Mesclun w/ maple mustard tofu points

 
                    Mesclun w/ Maple Mustard Tofu Points
 
 Recipe By     : The New Soy Cookbook, Lorna Sass
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Tofu
                 Vegan                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    soy sauce
    2      tablespoons   Dijon mustard
    1      tablespoon    sweet white miso
    1      tablespoon    maple syrup
    1      tablespoon    water
    1      teaspoon      sesame oil -- *
                         chili oil -- optional
    1      pound         extra firm lowfat tofu -- frozen, defrosted
                         - and drained
      1/4  pound         mesclun
                         - or mixed salad greens
                         seasoned rice vinegar
                         roasted red bell pepper strips -- about 16
 
 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.
 
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 Serving Ideas : Serve with crusty bread.
 
 
 Nutr. Assoc. : 0 0 905 0 0 0 0 0 0 810 0 0 0
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