From: email@example.com (Mark Sutton) Date: Thu, 18 Jul 96 09:03:23 EDT I dont have "Clefs(?)" interesting "Cooking with the Right Side of the Brain" book with me at the moment, but the best receipe I found for this went something like: Drink glass of white wine while making: Marinade: strip of kombu simmered in water for 30 minutes.... add lemon/lime juice, some chopped onion(?) maybe some nori powder.... das kombu gives the marinade the "fishy" taste. Marinate pressed tofu "slabs" (fish stick-style/cut) for 30 to 60 minutes.... make em hard. Coat/drench tofu strips in breadcrumbs, bake on lightly greased cookie sheet/(9 x whatever heat-proof glass "dish")... 350 degrees until crispy.... save marinatde in frig for next time. Drink another glass of light white wine, steam some veggies with "herbs de province". Remove sticks from oven (protecting hands from hot sheet/dish). These also make outstanding sandwiches (especially with some sort of no or low fat tartar sauce or catsup)! fatfree digest V96 #199 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 11.7mg||0 %|
|Potassium 161.4mg||4 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 7.2g|
|Protein 2.4g||3 %|
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Calories per serving: 42
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