Tangerine Teriyaki Tofu - 34g Carbs
From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 15 minutes
Cooking time: 12 minutes
2 lb extra firm tofu
1/2 cup soy sauce
1/2 cup sugar Note: Why? Try Splenda or your favorite…
1/2 cup fresh tangerine juice
3 strips tangerine zest
1/4 cup sesame oil
2 cloves garlic, crushed with the side of a cleaver
2 slices fresh ginger (1/4 inch thick), crushed with the
side of a cleaver
2 scallions, white part crushed with the side of a cleaver,
green part finely chopped and reserved for garnish
1 star anise
slender bamboo skewers for grilling
1 Tbsp toasted sesame seeds for garnish
1. Place the tofu on a sloping cutting board in your sink. Place
a skillet, platter, or other heavy weight on top of the tofu.
Press for 60 minutes. This makes the tofu firm and dry enough
for grilling. Cut each block of tofu widthwise into 4 slices
and arrange in a baking dish.
2. Combine the ingredients for the marinade in a mixing bowl
and whisk to mix. Pour the marinade over the tofu. Marinate
in the refrigerator for 1 to 2 hours, turning the tofu pieces
several times so they marinate evenly.
3. Strain the marinade into a saucepan and bring to a boil.
Briskly simmer the marinade uncovered until reduced to a thick,
syrupy glaze, 5 to 10 minutes.
4. Set up your grill for direct grilling and preheat to high.
Brush and oil the grill grate. Skewer the tofu pieces through
the narrow end, 2 skewers per piece. Arrange the resulting
kebabs on the grate. Grill the tofu until sizzling and well
browned, 4 to 6 minutes per side. (Protect the skewers with
strips of foil if they start to burn.) Baste the tofu with
the glaze as it cooks.
5. Transfer the tofu to plates or a platter and drizzle with
any remaining glaze. Sprinkle with the sesame seeds and
reserved scallion greens and serve at once.
Serving size: 2 pieces
Nutrition Facts:
374 Calories, 18g Total Fat, 3g Saturated Fat, 17g Protein,
34g Total Carbs, 1945mg Sodium, 44% Calories from Fat,
19% Calories from Protein, 37% Calories from Carbs