Grilled tofu
8 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tofu, extra-firm; |
| ¼ | cup | Orange juice; |
| 86 | xes | *cals |
| 8 | xes | *gm protein |
| 4 | xes | *gm fat |
| 1 | teaspoon | Soy sauce, low-sodium; |
| 3 | xes | *gm carbo |
| 33 | xes | *mg sodium |
PER SERVING
Cut block of tofu lengthwise into 8 equal-sized slices. Set a cutting board over the sink and place a double layer of paper towels on top.
Arrange tofu in one layer on cutting board, then top with a clean dishtowel. Place a second board on top, then a 4- to 5-pound weight, such as a thick phone book or heavy pot. Let sit for 20 minutes.
Uncover tofu and place in one layer in a shallow baking dish.
Drizzle with orange and soy sauce. Marinate at room temperature for 20 minutes. Broil or grill until lightly browned, turning once. Serve chilled or at room temperature. Serves 8.
Author's Note: pressed tofu grills beautifully. I like this marinated version, which is delicious on top of Cold and Spicy Noodles (see recipe) or simply as a sandwich filler.
Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE