Taste of the sea tofu with wasabi dipping sauce

6 servings

Ingredients

Quantity Ingredient
2 pounds Soft tofu; drained
Cut in 12 flat rectangles
Cooking spray
1 ounce Dried wakame seaweed
3 cups Water
2 Scallions; chopped
2 teaspoons Minced ginger
1 Garlic clove; minced
½ cup Water
2 tablespoons Soy sauce
2 teaspoons Rice wine vinegar
2 teaspoons Wasabi powder or paste; or to taste
1 pinch Sugar
2 tablespoons Chopped chives
3 drops Sesame oil; (optional)
1 tablespoon Toasted sesame seeds; (optional)
Chive or scallion garnish

Directions

MARINADE

DIPPING SAUCE

Makes 6 servings

In Japan, tofu is often served chilled, with a dipping sauce, on hot summer days. Arrangement of food is considered an art form! A simple garnish of a few whole chives with their flowers or some thinly sliced scallions will enhance this dish.

1. In a medium saucepan, combine marinade ingredients. Bring to a boil, lower heat, cover, and simmer 30 minutes. Strain liquid into a bowl, add tofu, cover, and refrigerate overnight.

2. Preheat oven to 400 F. Spray baking sheet with cooking spray. Gently place drained tofu on sheet. Bake 1 hour, turning occasionally, until lightly browned.

3. While tofu bakes, prepare sauce: Mix water, soy sauce, rice wine vinegar, wasabi, sugar, and chives. Let stand at least 20 minutes. Add sesame oil and toasted sesame seeds, if desired. Serve tofu warm or chilled, topped with chive or scallion garnish, accompanied with dipping sauce.

VEGAN

PER SERVING: 109 CAL (30% from fat). 7g PROT. 3.5g FAT. 12g CARB, 517mg SOD. 0mg CHOL. 0.3g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 28 Converted by MM_Buster v2.0l.

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