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the low carb way

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Tofu with Herbs

Posted by Solitary Dancer on June 18, 2008

Tofu with Herbs (3 – 4 servings)

A hearty treat for vegetarian and meat-eater alike. Fills your tummy and satisfies your soul.
     –Drs. Richard and Rachael Heller

INGREDIENTS:

1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 cups cauliflower florets

DIRECTIONS:

tofu Two hours prior to preparation, unpack tofu block and place on a flat plate. Place a second plate on top of the block and then place several heavy books on top of everything. This will squeeze much of the water out of the tofu block. NOTE: On a cutting board, I put newspaper topped with a paper towel then put the tofu on that. On top of the tofu I put paper towels and then more newspaper. After this I put a brick on top to weight it down and this really presses out the water. I usually only press tofu for about 45 minutes

Slice the block of tofu so you get strips about 1/2 inch thick. place the tofu, place the drained tofu into a medium bowl.

In another small bowl combine the black pepper, garlic, basil, celery, and teriyaki sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.

When ready to cook, drain tofu and retain marinade. Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. Stir constantly as oil heats.

When sauce begins to sizzle (be careful), carefully add cubes of tofu and stir gently until all is heated (about 2 minutes). Serve immediately.

photo credit: Vegetarian Food at About.com

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