Date: Mon, 17 Jul 1995 23:06:36 -0700
From: nanetteb@csn.net
* Exported from MasterCook II *
Teriyaki Tofu and Onions
Recipe By : Pillsbury Fast and Healthy
Serving Size : 4 Preparation Time :0:00
Categories : Asian Fatfree
Amount Measure Ingredient -- Preparation Method
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1/4 cup reduced-sodium teriyaki sauce
3 tablespoons water
4 teaspoons soy sauce
10 1/2 ounces package extra-firm lite tofu
1/3 cup vegetable broth
2 cups sliced fresh mushrooms
1/2 large red onion -- thinly sliced
In 12 by 8-inch (2 quart) baking dish, combine 2 Tbsp of the teriyaki
sauce, water and soy sauce; mix well. Slice tofu into 8 cutlets, 1/4 to
1/2 inch thick. Place cutlets in dish; t urn to coat with sauce mixture.
Let stand at room temperature 15 minutes to marinate, turning
occasionally.
Heat oven to 375 degrees. Cover dish loosely with foil. Bake at 375 for 10
o 15 minutes or until thoroughly heated.
Meanwhile, combine remaining 2 Tbsp teriyaki sauce and broth in large
nonstick skillet. Add mushrooms and onion; cook over medium heat 8 to 10
minutes or until vegetables are tender. Serve hot over cutlets.
Makes 4 servings, per serv: 70 cal, 1g fat, 0mg chol, 830mg sod
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NOTES : Versatile tofu takes on the Oriental flavors of teriyaki and soy
for a nutritious, lowfat meat substitute. Onions and mushrooms
braised in seasoned broth make a flavorful topping.
kwvegan vegan