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    Asian Tofu Sandwich


    Source of Recipe


    Recipe by: Bill Wavrin of Rancho la Puerta

    List of Ingredients




    For the asian tofu:
    1/2 cup Asian marinade (see recipe)
    1 pound firm tofu
    2 red bell peppers, seeded and julienned
    2 red onions , sliced 1/4" thick
    2 yellow squash , sliced 1/4" thick
    4 scallions
    1 lime
    2 teaspoons low sodium soy sauce

    For the sandwiches:
    4 slices Herbed Garlic Scented Bread (see recipe)
    1 tomato, sliced




    Recipe



    For the asian tofu:
    1. Make the Asian Marinade, and Herb Garlic Scented Bread.

    2. Drain the tofu in a colander over a bowl in the refrigerator.

    3. Remove the tofu from the colander and place in a bowl with the marinade. Marinate for at least 2 to 3 hours for the tofu to absorb the marinade flavor.

    4. Remove the tofu from the marinade and slice lengthwise into 4 equal pieces about 1/4 inch thick. Reserve the marinade to use with the vegetables.

    5. Preheat the grill to medium.

    6. When the grill is hot, toss the vegetables in the marinade for about 5 seconds. Place the vegetables on a grill-pan and toss for about 3 minutes until the vegetables begin to wilt and brown.

    7. Place the tofu slices on the grill and cook each side for about 3 minutes or until the tofu is golden brown. Set aside to cool.

    8. While the tofu is cooling, grill the scallions until golden. Place the scallions on a plate and squeeze the lime and soy sauce over them.

    For the sandwiches:
    9. To assemble the open-faced sandwiches, toast the bread and top with a lettuce leaf and slice of tomato. Place the tofu and a scallion and a portion of the grilled vegetables on top.


    Asian Marinade
    Recipe by: Bill Wavrin of Rancho la Puerta, Baja Mexico

    This recipe serves: 48

    Preparation time : 10 minutes


    Ingredients
    1/4 cup rice wine vinegar
    3 tablespoons low-sodium soy sauce
    2 tablespoons balsamic vinegar
    1 teaspoon finely minced, fresh ginger root
    2 cloves garlic, finely minced
    pinch of chili flakes
    1/2 teaspoon finely chopped, fresh rosemary
    1/2 teaspoon sesame oil
    1/4 teaspoon freshly cracked black pepper



    Cooking Instructions
    1. Place all the ingredients together in a bowl. Keep covered in the refrigerator until ready to use. The marinade will keep stored in the refrigerator for a week or two.

    Note: Use to marinate vegetables, tofu, fish or chicken. Do not re-use marinade. The possibility of bacteria build-up is present.



 

 

 


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