Pear Rose Cardamom Oatmeal

This recipe comes from Vegan Slow Cooking for Two or Just for You, which I've had for over a year and had not yet cooked from.

• 1/2 C steel-cut oats
• 2 C unsweetened coconut milk
• 1 small pear, chopped
• 1/2 tsp vanilla extract
• 1/2 tsp rosewater, food grade
• 1/2 tsp almond extract
• 1/2 tsp ground cardamom
• 1/4 tsp cinnamon
• sweetener to taste (sugar, stevia, etc)

1.  Spray 1 1/2 qt crockpot with cooking spray.  Add all ingredients except sweetener.  Cook on low overnight (7-9 hours).
2.  Stir oatmeal well and add sweetener.

Robyn's notes: this tasted good, but I found the texture extremely unpleasant.  It was just a mush, and fairly slimy.  I sweetened with brown sugar and found myself adding quite a lot of it just to break up the unpleasant feel in my mouth.  

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Creme Brulee

The notes on this are kind of long, but that's because there are several options for browning the tops of the crème brûlées.  Plan ahead, these need lots of resting time in the fridge.

• 1 1/3 C heavy cream
• 1/3 of a vanilla bean, split and scraped
• 1/3 C vanilla sugar, divided
• 2 large egg yolks
• hot water

1.  Preheat oven to 325°F.  Combine cream, vanilla bean and its scrapings in a medium saucepan over medium-high heat and bring to a boil.  Remove from heat, cover, and let sit for 15 minutes to infuse.  Remove the vanilla bean and reserve for other use.
2.  In a medium bowl, whisk 2 Tbsp + 2 tsp sugar and the egg yolks until they are well blended and just starting to lighten in colour.  Add cream slowly, stirring continuously.  Pour mixture into mini cocottes.  Place the cocottes into a roasting pan and add enough hot water (not boiling) to the pan to come approximately halfway up the outside of the cocottes.  Bake until custard is set but still jiggly in the centers, approximately 40-45 minutes.
3.  Remove cocottes from roasting pan and place them in the refrigerator for at least 2 hours, up to 3 days if making in advance. 
4.  Remove the cocottes from the fridge 30 minutes before beginning to brown them.  Spread the remaining sugar on top of the cocottes and melt with a kitchen torch to create a crispy topping.  Allow to rest for 5 minutes before serving.

Robyn's notes: first, and most importantly, the taste.  This was far too rich for my liking, I simply couldn't eat it without adding a raspberry to each bite to add some freshness and cut through the strong rich custard.  The raspberries weren't meant to be more than a pretty garnish.  My vanilla sugar is not ready to be used yet, so I used regular sugar, if I'd used vanilla sugar it would have been way over the top (and I love vanilla).  I don't have a lot of experience eating crème brûlée, but my first (and favourite) was at Neiman Marcus years ago during the holidays, and theirs included Grand Marnier.  I may consider using some when trying this again.  Secondly, the process of browning the sugar.  I went to Williams-Sonoma and priced their kitchen torches last week ($40), as well as carefully reading every line of text on the packaging.  I simply cannot afford to spend that kind of money on a kitchen tool that has very few uses.  The packaging said that the torch uses butane, and after a lot of research, I determined that Bic long-handled lighters also use butane.  I am not saying that it's safe to use a Bic lighter for a food product.  As a matter of fact, I'm saying that it's probably not safe.  Probably nobody should do it.  But I decided to give it a try anyway.  It was a pain.  The lighter is not meant to be used for more than 30 seconds straight, and while I decline to say whether I kept it lit longer than that (ahem), I had to be careful that I didn't keep it lit long enough to become a danger.  The biggest differences between a kitchen torch and a Bic lighter are that the kitchen torch a) has a stronger flame, and b) has a hotter flame.  This means that the sugar melts much more quickly and over a larger area.  The Bic lighter took half an hour to melt just the top of one of these mini crème brûlées (we're saving the other to try another technique tomorrow, which I'll get to shortly).  It was very tiring and frustrating.  The sugar did melt, the caramel disc did solidify, but it was not worth the work.  The other option, which we'll be trying tomorrow on the second crème brûlée, is to sprinkle the sugar over the top, then place it under the broiler for a few minutes (be careful!  Not all ramekins are broiler-safe!).  The problem with this is that it subjects the entire dish to increased heat, which changes the consistency of the custard beneath the sugar.  I was trying to avoid that, but we'll see tomorrow how it goes.  Update: the broiler option does work, but as expected it changed the consistency of the custard, in a way I didn't like.  It became much like curdled milk, basically liquid with some strange chunks.  The final option, which I will not be trying at this time, is to flambé the sugar by splashing it with liquor and lighting it up.  I don't currently have either flambé experience or a good fire extinguisher, so I'll be letting that option pass me by for now.  

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Quick Herb-Tomato Soup

• 1 (14.5 oz) can no-salt-added diced tomatoes, undrained
• 1/4 C roasted garlic hummus
• 1 tsp crushed dried rosemary
• 1/2 tsp Italian seasoning blend, crumbled
• 1/2 tsp pepper (coarsely ground preferred)
• 1 Tbsp snipped fresh parsley (optional)

1. In a small saucepan, stir together all the ingredients except the parsley. Bring to a simmer over medium-low heat. Reduce the heat and simmer for 5 minutes. Carefully pour into a blender and process until smooth (or remove from the heat and use an immersion, or handheld, blender).
2. Return to the pan. Heat over medium-low heat for 2 to 3 minutes, or until just simmering. Ladle into bowls. Garnish with the parsley.

Robyn's notes: this was far too strongly herb flavoured. If making this again, I'd actually halve the amount of all of the herbs. It was quite easy and quick, though. Shown with Grilled Triple Cheese Sandwiches.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Nutritional Facts: Exchanges = 1/2 Starch, 2 Vegetable, 1 Fat. Calories 125; Calories from Fat 55; Total Fat 6g; Saturated Fat 1.1g; Trans Fat 0g; Polyunsaturated Fat 2.4g; Monounsaturated Fat 2.7g; Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 16g; Dietary Fiber 5g; Sugars 7g; Protein 4g

Sour Cream Chocolate Ganache

• 6 oz premium-quality milk chocolate, finely chopped
• 3 oz premium-quality bittersweet or semisweet chocolate, finely chopped
• 1/4 C plus 3 Tbsp sour cream
• 1/2 tsp pure vanilla extract
• pinch of salt

1. Place the chocolates in a microwave-safe bowl. Microwave on medium power until glossy, 2 to 3 minutes; stir until smooth. Let cool; whisk in the sour cream, vanilla, and salt. Let stand until thick enough to spread.

Robyn's notes: there were many problems with this recipe. It's hard to give it a rating, because two of the problems were on my end, but overall I'm still rating it down because neither of them should have made that much difference. First, my microwave will not allow "medium power". If I press the button for power level, the display says "power level may not be changed at this time". I don't know why. However, I have melted chocolate in the microwave every year for at least 25 years. I always do it on high for a minute or less, stir, then another minute, stir, repeat if necessary until the chocolate is melted. Second problem that may have been on my end was that the semisweet chocolate I had in the house was a little on the old side. Not out of date, but close to it. That should not have made a difference, but I acknowledge it for what it's worth.
The chocolates would not melt properly. The semisweet chocolate would do nothing but solidify into clumps. I eventually gave up, because it is possible to over-melt chocolate, even in the microwave. As a result, the final product was not smooth, it was lumpy and unattractive. It tasted ok, but not exciting. The recipe says the yield is 1 Cup, but after I used it to frost two mini cakes I poured the leftover into a plastic storage container and still have more than a cup of frosting. Since I feel that the point of using a small-batch cookbook for frosting is to not have leftovers, that was the final straw.
I will probably try the recipe again sometime with fresher semisweet chocolate, just for fairness, and if it comes out better I'll remove the above notes.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Classic Chocolate Cakes

This recipe comes from Small-Batch Baking for Chocolate Lovers by Debby Maugans. She has a full page of instructions for cooking individually-sized cakes in clean cans (14.5 or 15 oz cans that once held diced tomatoes or beans or soup, for example). I am not including those instructions. More information about that is in the notes after the recipe.

• unsalted butter for greasing cans
• 1/4 C whole milk
• 1 1/2 Tbsp well-beaten egg
• 1/2 tsp pure vanilla extract
• 1/4 C plus 2 Tbsp all-purpose flour
• 1/3 C plus 1 Tbsp sugar
• 3 Tbsp unsweetened cocoa powder
• 1/8 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 3 Tbsp unsalted butter, softened
• Sour Cream Chocolate Ganache

1. Preheat oven to 350°F. Lightly butter the insides of two clean 14.5oz cans and lightly dust them with flour, tapping out the excess. Line the bottoms of the cans with rounds of parchment paper and set them aside. Alternatively, line 4 regular-size muffin cups with paper liners.
2. Whisk the milk, egg, and vanilla in a small bowl.
3. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a fine-mesh sieve placed over a small, deep mixing bowl. Sift the dry ingredients into the bowl. Add the butter and half of the milk mixture; beat with a handheld electric mixer on low speed until the dry ingredients are moistened. Increase the speed to medium, and beat until the batter has lightened and increased in volume, about 45 seconds. Scrape down the sides of the bowl. Add the remaining milk mixture, and beat until well blended, about 20 seconds.
4. Scrape the batter into the prepared cans or muffin cups. Bake until a toothpick inserted in the center of one comes out clean, about 20 minutes for cupcakes and 27 to 29 minutes for cakes. Cool 10 minutes on a wire rack. Loosen the edges of the cakes from cans using a small sharp knife; invert the cans and remove the cakes. Cool completely. Cut in half crosswise with a sharp knife. Frost with the Sour Cream Chocolate Ganache, between layers and on the tops and sides of the cakes, or on the tops of the cupcakes.

Robyn's notes: this recipe is way too complicated for what you get. It comes out as two perfectly acceptable small chocolate cakes. Not great cakes, not special cakes, just fine. I cooked the cakes in the cans, to see how well it would work, and it wasn't worth the trouble. Yes, the final product came out looking like actual mini cakes instead of like cupcakes, but to have to remember to set aside empty cans, clean them, remove the labels, store them, then grease them, flour them, cut parchment paper rounds just the right size to sit inside the bottom of the cans...too much hassle. Cupcakes are fine.
In one of the Amazon reviews for the cookbook, someone complained strongly about the suggestion to use cans, because Maugans does not mention anything about the BPA that is in most cans. The reviewer felt this was very irresponsible, as they feel it's a health risk. I don't really care about that aspect, because I'm re-using cans that I've already eaten the contents of, which means I've already been exposed to the BPA of that can once. If I were seriously concerned about BPA, I wouldn't have commercially canned foods in the house and therefore wouldn't have cans to use for this recipe, thus would be using muffin tins.
In step 3 of the recipe, I didn't bother with any of that sifting through a fine-mesh sieve. Doing it the way she's described doesn't change the measurements (sifting dry ingredients through a sieve before measuring them does, sifting them afterward does not), and the dry ingredients incorporated with each other just fine without sifting, so I didn't need to use yet another tool that I'd later have to clean (this recipe already uses a bowl for beating the egg, fork or whisk for beating the egg and whisking the wet ingredients, a bowl for the milk mixture, the main bowl, beaters, two measuring cups, four measuring spoons, a spatula, a muffin tin or cans, and that's before making the frosting).
The one thing I can't really speak to is the size of the finished cakes. My sweetheart prefers cake batter to cake, so he kept dipping a spoon into the bowl and then into the filled cans. When I finally got them away from him and into the oven, they came out different sizes, one about 2.5" tall, the other about 3.5" tall.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Stir-Fried Chicken with Toasted Sesame Seeds

• 2 Tbsp hot water
• 3 Tbsp dry mustard
• 1/2 C soy sauce
• 2 Tbsp plus 2 tsp sesame seeds
• 1 garlic clove
• 2 Tbsp canola or peanut oil
• 2-3 boneless, skinless chicken breasts cut into 1-inch cubes
• 1 Tbsp lemon juice
• pepper to taste

1. Place sesame seeds in a small skillet over medium-high heat and cook briefly until nicely brown and fragrant. Place seeds in a small bowl.
2. Whisk the water, dry mustard, soy sauce, 2 Tbsp sesame seeds and garlic in a small bowl.
3. Heat oil in a 10-inch skillet or wok over medium-high heat. Add chicken cubes and stir-fry 5-8 minutes until lightly brown and opaque. Sprinkle with pepper, lemon juice and remaining sesame seeds. Cook for 2-3 more minutes until heated through. Serve with mustard sauce as a dipping sauce.

Robyn's notes: this was seriously painful to eat. It has potential, but would need some changes. For me it was especially difficult because I'm not allowed to eat sesame seeds, but I felt that the toasted flavor they'd impart was probably necessary to make the recipe "go", so I didn't leave them out, which meant lots of scraping my food before I could eat it. For me, if I were to make it again, I'd strain part of the sauce and set it aside for my own use. In addition, I'd definitely reduce the amount of mustard and probably be more sparing with the lemon juice. Every time I put a piece of chicken in my mouth, my tongue seized up. I served this with white rice and glazed carrots.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

I did not take the below picture, forgive the poor angle

Pizza Ravioli

Note: this is vegetarian only because I used meatless pepperoni.  If you don't have access to that, it won't be.

• 16 frozen cheese ravioli, cooked and drained
• 2 tsp butter
• 1/4 C finely chopped sweet yellow pepper
• 1/4 C finely chopped green pepper
• 1/4 C finely chopped sweet onion
• 1/2 C pizza sauce
• 12 slices pepperoni, cut into quarters
• 1/2 C shredded mozzarella cheese

1. Divide ravioli between two microwave safe bowls; dot with butter. Top with peppers, onion, pizza sauce, pepperoni and cheese.
2. Microwave, uncovered, on high for 2-3 minutes or until heated through.

Robyn's notes: this wasn't terribly exciting. Easy, though. I used meatless pepperoni.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Meatball Stew

• 2 portions Versatile Turkey Mix, thawed
• 4 Tbsp flour
• 4 tsp canola oil
• 1 medium potato, peeled and quartered
• 1 medium carrot, cut into 1-inch pieces
• 1 C beef gravy
• 2/3 C water
• 2/3 C sliced celery
• 1/2 C chopped onion
• 2 tsp Worcestershire sauce
• 2 garlic cloves, minced
• 1/4 tsp paprika
• 1/8 tsp dried thyme

1. Shape turkey mix into three meatballs; coat with flour. In a large skillet, brown meatballs in oil on all sides. Remove and keep warm.
2. Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until meat is no longer pink.


Robyn's notes: I added green beans and peas. This was ok, but not exciting, needs a little something. I never peel potato for him, he likes the skin, so I just scrubbed them hard.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Roasted Potatoes and Artichokes

• 8 small red potatoes, quartered
• 1/2 C halved water-packed artichoke hearts, rinsed and drained
• 1 tsp olive oil
• 3/4 tsp dried thyme
• 1/8 tsp salt
• dash coarsely ground pepper

1. Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. Bake, uncovered, at 425°F for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Robyn's notes: this was ok, but the potatoes were a little too crunchy for my taste. I probably needed to bake them longer.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Creamy Chicken Enchiladas

• 2/3 C condensed cream of chicken soup, undiluted
• 2/3 C sour cream
• 2 C shredded cooked chicken breast
• 1/2 C shredded Monterey Jack cheese, divided
• 4 flour tortillas (6 inches)

1. In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-inch square baking dish coated with cooking spray.
2. Place 1/2 C chicken and 1 Tbsp cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.
3. Bake, uncovered, at 350°F for 18-22 minutes or until heated through.

Robyn's notes: served with Mexican Veggies. This went very quickly, and we liked it but if I make it again I'll add some type of flavoring to the chicken.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Tamale Pie

• 1/3 lb lean ground turkey
• 3 Tbsp chopped onion
• 3/4 C stewed tomatoes, chopped
• 1/8 tsp garlic powder
• 1/8 tsp chili powder
• dash salt and pepper
• 2 flour tortillas (6 inches)
• 2/3 C shredded Monterey Jack cheese
• 2 Tbsp sliced ripe olives

1. In a small skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, garlic powder, chili powder, salt and pepper. Remove from heat.
2. Place one tortilla in a 3-cup round baking dish coated with nonstick cooking spray. Top with half of the meat mixture and cheese; repeat layers. Sprinkle with olives. Bake, uncovered, at 350°F for 15-20 minutes or until heated through.

Robyn's notes: this was not exciting. It was fine, but neither of us was wild about it. Needs more chili powder maybe. I used extra onions because he was in the mood for more of them.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Enchilada Stuffed Shells

• 8 uncooked jumbo pasta shells
• 1/2 lb lean ground turkey
• 1 can (5oz) enchilada sauce
• 1/4 tsp dried minced onion
• 1/8 tsp dried basil
• 1/8 tsp dried oregano
• 1/8 tsp ground cumin
• 1/4 C fat-free refried beans
• 1/2 C shredded reduced-fat cheddar cheese

1. Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
2. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in a baking dish coated with nonstick cooking spray.
3. Cover and bake at 350°F for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Robyn's notes: I made this dish in two halves. For my half, I used bean dip instead of refried beans (I can't have whole beans). For his half, I used chunky salsa instead of enchilada sauce. It was ok, not exciting.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Chipotle Apple Chicken Breasts

• 2 bacon strips, diced
• 1 small tart apple, peeled and coarsely chopped
• 2 Tbsp dried minced onion
• 2 Tbsp unsweetened applesauce
• 1/2 to 1 tsp chipotle peppers in adobo sauce, chopped
• 2 boneless, skinless chicken breast halves
• 2 tsp olice oil
• 1 tsp all-purpose flour
• 1/2 C unsweetened apple juice
• 1/4 tsp salt
• 1/8 tsp pepper

1. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tsp drippings. In the drippings, saute apple until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer.
2. Cut a pocket in each chicken breast half; stuff with apple mixture. In a small skillet, brown chicken in oil on both sides. Transfer to an ungreased 8-in square baking dish. Bake, uncovered, at 425°F for 12-15 minutes or until chicken juices run clear.
3. Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.


Robyn's notes: He really liked this, but I thought it didn't have much flavor. It might be that I stuffed the two breast halves differently or that I didn't give myself enough sauce. I used turkey bacon and I served it over enriched brown rice.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Chicken Couscous with Vegetables

I spent a day in the Emergency Room this week, with him alternating between sitting next to the bed holding my hand and draping himself across the top of the gurney with a protective arm around me while he tried to get some sleep. So some meals that were planned for this week got scratched, and this meal got turned into something really simple.

• 1 package Near East Parmesan couscous
• 1 package diced cooked chicken
• 1/4 C frozen peas
• 1/4 C frozen corn

Robyn's notes: instead of proper instructions, just notes for this one, because I rarely make my parmesan couscous "as directed on package". Couscous is the one and only food item I can always eat, no matter how sick I am, but standing over a stove or doing more than one step of preparation when I've just gotten out of the hospital just won't work. So, long ago I discovered that I can do it an easier way. I can only say that this works with Near East brand Parmesan couscous. When I'm making any other kind or brand, I follow the instructions.

In 2quart microwave safe dish with lid, combine couscous, contents of seasoning package, 2 tsp butter, and 1 1/4 C water. Add chicken. Cover, microwave on high for 6 minutes. Let stand for 2-3 minutes, fluff with a fork. For this recipe, since it was going to be reheated after sitting in a fridge for a couple hours, I added the frozen peas and corn to the prepared couscous and chicken, covered, and placed in the fridge.

I didn't have veggies in mine, and he and I love couscous with or without chicken. He thought it was kinda blah with the veggies, though.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Spaghetti and Spicy Rice Balls

• 1 pkg (8oz) uncooked spaghetti
• 1 C cooked white rice
• 1/4 C quick cooking oats
• 1/2 medium onion, chopped (1/4 C)
• 2 Tbsp unseasoned dry bread crumbs
• 2 Tbsp milk
• 1/2 tsp dried basil leaves
• 1/4 tsp dried oregano leaves
• dash cayenne pepper
• 1 egg yolk, beaten
• 1/4 C wheat germ
• 1/2 Tbsp vegetable oil
• 1 C tomato pasta sauce
• finely shredded parmesan cheese, if desired

1. Cook and drain spaghetti as directed on package.
2. Meanwhile, in medium bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper, and egg. Shape mixture into 10 balls; roll in wheat germ to coat.
3. In 10-inch skillet, heat oil over medium heat. Add rice balls; cook about 10 minutes, turning occasionally, until light golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti; sprinkle with parmesan cheese if desired.

Yield: 3 servings

Robyn's notes: this dish was ok, but not exciting for either of us. For me, it just wasn't worth the trouble that it took to make. When a recipe calls for "unseasoned dry bread crumbs", I often end up using "Italian bread crumbs" because I always have them in the house, and it rarely makes even the slightest difference.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Caribbean Jerk Tofu

• 1/4 C vinegar (any kind)
• 3 Tbsp orange juice
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• 2 Tbsp soy sauce
• 1 1/2 tsp ground allspice
• 1 1/2 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp dried sage
• 1 tsp sugar
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 14oz package firm tofu

1. Combine vinegar, orange juice, lemon juice, olive oil, soy sauce, allspice, thyme, cayenne pepper, black pepper, sage, sugar, nutmeg, and cinnamon in a large bowl. Stir well.
2. Add onion and garlic to the bowl.
3. Drain tofu, slice into pieces 1" x 1" x 1/2" and gently put it into bowl. Stir carefully so that the tofu pieces are covered with marinade. Cover and refrigerate for at least 15 minutes or up to 2 hours.
4. Broil for 3 to 4 minutes per side, until it begins to brown.
5. While the tofu is broiling, boil the leftover marinade in a small pot for 2 to 3 minutes. Serve the heated marinade as a dipping sauce or as a sauce for rice.

Yield: 2-3 servings

Robyn's notes: NOT GOOD with tofu! I made this for my mom about 7 years ago with chicken, and it was good but really very spicy.  We didn't use the extra marinade that was on the side, but still were absolutely dying from the spice level.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes