Something different .... Grilled Tofu , and a Health Test for you at the bottom of this article ... If you have enough nerve or gut's to take it and just find out what shape you are in..
I am a member with them and they send me health tips everyday , Plus it is free.
Grilled tofu displays its versatility
Grilled tofu takes just a little time to make, can be served
hot, cold or lukewarm and fits easily into the appetizer, salad or entrée
categories.
You can prepare the following grilled tofu recipe, start to
finish, in an hour and 15 minutes, including pressing, marinating and
grilling or broiling - and you'll have time in between to whip up a salad,
start the rice or watch "Wheel of Fortune."
Use local-style shoyu, which is milder and sweeter than
Japanese-style; low-sodium shoyu works well.
This is particularly satisfying over steamed rice, with a side
salad or vegetable. Or you can cut the tofu into strips and use it to top a
salad, or add it to a stir-fry, as you would strips of meat. You can even
make tofu musubi - the slices are just the right size.
Shoyu-honey tofu
a.. 1 block firm or extra-firm tofu, drained and pressed (see
box)
b.. 6 tablespoons local-style shoyu
c.. 2 tablespoons water or broth
d.. 2 tablespoons honey
e.. 2 tablespoons finely grated ginger, with juice
f.. 2 cloves garlic, mashed or pressed
g.. Thin-sliced bell pepper, red, yellow and/or green
h.. Toasted sesame seeds
i.. Fresh parsley, minced
In a bowl, whisk together the shoyu, water or broth, honey,
ginger and garlic. Taste and adjust seasonings.
Cut pressed tofu into half-inch slices, about the size and shape
of a slice of Spam for musubi. Place in a shallow square or rectangular
baking dish and pour marinade over the tofu. (Don't worry about the ginger
fiber; it disappears during cooking.) Marinate tofu 20 minutes, turning
halfway if marinade doesn't cover tofu.
Bake: Preheat oven to 400 degrees. Line the bottom of a broiling
pan with foil. Carefully lift tofu with a spatula and arrange on the
perforated top of a broiler pan. Bake 15 to 20 minutes, until puffy and
lightly browned.
Grill: Lightly oil the surface of a charcoal or gas grill and
heat as usual. Grill tofu until sizzling, puffy and marked with grill lines,
about 5 minutes. Lift with spatula and flip onto serving plate to expose
grill marks.
Arrange cooked tofu on serving platter. Scatter bell pepper,
sesame seeds and parsley on top.
Grilled tofu with miso mayonnaise
a.. 2 pounds extra-firm tofu
b.. 1/3 cup soy sauce
c.. 1/3 cup mirin or rice wine
d.. 3 tablespoons Asian sesame oil
e.. 1/2 teaspoon freshly ground pepper
For the miso mayonnaise
a.. 1/3 cup mayonnaise
b.. 1/3 cup white miso
c.. 1 tablespoon sugar, or more to taste
d.. 2 teaspoons grated or finely chopped ginger
e.. 1 clove garlic, minced, about 1/2 teaspoon
f.. 1/2 teaspoon freshly ground pepper
g.. 1 tablespoon vegetable oil
h.. 1 tablespoon fresh lemon juice or rice vinegar
i.. 12 stalks asparagus, or to taste
Holding your knife parallel to the cutting board, cut each block
of tofu in half to form four broad, thin steaks. Press tofu (see box).
Combine the soy sauce, mirin, sesame oil and black pepper in a
dish wide enough to hold the tofu in a single layer. Place the tofu steaks
in the marinade, then turn to coat them. Marinate one hour.
Place the mayonnaise, miso, sugar, grated ginger, garlic and
pepper in a food processor and purée to a smooth paste, scraping down the
sides of the bowl once or twice with a rubber spatula. With the motor
running, add the oil and lemon juice through the feed tube. Correct
seasoning, adding more sugar and/or lemon juice as necessary; the sauce
should be sweet with just a hint of tartness.
Set up the grill, and brush and oil the grate. Place the
marinated tofu on the hot grate and grill until nicely browned, 4 to 6
minutes per side. Pour any leftover marinade over the grilling tofu,
dividing it between the two sides. After turning each piece, spoon a little
miso mayonnaise over it. Transfer the grilled tofu to a platter.
Brush asparagus with oil and place on heat. Grill, turning
often, about 4 minutes or until tender. Grilling time will depend on the
size of the spears. Peel the lower stalks of large spears.
Serves four.
Tofu satay
a.. 1 pound extra-firm tofu, drained and pressed (see box)
b.. 16 cherry tomatoes
c.. 16 medium-size mushrooms
For the sauce:
a.. 2 tablespoons peanut butter
b.. 1 tablespoon minced or grated ginger
c.. 1 tablespoon soy sauce
d.. 2 garlic cloves, minced, about 1 teaspoon
e.. 1 tablespoon honey
f.. 1 tablespoon rice wine vinegar or white wine vinegar
g.. 1/2 teaspoon Chinese chili paste, or to taste
h.. 1 cup Thai-style coconut milk
i.. Salt to taste
This variation on an Indonesian theme combines tofu with veggies
and a silky peanut sauce. You will need bamboo skewers, soaked in water at
least 30 minutes so they won't burn.
Cut drained and pressed tofu into large cubes.
Combine peanut butter, ginger, soy sauce and garlic in a bowl or
blender container and mix until evenly combined. Add honey, vinegar and
chili paste and mix. Add coconut milk and stir to blend. Add salt to taste.
Combine cubes of tofu with half the peanut sauce in a bowl or
shallow dish. Turn the tofu several times and allow it to marinate at least
an hour, up to overnight.
Drain tofu and skewer, alternating with cherry tomatoes and
mushrooms.
Set up the grill, and brush and oil the grate when ready. Place
the marinated tofu on the hot grate and grill until nicely browned, 4
minutes per side, brushing once or twice with remaining peanut sauce.
Serve over hot basmati rice. Drizzle a little remaining peanut
sauce.
Serves four.
Grilled tofu with Southeast Asian relish
a.. 2 pounds extra-firm tofu
b.. 1 tablespoon sugar
c.. 3 tablespoons soy sauce
d.. 1 tablespoon rice vinegar or white wine vinegar
e.. 1/2 teaspoon hot red pepper sauce
For the relish:
a.. 4 ripe tomatoes, cored and diced small
b.. 1/2 cup scallions, both green and white parts finely
chopped
c.. 1/2 cup fresh basil (preferably Thai), coarsely chopped
d.. 1/4 cup fresh mint, coarsely chopped
e.. 3 tablespoons peeled fresh ginger, finely chopped
f.. 2 tablespoons Chinese chili-garlic paste, or to taste
g.. 2 tablespoons fish sauce (nam pla)
h.. 1 tablespoon light or dark brown sugar
i.. 3 tablespoons Asian sesame oil
j.. 1/4 cup fresh lime juice (about 2 limes)
k.. 3 tablespoons vinegar
l.. Salt and pepper to taste
The recipe for the relish comes from "Let the Flames Begin,"
another inspirational work written by grilling gurus Chris Schlesinger and
John Willoughby (Norton, $30). It's pretty spicy, so you might not want to
add the full amount of chili paste.
Holding your knife parallel to the cutting board, cut each block
of tofu in half to form four broad, thin steaks. Press (see box).
Mix sugar, soy sauce, vinegar and hot red pepper sauce in a pan
large enough to hold the tofu in a single layer. Place the tofu steaks in
the pan and turn to coat. Marinate in the refrigerator, covered, for an hour
or more.
Meanwhile, combine all relish ingredients in a bowl and mix
well. Refrigerate.
Set up the grill for direct grilling and brush and oil the grate
when ready. Place the marinated tofu on the hot grate and grill until nicely
browned, 4 to 6 minutes per side. Pour any leftover marinade over the
grilling tofu. Serve with a side of relish.
Serves four.
The recipe for Shoyu-honey grilled tofu is from Advertiser food
editor Wanda Adams; all others are from the Louisville Courier-Journal.
Now , you think you are healthy .... Quit lieing to your self and find out just click here and take the Real Age test , it is free , plus they offer a lot of good info if you sign up with them ..... I did a long time ago and get the hints for a better life everyday by e-mail.
Got any Gut's then try it.............. http://www.realage.com/ you might not like the answer espically if you are honest with your answers.
I am a member with them and they send me health tips everyday , Plus it is free.
Grilled tofu displays its versatility
Grilled tofu takes just a little time to make, can be served
hot, cold or lukewarm and fits easily into the appetizer, salad or entrée
categories.
You can prepare the following grilled tofu recipe, start to
finish, in an hour and 15 minutes, including pressing, marinating and
grilling or broiling - and you'll have time in between to whip up a salad,
start the rice or watch "Wheel of Fortune."
Use local-style shoyu, which is milder and sweeter than
Japanese-style; low-sodium shoyu works well.
This is particularly satisfying over steamed rice, with a side
salad or vegetable. Or you can cut the tofu into strips and use it to top a
salad, or add it to a stir-fry, as you would strips of meat. You can even
make tofu musubi - the slices are just the right size.
Shoyu-honey tofu
a.. 1 block firm or extra-firm tofu, drained and pressed (see
box)
b.. 6 tablespoons local-style shoyu
c.. 2 tablespoons water or broth
d.. 2 tablespoons honey
e.. 2 tablespoons finely grated ginger, with juice
f.. 2 cloves garlic, mashed or pressed
g.. Thin-sliced bell pepper, red, yellow and/or green
h.. Toasted sesame seeds
i.. Fresh parsley, minced
In a bowl, whisk together the shoyu, water or broth, honey,
ginger and garlic. Taste and adjust seasonings.
Cut pressed tofu into half-inch slices, about the size and shape
of a slice of Spam for musubi. Place in a shallow square or rectangular
baking dish and pour marinade over the tofu. (Don't worry about the ginger
fiber; it disappears during cooking.) Marinate tofu 20 minutes, turning
halfway if marinade doesn't cover tofu.
Bake: Preheat oven to 400 degrees. Line the bottom of a broiling
pan with foil. Carefully lift tofu with a spatula and arrange on the
perforated top of a broiler pan. Bake 15 to 20 minutes, until puffy and
lightly browned.
Grill: Lightly oil the surface of a charcoal or gas grill and
heat as usual. Grill tofu until sizzling, puffy and marked with grill lines,
about 5 minutes. Lift with spatula and flip onto serving plate to expose
grill marks.
Arrange cooked tofu on serving platter. Scatter bell pepper,
sesame seeds and parsley on top.
Grilled tofu with miso mayonnaise
a.. 2 pounds extra-firm tofu
b.. 1/3 cup soy sauce
c.. 1/3 cup mirin or rice wine
d.. 3 tablespoons Asian sesame oil
e.. 1/2 teaspoon freshly ground pepper
For the miso mayonnaise
a.. 1/3 cup mayonnaise
b.. 1/3 cup white miso
c.. 1 tablespoon sugar, or more to taste
d.. 2 teaspoons grated or finely chopped ginger
e.. 1 clove garlic, minced, about 1/2 teaspoon
f.. 1/2 teaspoon freshly ground pepper
g.. 1 tablespoon vegetable oil
h.. 1 tablespoon fresh lemon juice or rice vinegar
i.. 12 stalks asparagus, or to taste
Holding your knife parallel to the cutting board, cut each block
of tofu in half to form four broad, thin steaks. Press tofu (see box).
Combine the soy sauce, mirin, sesame oil and black pepper in a
dish wide enough to hold the tofu in a single layer. Place the tofu steaks
in the marinade, then turn to coat them. Marinate one hour.
Place the mayonnaise, miso, sugar, grated ginger, garlic and
pepper in a food processor and purée to a smooth paste, scraping down the
sides of the bowl once or twice with a rubber spatula. With the motor
running, add the oil and lemon juice through the feed tube. Correct
seasoning, adding more sugar and/or lemon juice as necessary; the sauce
should be sweet with just a hint of tartness.
Set up the grill, and brush and oil the grate. Place the
marinated tofu on the hot grate and grill until nicely browned, 4 to 6
minutes per side. Pour any leftover marinade over the grilling tofu,
dividing it between the two sides. After turning each piece, spoon a little
miso mayonnaise over it. Transfer the grilled tofu to a platter.
Brush asparagus with oil and place on heat. Grill, turning
often, about 4 minutes or until tender. Grilling time will depend on the
size of the spears. Peel the lower stalks of large spears.
Serves four.
Tofu satay
a.. 1 pound extra-firm tofu, drained and pressed (see box)
b.. 16 cherry tomatoes
c.. 16 medium-size mushrooms
For the sauce:
a.. 2 tablespoons peanut butter
b.. 1 tablespoon minced or grated ginger
c.. 1 tablespoon soy sauce
d.. 2 garlic cloves, minced, about 1 teaspoon
e.. 1 tablespoon honey
f.. 1 tablespoon rice wine vinegar or white wine vinegar
g.. 1/2 teaspoon Chinese chili paste, or to taste
h.. 1 cup Thai-style coconut milk
i.. Salt to taste
This variation on an Indonesian theme combines tofu with veggies
and a silky peanut sauce. You will need bamboo skewers, soaked in water at
least 30 minutes so they won't burn.
Cut drained and pressed tofu into large cubes.
Combine peanut butter, ginger, soy sauce and garlic in a bowl or
blender container and mix until evenly combined. Add honey, vinegar and
chili paste and mix. Add coconut milk and stir to blend. Add salt to taste.
Combine cubes of tofu with half the peanut sauce in a bowl or
shallow dish. Turn the tofu several times and allow it to marinate at least
an hour, up to overnight.
Drain tofu and skewer, alternating with cherry tomatoes and
mushrooms.
Set up the grill, and brush and oil the grate when ready. Place
the marinated tofu on the hot grate and grill until nicely browned, 4
minutes per side, brushing once or twice with remaining peanut sauce.
Serve over hot basmati rice. Drizzle a little remaining peanut
sauce.
Serves four.
Grilled tofu with Southeast Asian relish
a.. 2 pounds extra-firm tofu
b.. 1 tablespoon sugar
c.. 3 tablespoons soy sauce
d.. 1 tablespoon rice vinegar or white wine vinegar
e.. 1/2 teaspoon hot red pepper sauce
For the relish:
a.. 4 ripe tomatoes, cored and diced small
b.. 1/2 cup scallions, both green and white parts finely
chopped
c.. 1/2 cup fresh basil (preferably Thai), coarsely chopped
d.. 1/4 cup fresh mint, coarsely chopped
e.. 3 tablespoons peeled fresh ginger, finely chopped
f.. 2 tablespoons Chinese chili-garlic paste, or to taste
g.. 2 tablespoons fish sauce (nam pla)
h.. 1 tablespoon light or dark brown sugar
i.. 3 tablespoons Asian sesame oil
j.. 1/4 cup fresh lime juice (about 2 limes)
k.. 3 tablespoons vinegar
l.. Salt and pepper to taste
The recipe for the relish comes from "Let the Flames Begin,"
another inspirational work written by grilling gurus Chris Schlesinger and
John Willoughby (Norton, $30). It's pretty spicy, so you might not want to
add the full amount of chili paste.
Holding your knife parallel to the cutting board, cut each block
of tofu in half to form four broad, thin steaks. Press (see box).
Mix sugar, soy sauce, vinegar and hot red pepper sauce in a pan
large enough to hold the tofu in a single layer. Place the tofu steaks in
the pan and turn to coat. Marinate in the refrigerator, covered, for an hour
or more.
Meanwhile, combine all relish ingredients in a bowl and mix
well. Refrigerate.
Set up the grill for direct grilling and brush and oil the grate
when ready. Place the marinated tofu on the hot grate and grill until nicely
browned, 4 to 6 minutes per side. Pour any leftover marinade over the
grilling tofu. Serve with a side of relish.
Serves four.
The recipe for Shoyu-honey grilled tofu is from Advertiser food
editor Wanda Adams; all others are from the Louisville Courier-Journal.
Now , you think you are healthy .... Quit lieing to your self and find out just click here and take the Real Age test , it is free , plus they offer a lot of good info if you sign up with them ..... I did a long time ago and get the hints for a better life everyday by e-mail.
Got any Gut's then try it.............. http://www.realage.com/ you might not like the answer espically if you are honest with your answers.
