Recipe

Ingredients (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

Instructions

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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