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Mary Tang Tofu demo

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Added by Linda Middlesworth
on Oct 17, 2011.
 
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  • Bethany Davis

    Tofu Loaf by Mary Tang 1-(16-oz.) pkg. extra firm tofu: drain, rinse, & pat dry (don?t squeeze!) ¼. c. brown rice flour 2 small pkgs. bean threads 2 stems green onion (chopped) ½ c. peas & carrots 2 T. nutritional yeast 1 T. mushroom oyster sauce (from oyster mushrooms) ½ T. garlic powder Black pepper & salt to taste Directions: Mix all ingredients together in a casserole dish. Bake at 375 for 30-45 min. OR cook in microwave 8-10 minutes (2 minute intervals) Cut into slices & serve with rice. Traditional Sauce: low-sodium soy or tamari sauce mixed with lemon, pepper Try lettuce, cucumbers & carrot pickles as sides. Can also use basic mix to stuff mushrooms, bell peppers, tomatoes, zucchini, etc. and then bake. Crumbled/ ?Ground? Tofu (for chili, etc.) by Mary Tang 1-(16 oz.) pkg. extra firm tofu 1. Cut slit in package & drain, then put in freezer for 2 days. 2. Thaw tofu, then squeeze out all of the water. 3. Crumble in a bowl & toss with seasonings & spices 4. Lay out on cookie sheet and bake at 400 or 425 for 8 minutes 5. Add to your chili for last 5 min. before chili is done. *Could also use for taco stuffing, burritos, casseroles, spaghetti sauce, etc.

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