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Full Online Book HomeLearning KitchenVegetarian - Tofu - Tofu Teriyaki Bites
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Vegetarian - Tofu -  Tofu Teriyaki Bites Post by :stephan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2344

Click below to download : Vegetarian - Tofu - Tofu Teriyaki Bites (Format : PDF)

Vegetarian - Tofu - Tofu Teriyaki Bites

3/4 C. orange juice
1/2 C. low-sodium or regular soy sauce
1/4 C. Worcestershire sauce
1/4 C. plus 1 Tbsp. brown sugar
1 Tbsp. minced fresh gingerroot
2 Tbsp. Canola oil
1/2 tsp. freshly ground black pepper
1 lb. extra-firm tofu, cut into 3/4" cubes

In a medium mixing bowl, whisk together all of the ingredients except the tofu. Add tofu to the marinade, cover and refrigerate for 2 to 4 hours. Stir the marinade and tofu after 1 hour.

Preheat oven to 375 degrees F. Line a 9x13 baking pan with aluminum foil. With a slotted spoon or tongs remove tofu from marinade and arrange single-layer in baking pan. Bake until the tofu is firm and toasty brown, about 20 minutes. Remove from pan and let cool slightly. Makes 6 appetizer servings.
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Vegetarian - Tofu -  Tofu Vegetable Hot Pot Vegetarian - Tofu - Tofu Vegetable Hot Pot

Vegetarian - Tofu -  Tofu Vegetable Hot Pot
1 teaspoon vegetable oil cooking spray 1 cup thinly sliced shallots 1 tablespoon matchstick-cut peeled fresh ginger 1 teaspoon ground turmeric 1 serrano chile, thinly sliced 1 clove garlic, minced 1 1/2 cups shredded green cabbage 1 cup sliced shiitake mushroom caps (about 3 ounces) 1/2 cup (1/4-inch-thick) diagonally cut carrot 1 cup water 1/4 cup low-sodium soy sauce 1/2 teaspoon sea salt 1 (14 ounce) can light coconut milk 1 pound water-packed firm tofu, drained and cut into 1-inch cubes 2 tomatoes, cut into 1-inch-thick wedges 1/2 cup torn basil leaves 1/4 cup (1-inch) sliced green onions 2 cups hot

Vegetarian - Tofu Mayonnaise Vegetarian - Tofu Mayonnaise

Vegetarian - Tofu Mayonnaise
1/2 lb. tofu 2 1/2 tbsp. vinegar or lemon juice 1 tsp. Dijon style mustard 1/4 cup oil 1 tsp. honey 1/8 tsp. sesame oil, opt Drain tofu 20 to 30 minutes, pressing between cotton towels to extract as much moisture as possible. Crumble with fork. Place about 1/4th of the tofu in a blender with the vinegar and mustard. Blend until smooth, scraping container sides as necessary. Gradually add remaining tofu, blend well. While machine is running, gradually add oil. Stop and scrape sides of container once or twice. Add honey and sesame oil and blend well. Store in refrigerator