Grape Leaf-wrapped Tofu With Green Tea
June, 2002

Serves 4 (2 per serving) / Did you know that frozen tofu will keep several months? Its color changes from white to tan, and it develops a firmer, spongier, chewier texture and a meatier flavor. This dish goes well with rice or as sandwich filling. If you don't have grape leaves, use 12x12-inch squares of aluminum foil.

16 ounces extra-firm tofu, frozen
1-1/2 cups Spicy Sesame sauce
2 stalks lemongrass
16 large grape leaves (fresh or from a jar)
Contents of 2 green tea bags

1. Thaw tofu in refrigerator. Drain. Rinse under cold water. Place tofu on a cutting board and press out excess water. Cut tofu into 8 pieces. In a container with lid, toss tofu with sauce to coat. Cover and marinate in the refrigerator for 3 hours or longer, turning once.
2. Cut off bottom 6 inches of tender, pale green part of lemongrass and mince. Discard remaining woody stalks. Prepare 8 12x12-inch squares of aluminum foil.
3. Bring 6 cups water to boil in a large pot. Blanch grape leaves until soft and bright green, 1-2 minutes. Drip-dry grape leaves. Line two leaves on a square of foil, overlapping slightly; place one piece of tofu in the middle and sprinkle with minced lemongrass and green tea. Tightly fold over the leaves' four sides. Wrap packet in foil. Repeat with remaining tofu and foil squares.
4. Oil a nonstick tray or grill rack. Preheat grill to medium. Grill wrapped tofu about 8 minutes each side or until heated through. Serve hot.

Calories 249,Fat 16,Perfat 57,Cholesterol 0,Carbo 10,Protein 16