|1 pounds||Firm reduced-fat tofu|
|3 tablespoons||Miso, (up to 4)|
|1 tablespoon||Olive oil|
Blanch the tofu in boiling water for 2 minutes, then drain and pat dry.
Slice the tofu in 1-inch slices, weight it down and let drain for 2 hours.
In a small bowl mix together the miso and olive oil. Spread the mixture on each tofu slice, covering all the surfaces. Set the slices on a large plate, cover with waxed paper and let sit at room temperature for at least 8 hours or overnight. Scrape off and discard the miso. Crumble and use the "cheese" as you would regular ricotta. Store, covered and refrigerated, for up to one week.
Yield: 2½ cups or 9 servings Nutritional information: 55 calories and 2½ grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997
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