Low Fat Vegetarian Recipes

Ingredients:

1 lb firm chinese-style tofu
1 qt water
1 tempeh marinade (see
1 recipe)
1 garlic clove, thinly sliced
1/8 tsp ground black pepper

Instructions:

1. Drain the tofu and slice it into four equal pieces.
Place the tofu and water in a saucepan, bring to a
boil, and cook for 7 minutes. Drain and cut into
slices about 1/8 inch thick. Lay slices in one layer
on a clean, thick kitchen towel. Cover with another
thick kitchen towel and lay some heavy books on top to
press out the water. Let stand for 30 minutes.

2. Prepare the Tofu Marinade and add the garlic and
black pepper to it at the end. Pour a little marinade
into a flat-bottomed container that has a lid that
seals and lay one layer of tofu in it. Cover with
marinade and add another layer of tofu. Repeat until
all the tofu and marinade are used up. Refrigerate for
two days. If the marinade does not cover the tofu,
turn container upside-down for half the time. The tofu
can remain in the marinade for up to four days. The
longer it soaks, the stronger it will be. If you
prefer the slices to be drier, remove them from the
marinade and lay them in one layer on a dish in the
refrigerator for several hours. After the tofu has
been removed from the marinade, store it wrapped or
covered in the refrigerator for up to two days, or
wrap tightly and freeze.

3. Use in sandwiches as you would use cold cuts, or
cut up in salads.

Makes 1 pound, or 24 slices.

From _The High Road to Health_, by Lindsay Wagner and
Ariel Spade

Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 24