Yield
Yield: 24 servings
2 1/2 cups Kikkoman Rice Vinegar (divided)
1 cup Kikkoman Gluten-Free Soy Sauce
1 cup olive oil
1 tablespoon garlic purée
1 tablespoon dried oregano
4 pounds firm tofu, cut into 24 1/2-inch-thick slices
2 tablespoons sugar
3 cups julienned carrot
3 cups julienned daikon
24 large lettuce leaves
1 1/2 cups sprouts
1 cup crushed roasted peanuts
Combine 2 cups vinegar, soy sauce, olive oil, garlic, oregano and 4 cups water and marinate tofu in this mixture 24 to 48 hours. Whisk together remaining 1/2 cup vinegar and sugar; marinate carrots and daikon in this mixture about 1 hour. Pat tofu dry on paper towels and grill until grill marks form on each side. Cut 1 slice tofu into 6 cubes per serving. Mound on 1 lettuce leaf and top with 2 tablespoons carrot mixture, 1 tablespoon sprouts and 2 teaspoons peanuts.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
