[CH] Re:TOFU recipes
Scott Peterson (scottp4@ibm.net)
Sat, 12 Sep 1998 11:23:45 -0700
Someone was asking about recipes with Tofu. Here's a couple of good
ones
from Chile Pepper Magazine's "Hot, Spicy & Meatless" cookbook.
Todd's Terrific Tofu Adovada
4 lbs. firm Tofu
6 tbs. flavored oil for sautéing (peanut, sesame or avocado)
2 medium onions, chopped
3 cloves garlic, minced
1 tsp. oregano
2 tsp. crushed coriander seed
2 tbs. honey
1/3 cup New Mexican red chile powder
1/4 cup ancho chile powder
1 tbs. chile caribe
3 tbs. sherry vinegar or rice wine
1/4 cup toasted pumpkin seeds
2 cups vegetable stock
salt to taste
Place several layers of paper towels on a cookie sheet. Slice the tofu
in
half lengthwise and place the halves on the towels. Cover the tofu with
several more layers of paper towels and another cookie sheet. Then put
some heavy objects on the sheet to weight down the tofu. Heavy canned
goods will work. Allow the tofu to sit for 20 minutes, then cut it into
1/2 inch cubes.
Heat the oil in a large skillet, add the cubed tofu and sauté until
golden brown. Set aside.
Pour 1 cup of stock into a blender and add the rest of the ingredients
except for the remaining stock. Puree for a few seconds, add the stock
and blend again. Pour into a large bowl and gently mix in the sautéed
tofu.
Refrigerate for 1 to 2 hours. Then take the mixture out of the
refrigerator and let stand for about 10 minutes.
Pour the mixture into a deep saucepan and bring to a boil, turn the heat
down and simmer for one hour. Adjust seasonings and serve.
Serves 5 to 6
-=----------------------------=-
Explosive tofu-veggie stir-fry
8 oz. regular tofu, drained and cut into 1/2" cubes
1/4 cup vegetable stock
1 tsp. cornstarch
2 tsp. red chile paste
2 tsp. brown sugar
1 tbs. soy sauce
1 tsp. peanut oil
4 tbs. safflower oil
3 cups mushrooms, stemmed and sliced
1 tbs. fresh ginger, peeled and minced
2 cloves garlic, minced
2 tbs jalapeño chile, minced
1/2 cup sliced red bell pepper
1/2 cup sliced scallions
freshly cooked rice
Place a double layer of paper towels in colander. Place the tofu cubes
on
the towels to drain for at least 25 minutes. Combine the vegetable broth
and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the
chile paste, brown sugar, soy sauce and peanut oil, set the mixture
aside.
Heat two tablespoons of the safflower oil in a wok or a large pan over
high heat. Add the tofu and stir fry until it is light brown. Remove the
tofu and place on a plate4 using a slotted spoon. Put the rest of the
oil
in the wok and continue to heat on high. Add the mushrooms first and
stir-fry for about 5 minutes. Next add the rest of the ingredients,
including the tofu and stir-fry for about 1 minute. Last, stir the
broth-cornstarch mixture into t he wok and bring to a boil. Divide the
rice onto plates and top with stir fry.
Serves 4.
Scott Peterson
ScottP4@IBM.NET
Do infants enjoy infancy as much as adults enjoy adultery.