOD, Omg CHOL, 4-9g

FIBER.

 

 

 

 

 

 

 

 

 

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Per Serving (excluding unknown items): 202 Calories; 11g Fat (46.0%

calories from fat); 12g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 1226mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;

2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Tea lends its earthy personality to the marinade for this stuffed

tofu dish. It~ best to marinate the tofu overnight in the

refrigerator to allow all of the complexfbvors to be absorbed.

Garnish with sprigs of cilantro, chopped scallions, or chives

before serving.

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