1 lb firm tofu
water/stock for sauteing
1 onion (or 1/2 onion and 4 scallions), chopped
1 stalk celery, chopped
2 cloves garlic, pressed or chopped
1/4 cup tomato paste
2 Tbls shoyu (soy sauce)
2 Tbls vinegar
1/2 tsp prepared mustard
2 cups water or stock
cayenne and/or black pepper to taste
Cut tofu into 1/4 inch thick pieces about the size of the bread you
want to serve it on (I got 12 slices from a pound of tofu). Combine
the tomato paste, soy sauce, vinegar, mustard, and stock in a small
bowl. Heat the stock or water to boiling in a shallow skillet, and
sauce onion, garlic, and celery until just tender. Add sauce and
bring to a boil, then simmer 5 minutes. Add tofu slices, making sure
that they are covered with sauce (try to get them in a single layer,
with only slight overlaps if possible. Cook uncovered for about 20
minutes, until most of the sauce has cooked away.
Source: http://www.fatfree.com/recipes/tofu/tofu-steaks
tofu, water, stock, scallions, chopped, shoyu
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