Teriyaki Tofu and Onions
1/4 cup reduced-sodium teriyaki sauce
3 tablespoons water
4 teaspoons soy sauce
10 1/2 ounces package extra-firm lite tofu
1/3 cup vegetable broth
2 cups sliced fresh mushrooms
1/2 large red onion -- thinly sliced
In 12 by 8-inch (2 quart) baking dish, combine 2 Tbsp of the teriyaki sauce,
water and soy sauce; mix well. Slice tofu into 8 cutlets, 1/4 to 1/2 inch thick.
Place cutlets in dish; t urn to coat with sauce mixture. Let stand at room
temperature 15 minutes to marinate, turning occasionally.
Heat oven to 375 degrees. Cover dish loosely with foil. Bake at 375 for 10 o 15
minutes or until thoroughly heated.
Meanwhile, combine remaining 2 Tbsp teriyaki sauce and broth in large nonstick
skillet. Add mushrooms and onion; cook over medium heat 8 to 10 minutes or until
vegetables are tender. Serve hot over cutlets.
Makes 4 servings, per serv: 70 cal, 1g fat, 0mg chol, 830mg sod
NOTES : Versatile tofu takes on the Oriental flavors of teriyaki and soy for a
nutritious, lowfat meat substitute. Onions and mushrooms braised in seasoned
broth make a flavorful topping.