CHRS: CP437 2
MSGID: 1:18/200@fidonet 668c7b8d
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Tofu & Brussels Sprouts w/Hoisin-Tahini Sauce
 Categories: Vegetables, Sauces, Herbs
      Yield: 4 servings
 
MMMMM------------------BRUSSELS SPROUTS & TOFU-----------------------
      2 lb Brussels sprouts; trimmed,
           - halved
           Extra virgin olive oil
           Salt & black pepper
     28 oz (2 pkg) extra-firm tofu;
           - drained, in 1/4" slices

MMMMM---------------------------SAUCE--------------------------------
      3 tb Hoisin sauce
      3 tb Tahini
      1 cl Garlic; grated
 
  Set oven @ 450ºF/232ºC, and arrange the racks in the
  bottom and middle positions.
  
  You will need two rimmed sheet pans. Place the brussels
  sprouts on one sheet pan and drizzle with about 2
  tablespoons of olive oil. Season with 1 teaspoon of salt
  and a few turns of black pepper. Toss to ensure the
  sprouts are well coated.
  
  On the second sheet pan, drizzle with 1 to 2 tablespoons
  of olive oil and tilt the pan so the oil coats the
  surface. Place the tofu slices onto the pan and season
  well with about 1 to 1½ teaspoons of salt and several
  turns of black pepper. Drizzle the tops of the tofu with
  more olive oil.
  
  Place the two sheet pans into the oven, on the middle
  and bottom racks, and roast for 25 to 30 minutes,
  switching the pans halfway through. When ready, the
  brussels sprouts will be tender and crispy in spots and
  the tofu will be lightly golden.
  
  Meanwhile, place the hoisin, tahini, garlic and 3
  tablespoons of water in a small bowl and whisk until
  combined. The sauce should be thick, but with a pourable
  consistency. (If it looks too thick, you can add a touch
  more water.)
  
  Serve the brussels sprouts alongside the tofu and
  drizzle over the hoisin-tahini sauce. Eat warm or at
  room temperature.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "I was breeding that mold.  Its name was Albert." - Lister
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)
SEEN-BY: 1/110 18/200 105/81 106/201 128/187 153/7715 218/700 226/30
SEEN-BY: 227/114 229/110 114 206 300 317 426 428 664 700 705 266/512
SEEN-BY: 282/1038 291/111 320/219 322/757 342/200 396/45 460/58 633/280
SEEN-BY: 712/848 902/26 5020/400 5075/35
PATH: 18/200 229/426