[CH] three more chileheaded tofu recipes
rain@wwbbs.otherside.com
Tue, 11 Apr 2000 00:46:25 -0400
Three more reasons for chileheads to like tofu:
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-Begin Recipe Export- QBook version 1.00.14
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Title: Tofu Indonesian-Style
Keywords: Main dishes, Vegetarian, Vegan
Yield: 4 servings
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1/4 c Smooth peanut butter
1/4 c Soy sauce
1/4 c Water
1/2 ts Sesame oil
1/2 ts Ground ginger
1 ts Rice vinegar
1 Tb Brown sugar, firmly packed
Habanero powder to taste
2 Garlic cloves, minced or pressed
1 Tb Sesame seed
3 Green onions (scallions), ends trimmed, thinly sliced
1 lb Regular tofu; drained
Hot cooked rice
Major Grey chutney and/or yogurt if desired
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In a small bowl, stir together peanut butter, soy sauce, water,
sesame oil, ginger, hab powder vinegar and sugar until smooth.
Mix in garlic, sesame seeds, and onions.
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Spoon about 1/4 of the peanut butter mixture into an 8-inch-square
pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan
(trim slices to fit, if needed, tucking scraps into corners).
Spoon remaining sauce over tofu. If made ahead, cover and chill up
to 4 hours.
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Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25
minutes. Transfer tofu to plates with a spatula; spoon sauce onto
tofu and rice. Offer chutney to add to taste.
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Title: Anasazi Tofu Enchiladas
Keywords: main dishes, vegetarian, ovo-lacto, chiles
Yield: 5 servings
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3/4 c Slightly pureed Anasazi, pinto or black beans
3/4 c Firm tofu, excess water removed
1/2 c. Cooked rice
1/4 to 1/2 c Chopped bell pepper
1/4 c Chopped green onion
1/4 c Chopped, seeded serrano chiles
1 c Grated cheddar
1 c Grated Monterey Jack
10-12 oz Enchilada sauce, preferably homemade and hot
10 Corn tortillas
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Mix first six ingredients together. Add 2 T. enchilada sauce.
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Moisten tortillas in warmed enchilada sauce. Fill tortilla with
mixture and roll. Place in greased 6 1/2" X 10 1/2" pan with the
opening of the roll down. Remaining sauce should be poured on
top of the enchiladas once the pan is filled. Place cheeses on
top and bake at 300 degrees F for 35-40 minutes.
Source: Arwen Nightstar on pesco-veg@onelist.com, adapted by Rain
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Title: Seasoned Tofu Wontons
Keywords: Appetizers, Main dishes, tofu, vegan, chiles
Yield: 50 wontons
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2 Tb Peanut oil
1 1/2 Tb Grated fresh ginger
2 md Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 c Finely chopped scallions
1/4 c Finely chopped red chiles
2 ts Dark sesame oil
2 Tb Tamari or other good soy sauce
50 Wonton wrappers
Bowl of lukewarm water
Cornstarch for dusting
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Heat peanut oil in a wok. Sizzle the ginger, chiles & garlic briefly,
then add tofu & stir-fry for a few minutes. Add scallions, sesame oil
and soy sauce and stir well. Set aside to cool.
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Set up a work area with wonton wrappers, water & cornstarch. Place a
wrapper in front of you in a diamond position. Drop a heaping
teaspoonful of filling in the centre of the wrapper. Moisten all 4
edges with water & pull the top corner down to the bottom, folding
the wrapper over the filling to make a triangle. Press edges firmly
to make a seal. Bring left and right corners together above the
filling. Overlap the tips of these corners, moisten with water and
press together. Place completed wrapper on the corn-starch platter
and continue till all wrappers are used.
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FOR SOUP: Drop wontons into boiling spup and cook for 5 minutes.
Or cook in water and drain, refrigerating or freezing them to add to
soup later.
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TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deepfry wontons in
batches till golden, 2 to 3 minutes on each side. Drain. Serve with
dipping sauce or duck sauce.
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Uncooked wontons will keep in the freezer for a good two months if well
wrapped, as will pre-boiked ones. Thaw uncooked ones before frying, but
they can be boiled straight from frozen and cooked 2 minutes longer.
Precooked ones just need two or three minutes to thaw in simmering soup.
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_Source: _Sundays at Moosewood Restaurant_, adapted by Rain
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-End Recipe Export-
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Keep on rockin',
Rain
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