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Dinner Tonight! | THE LIGHTER SIDE

It's Ginger Time in Tofu Town

February 14, 2001|DONNA DEANE | TEST KITCHEN DIRECTOR

Tofu to start a meal? Yes, tofu makes an easy, flavorful appetizer.

It's topped with cilantro, green onions, sesame oil and salt. Pickled ginger, which you can find in large supermarkets and Asian stores, is what ties the flavors together.

To keep the dish attractive, don't make the cilantro mixture until just before serving. If you do it too far ahead, it will turn limp and lose its color.

Serve this with chopsticks, if you'd like.

Tofu With Ginger Vinegar

Active Work and Total Preparation Time: 15 minutes * Vegetarian

*

1/4 cup seasoned rice vinegar

1 teaspoon sugar

1 tablespoon slivered pickled ginger

2 tablespoons chopped cilantro

1/2 cup minced green onions

1/4 teaspoon salt

1/4 teaspoon sesame oil

1 (14-ounce) carton regular tofu, drained

* Combine the rice vinegar and the sugar in a small bowl. Stir in the pickled ginger. Let them stand for the flavors to mingle, 5 minutes.

* Combine the cilantro, onions, salt and sesame oil in a small bowl.

* Cut the drained tofu crosswise into 6 slices. Put 1 slice of tofu on a serving plate. Cut the slice in half lengthwise, then crosswise into sixths, forming cubes. Spoon about 1 tablespoon of the onion mixture over the top of the cubes, smoothing it so all are covered. Repeat with the remaining tofu. Serve with the pickled ginger vinegar on the side.

6 servings. Each serving: 99 calories; 794 mg sodium; 0 cholesterol; 3 grams fat; 13 grams carbohydrates; 6 grams protein; 0.52 gram fiber.

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