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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 8 |
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Such a colorful tasty and easy-to-make appetizer. If I could afford black caviar I would put a dollop in center of plate surrounded by lime wedges.Healthy too! Ingredients:
canapé base |
1 package (12 oz.) tofu, extra |
firm, drained |
marinade |
1/4 cup soy sauce |
1/4 cup mirin (japanese sweet cooking wine) |
1/4 cup sak |
1/4 cup rice vinegar |
orange juice and/or lemon juice to taste (optional) |
canapé topping |
1 package (7 oz.) tofu, medium |
firm, drained |
3 medium okra, cooked and sliced |
1 tbsp. mayonnaise |
1 tsp. wasabi |
1/2 avocado |
2 oz. crab meat |
salt and pepper to taste |
Directions:
1. Canapé Base:
2. Blot excess water from Tofu Extra Firm by patting between paper towels. Slice Tofu into 16 pieces.
3. In a glass pie plate, mix together all ingredients for marinade. Place sliced Tofu in marinade for 15 minutes to absorb flavor, turning once.
4. Drain before using.
5. Canapé Topping:
6. Blot excess water from Tofu Medium Firm by putting between paper towels.
7. Cut Tofu into pieces and place in a food processor.
8. Add okra, mayonnaise and wasabi, blend until smooth. Pour out into a mixing bowl.
9. Finely dice avocado and crab meat. Toss with Tofu mixture. Add salt and pepper to taste.
10. Place a spoonful of topping on each Tofu base to serve.
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