[CH] Tofu

rain@wwbbs.otherside.com
Sat, 10 Apr 2010 22:00:00 -0400 

Somebody (sorry, I didn't notice who) recently said soybeans' only
legitimate uses were in soy sauce and such and as cattle feed.  He's
missing out on some serious goodies; below are three pieces of proof
that chileheads CAN make friends with the Big S. :)
x
But first, may I ask him to take a reality check?
x
North Americans eat what most of the rest of the world (and a lot
of our own doctors and nutritionists) consider an exorbitant and
unhealthy amount of meat.  And UN figures say it takes roughly 16
pounds of soybean and grain mixture to raise one pound of edible cow
to maturity, not to mention 1000 gallons of clean water, the
energy equivalent of a gallon of gasoline and often another few
square feet of the rainforests the planet needs in order to breathe.
x
Please understand, I'm NOT suggesting everyone in the developed world
should become a vegetarian; that's a highly individual choice, and
not mine or anyone else's to dictate.  But in a world in which
thousands of people die of hunger every day and the W.H.O. says at
least 20% of the world is malnourished, don't the figures above make
insisting that one's soybeans and other major plant protein foods
*always* be cycled through a meat animal first seem rather self-
indulgent?
x
Sure, the politics of distribution factor into world hunger too,
and not all of that has anything to do with us.  But North American
meat-greed is one of the constants in the politics of food, and not
generally a helpful one.  Nobody *needs* meat at every meal or
even every day, and other people do need at least some of the
soybeans, the grain and the energy resources our overconsumption
of meat snarfs up.
x
Tofu or a veggieburger a time or two a week wouldn't work a hardship
on the average North American, and many feel it could, if it became
widespread practice, make a modest dent in the world death rate from
hunger.   Dunno about you, but that sounds to me like a reasonable and
humane thing to want.
x
Now, the recipes:
x
-Begin Recipe Export- QBook version 1.00.14
Title:  Szechuan Tofu
Keywords: Vegetarian, Tofu, Main dishes
      Yield: 6 servings
x
Sauce:
      1 Tb Cornstarch
      2 ts Sugar
      2    Garlic cloves or more, minced
      1 Tb Hot Bean Paste
      1 Tb _Shao xing_ or sherry
      1 ts Szechuan Peppercorn powder
      1 Tb Hot pepper oil, or more
      3 Tb Vinegar
      1 Tb Soy sauce
           Salt & pepper to taste
x
Tofu and vegetable mixture:
      1 lb Firm tofu, diced
      1 Tb Soy sauce
      2 Tb Corn or canola oil
     1 tsp Sesame oil
      1 Tb Minced ginger root
    1/4 lb Fresh mushrooms, chopped
           Fresh red Celestial, _santaka_ or similar red chiles,
              to taste
    1/4 c  Water chestnuts, chopped
      3    Green onions or more, minced

Mix sauce ingredients together in a small bowl.  Set aside.
x
Heat oils in a nonstick pan or wok; brown ginger root.  Add tofu
and 1 Tbsp soy sauce; stir gently and occasionally for 2 minutes.
x
Add chopped mushrooms, chiles and water chestnuts; stir gently
for 2 minutes.  Add minced green onions and sauce mixture and stir
for 1 minute.  Serve hot.  Excellent over rice.
             ***************************
x
Title: Tandoori Tofu Brochettes
Keywords: Barbecue, Indian, Vegetarian
  Yield: 4 servings

      1 lb Extra-firm tofu, drained
      3    Green onions
      1 Tb Fresh ginger, minced
      3    Garlic cloves
      1 Tb Brown sugar
      1 Tb Soy sauce
   1 pinch Saffron, dissolved in 1/2 c boiling water
     1/2 c Yogurt, sour cream or Soygurt
      2 Tb Cayenne
      2 Tb Paprika
      1 Tb Garam masala, optional
           Salt & pepper to taste
x
 --------BROCHETTES----------
      4 sm Red onions, unpeeled
    1/4 lb Button mushrooms
    1 pint Cherry tomatoes
        1  Green pepper, seeded & sliced
      lemon wedges and basil, mint or cilantro sprigs for garnish
x
Gently press tofu to remove excess moisture.  Slice into large pieces
& then cut each chunk crosswise.  Set aside.  Place green onions and
ginger in a food processor & process briefly.  With the machine
running, drop in garlic cloves, one at a time.  Process 30 seconds.
Add remaining ingredients. Process 1 minute.
x
BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish &
seal. Refrigerate overnight.  Prepare grill next day.  Quarter onions.
Skewer vegetables & tofu alternately. Place on hot grill & brush with
remaining marinade.  Cover grill tightly & allow to smoke for 5 min.
Don't peek.  Turn once & cook for another 3 to 5 minutes.  Garnish
with herbs and lemon wedges.
x
          **************************************
x
Title: hot tofu-peanut-ginger dip
Keywords: appetizers, spreads, vegan
x
      8 oz Tofu
    1/2 lg Ripe avocado
      2    Garlic cloves; chopped
      2 ts Minced fresh ginger
    1/2 c  Parsley leaves (stems removed)
      2 tb Lemon juice
      1 Tb peanut butter
      1 Tb Applesauce
           Cayenne or or habanero powder to taste
x
  Blend all ingredients in a food processor until very smooth.
  Serve with fresh vegetables or crackers or use it as a sandwich
  filling. Makes about 2 cups.
  Source: _Cooking from the Garden_ by Rosalind Creasy, ISBN:
  0-87156--731-8 Typed by Karen Mintzias
-End Recipe Export-
x
Keep on rockin',
Rain
@@@@
\\\\\


... Be vewy quiet.  I'm assimiwating wabbits.  --Fudd of Borg    
___ Blue Wave/QWK v2.12