Soy Sticks Food
SOY STICKS
I believe this is from Martha Stewart. Kinda like french fries but so much more healthy! Be careful with broiling... the times may vary depending on how close your sticks are to the heat. We dunked ours in my Zesty Sauce recipe. Yummy!
Provided by Yogi8
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- preheat the broiler.
- line a baking sheet with a silpat and set aside.
- (I don't have one, and used parchment paper for the first few minutes of broiling, then transferred the sticks to a cookie sheet sprayed lightly with cooking spray) cut tofu horizontally into 4- 1/2" thick slabs.
- lay flat on paper towels and cover with more towels (use a few sheets).
- Press to remove excess moisture. I put some heavy pots on top and just let it sit for a while.
- Cut each piece into 6- 1/2" wide strips.
- Place on prepared baking sheet and season with salt and pepper.
- Place under broiler and cook, turning every 2-3 minutes until golden brown and crisp, about 10 minutes.
- Serve hot with desired condiments.
Nutrition Facts : Calories 79.5, Fat 4.7, SaturatedFat 1, Sodium 13.6, Carbohydrate 1.9, Fiber 1, Sugar 0.7, Protein 9.3
SOY STICKS
As delicious as french fries may be, it isn't advisable to make them a dietary fixture. If you're seeking a healthy alternative, it's hard to go wrong with these snacks, which are made of high-protein, cholesterol-free tofu.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat the broiler. Line baking sheet with a Silpat (a French nonstick baking mat); set aside.
- Cut tofu horizontally into four 1/2-inch-thick slabs. Lay tofu flat on a clean kitchen towel. Fold towel over tofu, and press gently to remove excess moisture. Cut each piece lengthwise into six 1/2-inch-wide strips. Place on prepared baking sheet. Season with salt and pepper.
- Place under broiler and cook, turning every 2 to 3 minutes, until golden brown and crisp, about 10 minutes. Serve hot, with desired condiments.
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