Mesclun with maple mustard tofu points

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Soy sauce
2 tablespoons Dijon mustard
1 tablespoon Sweet white miso
1 tablespoon Maple syrup
1 tablespoon Water
1 teaspoon Sesame oil; *
Chili oil; optional
1 pounds Extra firm lowfat tofu; frozen, defrosted and drained
¼ pounds Mesclun or mixed salad greens
Seasoned rice vinegar
Roasted red bell pepper strips; about 16

Directions

Preheat broiler. Line a broiling pan with aluminumfoil.

Mash and mix the soy sauce, mustard, miso, maple syrup, water, and oil until thoroughly blended.

Press the tofu between 2 plates, 4 or 5 times, until all the water is released. Cut the tofu crosswise into 8 slices, about ½ inch thick. Cut each slice on the diagonal, creating triangles. Dip the triangles into the tofu mixture and coat all sides.

* Original called for 1 tbsp sesame oil Broil until lightly browned and slightly crusty on the first side, about 3-4 minutes. Turn the tofu over. Brush on any remaingin soy mixutre, and broil the second side until it is browned, about 3 minutes. (For a more barbecued taste, broil the tofu until slightly blackened around the edges.) Serve either warm or room temperature on top of the mesclun, red peppers, and rice vinegar.

Serving Ideas : Serve with crusty bread.

Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Aug 20, 1998, converted by MM_Buster v2.0l.

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