Rosemary Orange Tofu

[Guest guest]

* Exported from MasterCook *

 

Rosemary Orange Tofu

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

1/4 cup tamari

3/4 cup orange juice

1 tablespoon dried rosemary leaves

2 cloves garlic

 

Yield: 4 servings * Prep Time: 5 minutes * Cooking Time: 18 minutes

 

When time is limited or the tastes of your guests are unknown, choose this

simple marinated broiled tofu. It may be cooked indoors or on the grill.

 

1. Drain the tofu and slice it into 1/2-inch-thick slabs. If time allows, place

the tofu on a clean kitchen towel, cover with a second towel and place a small

cutting board on top. Press firmly, then allow the tofu to drain for 30 minutes.

(You may skip this step, but the tofu will be slightly watery in texture.) Once

pressed, cut the slabs into 1-inch-wide strips.

 

2. In a 9-inch square baking pan, combine the tamari and orange juice. Crush -ne

rosemary leaves between the palms of your hands and add them to the tamari

mixture. Also add the garlic by pressing it through a garlic press. Stir to

combine this marinade, then place the tofu in a single layer in the pan. Turn

the slices to coat them on both sides. Cover and refrigerate, turning the tofu

several =es, and marinate for at least 2, but no longer than 24, hours.

 

3. Preheat the broiler to high. Broil the tofu in its marinade, placing it about

5 inches from the heat. When it begins to brown around the edges and has small,

crisp spots (about 8 minutes) turn the slices of tofu and broil it on the second

side until browned, about 5 minutes. Serve immediately.

 

Variations

 

1. Replace the orange juice with 1/2 cup rice vinegar and omit the rosemary. Add

2 tablespoons of honey and 2 teaspoons minced gingerroot to the marinade.

Proceed with the recipe as described above.

 

2. Follow the above variation, but stuff the tofu slices with a thin layer of

wasabi paste before marinating. Sprinkle chopped nori over the tofu before

serving.

 

3. Cube the tofu then follow the marinating instructions above. Skewer the tofu

with mixed vegetables and/or tempeh and seitan, then cook under the broiler or

on the grill.

 

Cook's Note: The tofu is best pressed for 30 minutes and marinated for at least

2 hours.

 

3 cups broccoli florets

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 111 Calories; 5g Fat (38.8% calories from

fat); 10g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

 

 

 

[Guest guest]

Just noticed the 3 cups broccoli florets. I don't know why it appears, it has

nothing to do with the recipe. I'm new to scanning and obviously am not fond of

proofing. I certainly don't take offense to having my mistakes pointed out, so

when they become apparent, please let me know so I can try and correct the

recipe. Thanks, Judy