vegan - Saffron Sesame Tofu

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There are many substitutes for honey - maple syrup, rice syrup, barley malt,

Fruitsource, etc.

 

 

* Exported from MasterCook *

 

Saffron Sesame Tofu

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds firm tofu

2 lemons

3 tablespoons olive oil

2 teaspoons honey

1 teaspoon saffron threads -- crushed

1/2 cup minced fresh parsley

1 tablespoon minced fresh thyme

1 tablespoon minced garlic

2 teaspoons salt

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

1/2 cup finely minced onion

1 egg white -- lightly beaten (optional)

1/2 cup hulled sesame seeds

1/3 cup light vegetable stock

2 tablespoons tahini or butter -- (optional)

6 sprigs fresh parsley

 

Yield: 6 servings * Prep Time: 10 minutes * Cooking Time: 20 minutes

 

Allow the tofu to marinate overnight so that the subtle taste of saffron

penetrates.

 

1. Drain the tofu and slice it into 3/4-inch-thick pieces. Set them on a clean

kitchen towel, then cover with another towel and top with a cutting board.

Weight the board down with a heavy iron skillet or several 1-pound cans. Allow

the tofu to drain for 30 minutes. Cut each slice of tofu into quarters (either

triangles or squares).

 

2. Rinse the lemons and dry them thoroughly. With the fine side of a grater,

grate the zest from each and refrigerate it in an airtight container. Squeeze

the juice from the lemons into a shallow, non-aluminum baking dish; you should

have about 1/4 cup. Stir in 2 tablespoons of olive oil, the honey, saffron,

parsley, thyme, garlic, salt, coriander, pepper, and onion. Mix well. Place the

drained tofu in this marinade and turn to coat. Cover and refrigerate for 24

hours, turning several times.

 

4. Preheat the oven to 450F. Lightly coat a shallow baking pan with the

remaining 1 tablespoon of olive oil. Spread the sesame seeds out on a piece of

waxed paper. Place the egg white in a small bowl and beat it until frothy.

Remove each slice of tofu from the marinade and dip it in the egg white, then in

the sesame seeds to coat. Place the tofu in the oiled pan and repeat the coating

with the remaining tofu. If you choose not to use the egg white, simply remove

the tofu from the marinade and coat with sesame seeds. Fewer seeds will stick

and the end result is less crisp, but both methods are very nice.

 

5. Bake the tofu in the center of the preheated oven until the coating is golden

brown, about 18 minutes. Meanwhile, pour the remaining marinade into a 1-quart

saucepan. Add the stock and bring this mixture to a boil. Cook over high heat to

reduce slightly, about 5 minutes. Remove from the heat and whisk in the tahini

or butter (optional). Taste and adjust the seasonings. Pour about 3 tablespoons

of sauce onto individual serving plates. Arrange triangles of tofu on top and

drizzle a small amount of remaining sauce over the tofu. Garnish with a sprig of

parsley and serve immediately.

 

Cook's Note: The tofu must marinate overnight.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 188 Calories; 12g Fat (53.5% calories

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

766mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

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