Side Pannel
Mesclun with Maple Mustard Tofu Points
Mesclun with Maple Mustard Tofu Points
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetarian
Ingredients List
- 1 tb Soy sauce
- 2 tb Dijon mustard
- 1 tb Sweet white miso
- 1 tb Maple syrup
- 1 tb Water
- 1 ts Sesame oil; *
- Chili oil; optional
- 1 lb Extra firm lowfat tofu;
- -frozen, defrosted and
- -drained
- 1/4 lb 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 1/2 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.
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 1/2 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.
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