The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/rec0167.txt

Text File | 1994-04-23 | 45KB | 1,305 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Tofu (long)
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (Micaela Pantke)
Organization: Taronga Park BBS
Date: Thu, 26 Aug 93 10:52:11 +0200
Approved: [e-mail]


CONTENTS:
---------
Crisp-Fried Tofu And Greens (Richard Darsie)
Cuban Tofu Salad (Marilyn Walker)
Mabo Tofu (Rodney Shojinaga)
Ma Pa Dofu (Rodney Shojinaga)
Pad Thai Pseudo-Vegetarian Style (Jonathan Kandell)
Priscilla's Tofu Pot Pie (Tara McDermott)
Shanghai Stir-Fry (Janet Hatch)
Shepherd's Pie (Mary Kay Petersen)
Shoyu Dips (William Ira Maddex)
Southern Baked Tofu (Tara McDermott)
Soysage (David "Yeah)
Spicy Peanut Tofu ([e-mail])
Sweet And Sour Tofu (Richard Darsie)
Szechwan Eggplant And Tofu (Steven Frank)
Szechwan Spiced Bean Curd (Mapwo Doufu) (Frederic W. Brehm)
Tofu (Janice Morley)
Tofu (Mike Phillips)
Tofu (Mike Shawaluk)
Tofu Bacon (Paul Houtz)
Tofu Bourguignon (Allison Fink)
Tofu Broccoli Stroganoff (Ellis S. Cohen)
Tofu Jerky (Mike Richichi)
Tofu Raspberry Pudding ([e-mail])
Tofu Spaghetti Balls (Mary Kay Petersen)
Tofu With 3 Spices (Michael)
Vegetarian Swiss Steak (Kathleen G. Kidd)
Yuba (William Ira Maddex)
Yuba Sashimi (William Ira Maddex)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Richard Darsie)

Source:  The Moosewood Restaurant Kitchen Garden

CRISP-FRIED TOFU AND GREENS
===========================

Ingredients:
------------
2 cakes  of tofu, frozen overnight and thawed
1/2 cup  water or vegetable stock
1 tsp    cornstarch
1/2 cup  cornmeal or cornstarch

Marinade:
---------
1/3 cup   soy sauce
1/4 cup   rice vinegar
1 tblsp   finely grated gingerroot
2 cloves  garlic, minced or pressed
dash      cayenne

Sauce:
------
3 tblsp  soy sauce
1/4 cup  dry sherry
2 tsp    rice vinegar
2 tsp    honey or brown sugar

Vegetables:
-----------
3 tblsp   oil
3 cloves  garlic, minced or pressed
1 cup     thinly sliced onion
6 cup     mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 cup chopped spinach

Instructions:
-------------
Gently squeeze as much liquid out of thawed tofu as possible.  Cut tofu
crosswise into 1/2-inch thick slices, then diagonally, to make 4
triangles.* Combine marinade ingredients and mix well.  Arrange tofu
triangles in one layer in a dish and cover with marinade.  Allow to sit
for at least 10 minutes to absorb the flavors.  Prepare sauce mix by
combining all ingredients in a small bowl.  In a separate bowl mix the
water or stock and the 1 tsp.  cornstarch.  Dredge marinated tofu pieces
in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of
oil, for 3-4 minutes on each side.  Drain and keep warm in 200F oven.

Add leftover marinade to sauce mix.  Heat 3 tblsp  oil in a wok.  Stir-fry
garlic and onion until onion is tender.  Add greens and continue
stir-frying until just wilted but not mushy.  Add sauce mix and
cornstarch mix and stir-fry just until sauce is thickened.  Add reserved
fried tofu.  Serve with rice.

* I cut the tofu into many more smaller triangles.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: Marilyn Walker <[e-mail]>

CUBAN TOFU SALAD
================

Ingredients:
------------
1 lb     firm tofu
1/3 cup  nutritional yeast with salt, pepper, and paprika added to taste
oil
1 lb     new potatoes
1        good-sized sweet potato or yam (6-8 inches long)
1        mild tasting apple (Golden Delicious is good), sliced or chopped
4        eggs, hard cooked, sliced
1/2 cup  green peas, cooked until still slightly firm
1/2      red onion, finely chopped
1 can    asparagus tips
mayonnaise (about 3/4 c.)
about 2 tblsp dill weed
vinegar, mustard, or "Durkee's special sauce"

Instructions:
-------------
1.  Cut tofu into 1" squares, 1/2" thick.  Coat with nutritional yeast.
Fry in oil over medium heat until golden brown and slightly chewy.
Drain on paper towels.

2.  Cut potatoes and sweet potatoes into 1" cubes.  Boil until tender.
Drain.

3.  Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion.
Add enough mayonnaise to make it creamy or to taste.  Add dill weed,
fresh if possible.  Add enough vinegar, prepared mustard, or Durkee's
Sauce (basically a mustard-vinegar sauce) to give it a tang.

4.  Garnish with additional egg and asparagus spears.  Sprinkle with
paprika for beauty.

Variations and substitutions:
-----------------------------
Broil the tofu to reduce fat.  It won't have a nicy chewy texture, though.
Substitute chicken for the tofu (as in the original recipe).
Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat
content.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Rodney Shojinaga)

MABO TOFU
=========
(Serves 2)

Ingredients:
------------
1 tblsp    corn or soy oil
1 1/2 tsp  sesame oil
1 clove    garlic, crushed
1/4 cup    minced leeks, scallions, or onions
1 tsp      minced red chilies
4          shitake, soaked and sliced
1/2 cup    water, stock, or dashi
1 1/2 tsp  sake
2 1/2 tsp  shoyu
1/2 tsp    salt
dash       of sansho or 7-spice chili powder
1 1/2 tsp  ketchup
24 oz      tofu, cut into pieces 1 1/4" square by 1/2" thick
2 tsp      cornstarch, dissolved in 2 tblsp water
1 tblsp    minced leek or scallion greens

Instructions:
-------------
Heat wok or skillet and coat with both types of oil.  Add garlic, leeks,
and chilies, stir fry over high heat for 15 seconds.  Reduce heat to
medium, add shitake, and saute for 1 minute.  Add dashi and next five
ingrdients, bring to boil, and cook for 30 seconds.  Add tofu and return
to boil.  Stir in dissolved cornstarch and simmer until thick.  Serve
hot, garnished with the greens.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Rodney Shojinaga)

MA PA DOFU
==========
(Serves 3)

Ingredients:
------------
2 tblsp  oil
1 tsp    grated gingerroot
1 tsp    crushed or minced garlic
2        small red chilies, minced
5        mushrooms, thinly sliced
3        green onions, whites thinly sliced and greens cut into 2" lengths
16 oz    tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu
2 tblsp  red miso creamed with 1/2 cup water
1 tblsp  shoyu
1 tblsp  honey
1 tblsp  cashew or sesame butter
1/2 tsp  vinegar
1 tsp    arrowroot or cornstarch, dissolved in 2 tblsp water

Instructions:
-------------
Heat the oil in a wok or skillet.  Add gingerroot, garlic, and red
chilies, and saute for 2 or 3 minutes.  Add mushrooms and onion whites,
and saute for 2 or 3 minutes more.  Add onion greens and tofu cubes and
saute for 1 minute.  Combine miso, shoyu, honey, cashew butter, and
vinegar; mix well.  Stir into tofu-mushroom mixture and simmer for 1
minute.  Stir in dissolved arrowroot and simmer for about 30 seconds
more, or until thick.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Jonathan Kandell)

PAD THAI PSEUDO-VEGETARIAN STYLE
================================

Ingredients:
------------
1/4 cup        thai fish sauce
1/4 cup + 2 T  white vinegar
2-4 T          sugar
1 t            paprika
8 oz           thai rice noodles about 1/4" thick
8 oz           tofu
1-2 T          dried shrimp (optional)
3 T            oil
2-3 cloves     garlic
2              eggs
3/4 lb         bean sprouts
3              green onions, sliced on the diagonal,
including white part
3/4 C          ground peanuts
1+ T           roasted red chili peppers.  [Take some dried reds
and cook them in an ungreased wok over low
stirring constantly until they start to brown.
Grind in a coffee grinder or spice mill.]

Instructions:
-------------
Combine first four ingredients and let sit until sugar dissolves.  Soak
rice noodles/sticks in warm water until they are soft but don't
disintegrate when pressed, about 40 minutes.  Drain.  Drain tofu by
wrapping it in a clean towel and pressing with a large can of tomatoes,
about 30 minutes.  Cut into 1/4 inch cubes.  Rinse dried shrimp in water
and drain.

Put oil in wok, heat to medium, put in crushed garlic.  Swirl around for
about a minute.  Add noodles and mix around for a minute or two.

Add the tofu and shrimp then immediately add the liquid.  Keep stirring
until the liquid has all been absorbed into the noodles, about a couple
of minutes.

Lower heat to low or medium-low.  Push some of the stuff aside at one
end of wok, and break an egg in.  Immediately cover with noodles.  Do
the same at the other end of wok.  Let the eggs cook *undisturbed* until
the yolks are practically cooked, about three minutes.  (*Carefully*
peak if unsure.) Slip a slotted spoon under each egg in turn, and bring
upward, through the noodles, shaking as you go.  The idea is to break up
the cooked egg into the rest of the mixture into tiny bits.

Mix in sprouts and green onions.  Let cook for another two minutes.
Turn off heat.  Add crushed peanuts and enough roasted red chilies to
your desired hotness.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

Source: Karen Davis' cookbook A Poultryless "Poultry" Potpourri, from
United Poultry Concerns (contact Karen Davis at [phone]).

PRISCILLA'S TOFU POT PIE
========================
(serves 8 to 10)

Filling:
--------
1 1/2 lbs  firm tofu
1/4 cup    flour
1 tsp      salt
1/2 tsp    each: black pepper and garlic powder

Cut the tofu into 1/2" cubes.  Mix the flour, salt, pepper and garlic
powder.  Add the tofu cubes and toss till coated.  Saute in a large
skillet, with:

2 tblsp     oil (I used a little bit more with a little water added)

When tofu is golden and crisp, stir in:

1 1/2 cups  onion, chopped.

Continue cooking 3 minutes then add:

1 cup       carrots, sliced
1 cup       celery, sliced
2 tblsp     water (again, I used a little bit more).

Cover the pan and cook over medium heat.  Stir gently, every minute or
so, till the carrots are just tender.  Remove from heat and stir in:

1 cup       peas, fresh or frozen.

Gravy:
------
3 tblsp     margerine
4 cups      mushrooms, sliced
1/4 cup     whole wheat flour
1 tsp       each: salt, sage, garlic powder
1/2 tsp     each: thyme and paprika
1/4 tsp     black pepper
2-3 cups    water

Melt margerine in a large saucepan, then add the sliced mushrooms.
Cover pan and saute over medium heat till mushrooms are soft.  Stir in
flour and seasonings and cook over low heat 2 to 3 minutes.  Whisk in
water and simmer, uncovered, till gravy is thickened - about 10 minutes.
Mix half the gravy into the tofu and vegetables.  Set remainder aside.

Crust:
------
1 1/2 cups  whole wheat pastry flour
1/2 cup     wheat germ
1/2 tsp     salt
1/2 cup     margerine (about 1 stick, though I used only 3/4 stick)
6 tblsp     cold water

Note: This wasn't enough for me, in a 9 inch pan, so increase it by
half!

Combine flour, wheat germ, and salt and stir to mix.  Cut in margerine
till mixture resembles coarse cornmeal.  Add cold water all at once and
stir just enough to form dough into a ball.  Divide in half and roll
first half out on a floured surface.  Place in a 10-inch pie plate.
Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish (this was
too much for my 9 inch casserole dish.  Since it didn't fit, I reserved
something like 1 1/2 to 2 cups as a topping for when it was cooked, as a
sortof makeshift gravy.  Using a larger pan would probably work as well,
if not better)..  Pour remaining gravy over top and cover with top
crust.  Fold edges of top and bottom crusts together and pinch to form
edge.

Cut 4 to 6 1-inch slits in top crust to allow steam to escape (my method
is to just flatten pieces of dough and place over pie.  Where the pieces
overlap there is usually a gap of some sort for steam and juices to
bubble through).  Bake in a preheated 400 degree oven for 20 minutes.
Reduce heat to 350, and bake an additional 20 to 30 minutes, till crust
is nicely browned.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Janet Hatch)

Source: Redbook, Oct. 92 magazine.

SHANGHAI STIR-FRY
=================

Sauce:
------
2 tblsp  dry sherry
2 tblsp  soy sauce
1 tblsp  honey
2 tsp    cornstarch

Ingredients:
------------
2        large carrots, sliced 1/4 inch thick
6 oz     green beans cut into 1/2 inch pieces
1 cup    diced yellow summer squash
1 cup    diced red pepper
1 cup    snow peas, halved
1 cup    small broccoli florets
4 oz     firm tofu, cut into 1/2 inch pieces
1 tblsp  peanut or veg. oil
2 tsp    grated ginger
2 tsp    minced garlic
1 cup    brown rice, cooked & cooled
1/2 cup  sliced green onions
1/4 cup  chopped roasted peanuts

Instructions:
-------------
Combine sherry, soy sauce, honey and cornstarch in small bowl; set
aside.

Bring large saucepan of salted water to boil.  Add carrots & beans boil
1 minute.  Remove with slotted spoon, drain.  Add squash, red pepper,
snow peas and brocolli to pan, boil 1 minute.  Drain.

Pat tofu dry with paper towel.  Heat oil in skillet over medium heat.
Add tofu and cook until golden (about 3 minutes).  With slotted spoon
transfer to serving dish, keep warm.

Add ginger and garlic to skillet, cook over high heat about 30 seconds.
Add vegetables and cook, stirring occasionally about 2 minutes.  Add
rice and cook for another 2 minutes.  Return tofu to skillet with green
onions and sauce, cook, stirring 1 minute.  Sprinkle with peanuts.

Calories: 200

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Mary Kay Petersen)

SHEPHERD'S PIE
==============
(serves 4)

Ingredients:
------------

Tofu layer:
-----------
1 cake      tofu, frozen, thawed and shredded
1           large onion, chopped
2 tblsp     vegetable oil
1/4 tsp     thyme
1/2 tsp     ground coriander seeds
pinch       of freshly ground black pepper
1/2 cup     walnuts, toasted and chopped
juice       of 1 lemon (about 1 tblsp)
1-2 tblsp   tamari soy sauce (to taste)

Potato layer:
-------------
4           large potatoes, peeled and cubed
3 tblsp     butter or margerine
1/2 cup     milk
salt        to taste

Mushroom gravy:
---------------
2 tblsp     vegetable oil
1/2 lb.     mushrooms, sliced
3 tblsp     tamari soy sauce
pinch       of freshly ground black pepper
1 1/2 cups  hot potato water (from above)
2 tblsp     cornstarch dissolve in 1/2 cup water.

Instructions:
-------------
(do all this concurrently to save time)

For tofu layer, saute chopped onions in oil with thyme, coriander, and
black pepper until onions are translucent.  Stir in the chopped walnuts
and shredded tofu.  When heated through, stir in lemon juice and soy
sauce.  Remove from heat.

To make mashed potatoes, place cubed potatoes in saucepan and cover with
lightly salted water.  Bring to a boil, and then simmer until potatoes
are soft.  Drain, saving hot potatoe water to use in the gravy.  Mash
the potatoes with butter and milk.  Salt to taste.

For the gravy, heat the oil in a skillet.  Stir in the mushrooms, soy
sauce, and black pepper.  Saute, stirring occasionally, until the
mushrooms are tender.  Add 1 1/2 cups potato water and bring to a boil.
Slowly stir in the cornstarch mixture and cook at a low boil, continuing
to stir, until th egravy is clear and thick.

Oil a 9-inch square casserole dish [maybe bigger; mine boiled
over - ek] or use a 10-inch round cast-iron skillet. Layer the
tofu mixture, then the mushroom gravy, and then the mashed
potatoes. Dot the top with butter or margarine. Bake at 400
for 15-20 minutes, until the top becomes golden.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (william ira maddex)

Source: Losely adapted from The BOOK OF TOFU by William Shurtleff and
Akiko Aoyagi

SHOYU DIPS
==========

Ingredients:
-------------
For each 1.5t shoyu stir in 1+ of

0.5 tsp    grated ginger
0.25 tsp   wasabi
0.25 tsp   crushed garlic
0.5 tsp    grated citrus peel
0.25 tsp   hot mustard
0.5 tsp    tahini or nut butter
1 tsp      citrus juice
1-3 tblsp  grated daikon.

Instructions:
-------------
Use your imagination.  One book I have uses yuba in enchiladas.  (I
haven't tried this.)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

SOUTHERN BAKED TOFU
===================

Ingredients:
------------
garbanzo flour or
brown rice flour
corn flakes
celery salt
sage
touch of salt
nutritional yeast (lots)
margerine
corn meal
tofu

Instructions:
-------------
Cup up as much tofu as you think you'll eat into 1/4 inch thick slices.
In a medium bowl mix up all the dry ingredients.  In a small skillet,
heat up 1/2 - 1 stick margerine.  When completely melted, dip tofu into
margerine - enough to moisten the surface.  Transfer tofu to dry
breading, and cover both sides.  Transfer breaded tofu to a lightly
greased tray, casserole dish, or cookie sheet.  Bake until crunchy/warm.

It tastes delicious by itself, but a nutritional yeast gravy might
taste good on top.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (David "Yeah)

Source: The_New_Farm_ Vegetarian_Cookbook

SOYSAGE
=======

Ingredients:
------------
3 cup    soy gunk.  (It might be called Okara, not okra.)
(STEAM THIS before using it to get rid of protein inhibitors)
1.5 cup  whole wheat flour
1 cup    soymilk/liquid (could use veggie stock, water, what have you)
1/4 cup  oil (I think I used less)
2 tsp    wet mustard
2 tsp    brown sugar
pepper
oregano
other spices to taste

Note: All measurements are approximate!

Instructions:
-------------
I then microwaved this for about 20-30 minutes or so, 'cuz it said to
steam it in the cookbook, and I don't have a steamer.  Then ya' just
slice it and fry it.  It's really really really good.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail]

SPICY PEANUT TOFU
=================

Ingredients:
------------
1 lb      med. firm tofu
1         onion
1 tblsp   fresh grated ginger
1         carrot diced
1 stalk   celery diced
1 can     sliced water chestnuts drained
1/2 cup   peanut butter
1/2 cup   water
1 tsp     chili paste with garlic (available in Chinese food-stores)
2 tblsp   sugar
1 tsp     vinegar
few dashes chili powder
1 tblsp   soy sauce

Instructions:
-------------
1.  Freeze the tofu and defrost.  Squeeze all the water out.  Crumble.
If you have a food processor you will save yourself some time.

2.  In a bowl combine the penut butter, water, ginger, chili paste,
sugar, vinegar, soy sauce and chili powder.  Add the tofu and stir 'til
well combined.  Let it sit to soak up the sauce.

3.  Stir-fry the onion, carrot, celery and water chestnuts in oil until
they are the desired "cookedness".  Add the tofu and heat through.
Serve on rice noodles topped with the occasional penut!  :-)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Richard Darsie)

Source:  The Enchanted Broccoli Forest

SWEET AND SOUR TOFU
===================

Ingredients:
------------
1 lb      tofu
1/4 cup   lemon juice
1/4 cup   tamari sauce
6 tblsp   water
1/4 cup   tomato paste
2 tblsp   honey
1 tsp     ginger
4 cloves  of garlic
8         scallions, minced
1         green and 1 red bell pepper, sliced in strips
1 lb      mushrooms
1 cup     toasted cashews

Instructions:
-------------
Cut tofu into small cubes; set aside.  Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight).  Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp.  of oil.  After several minutes, add tofu with all the
marinade.  Lower heat, continue to stir-fry until everything is hot and
bubbly.  Remove from heat and stir in cashews.  Serve over rice.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Steven Frank)

SZECHWAN EGGPLANT AND TOFU
==========================
(Serves 4)

Ingredients:
------------
3 tblsp   Soy sauce
2 tblsp   Minced garlic
1/4 cup   Dry sherry or Chinese rice wine
1 tblsp   Minced fresh ginger
1/4 tsp   Black pepper
1 tblsp   White or brown sugar
Cayenne pepper to taste
1 tblsp   Cider vinegar
3 Cakes   firm tofu, cut into strips
3 tblsp   Cornstarch
2 tblsp   Peanut oil
8         Scallions: greens minced, whites in strips, keep separate
1         medium Onion, thinly sliced
1         large Eggplant, cut into strips, thinly
1 bunch   Cilantro, minced (optional)
3/4 tsp   Salt

Instructions:
-------------

Sauce:
------
Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup.  Place cornstarch in a small bowl, pour
in the liquid, pour on the liquid & whisk till dissolved. Set aside.

Heat a large wok over a high flame.  Add oil & onion & stir fry for about a
minute.  Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft.  Add garlic, ginger & black pepper & cayenne. Cook a few
minutes more.

Add tofu & scallion bottoms.  Stir the bowl of liquid that has been set
aside & add to the wok.  Mix well & stir fry for another few minutes till
the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens &
cilantro.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Frederic W. Brehm)

SZECHWAN SPICED BEAN CURD (MAPWO DOUFU)
=======================================

Ingredients:
------------
2 tblsp     cooking oil
1 tsp       hot oil (optional)

0.25 lb     ground pork or beef (about 0.5 C)

0.33 cup    chicken broth
1 tblsp     fermented black beans, rinsed and lightly chopped (optional)
2 cloves    sliced garlic
2 tsp       Szechwan hot pepper sauce
2.5 tblsp   dark soy sauce
0.5 tsp     salt
0.5 tsp     sugar
0.25 tsp    MSG

3 pads      bean curd cut into 0.5 inch cubes
1 cup       peas (frozen is OK)

2 tsp       cornstarch mixed with
2 tblsp     water

0.125 tsp   szechwan pepper powder
1 tblsp     minced scallion
2 tsp       sesame oil

Instructions:
-------------
Heat a wok over medium high heat until hot, add the oil, wait until it
is hot, then add the meat.  Stir-fry the meat until it is no longer
pink.  Add the sauce and bring to a boil.  Add the bean curd [and peas],
bring to a simmer, and cook for 2 minutes.  Pour in the cornstarch
mixture and stir until the sauce has thickened.  Turn off the heat and
sprinkle with the garnish.  Serve immediately.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Janice Morley)

TOFU
====

Ingredients:
------------
Dry soy beans
Water
Nigari (a salt by-product, available at natural food stores)

Supplies:
---------
A blender
Cheesecloth
Strainer
Large pot, preferably enamel
Wooden spoon

Step One:
---------
Sort the dry soy beans.  Measure out about two cups for two blocks of
your tofu end-product.  Wash the beans, then cover them with about 3" of
water and refrigerate overnight.

Step Two:
---------
Using your blender, add about 1 cup of beans with about two cups of
water (you can use some of the water from the soaked beans, then make up
the difference with ordinary tap water).  Grind the mixture in the
blender until the beans are about the texture of coarse coffee grounds.
Line the strainer with cheesecloth, then put the strainer over the pot.
Pour the mixture into the strainer, then squeeze until dry.  Reserve the
grounds, which will become your okara.  Repeat with remaining beans.

Step Three:
-----------
Put the pot containing the strained milky mixture on the stove and
stirring constantly as you bring to boiling.  Watch this carefully, as
this has a tendency to boil over very quickly.  Reduce heat and keep at
a low boil for about ten minutes.

Step Four:
----------
Add nigari--about 1-1/2 teaspoons--to the pot, and stir well.  You'll
see the milky mixture forming curds.  When the mixture seems to have
curdled (about a minute), remove from heat.

Step Five:
----------
Line strainer with a clean piece of cheesecloth, and pour in the curdled
mixture.  Discard the water.  Wrap up the curdled mixture in the
cheesecloth, and squeeze tightly to remove any remaining water.

Step Six:
---------
Let the curdled mixture (your tofu) firm up as it cools, about 20
minutes.  Once cooled, you can remove the cheesecloth and store the tofu
in water in the fridge until it's ready to be used.

Step Seven:
-----------
To prepare the okara, spread the soy grounds on a cookie sheet, and bake
for about 20 minutes in a250-degree (F) oven.  Check it to make sure it
turns a nice golden brown color and doesn't burn.

Note:
-----
This recipe makes a super-firm tofu that's great for stir-fried recipes,
when other types of tofu would break up into unrecognizable pieces.  I
like this tofu especially for tostadas -- I stir-fry onions, peppers,
tofu, turmeric, cumin, garlic, and oregano for the filling.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Mike Phillips)

TOFU
====

Boil a bunch of soybeans in a big pot until they get soft.  Mush them up
somehow - a blender does a good job.  You should keep enough water in
the pot so the resulting mush is fairly liquidy - maybe like a thin
milkshake.

Strain the resulting mush somehow - a few layers of cloth or a fine
strainer depending on how finely you mushed stuff up.  Try to squeeze
out all the liquid.  Put the solid part in the compost or feed it to
your pigs or whatever.  Put the liquid part back in the pot and get it
boiling.  By the way, you now have soy milk - you can just stop now and
drink it if you'd like.

Now comes the fun part, you need to put something in the boiling liquid
to make in coagulate.  The normal thing for tofu is called Nagara (Ok, I
don't know how to spell it).  Anything acidic (lemon juice, lime juice,
hot pepper juice, etc) will work but of course it'll alter the flavor a
bit.  Just put in enough coagulant (while stirring) until the stuff
coagulates.  It might take a few minutes.  Turn the heat off and let it
sit for ten minutes or so, then pour it through some cheesecloth.  You
can rinse the curds off to remove some of the flavor of the coagulant -
taste them first to see if you need too.  Press the solid part with some
form of weight.  The longer and harder you press it, the firmer it'll
be.

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From: [e-mail] (Mike Shawaluk)

Source: "The Tofu Cookbook" by Junko Lampert

TOFU
====

Soak 2 cups of dried soybeans overnight, then drain & rinse them, and
combine them with an equal volume of water a cup or two at a time in a
blender, and whiz them until smooth (about 3 minutes.)

This batch of puree is then poured into a pot which has 8 cups of water
brought to a boil, and is returned to a boil and then reduced to medium
heat, and cooked & stirred until "the foam rises".  Then, the liquid is
poured through a cloth-lined colander, and the excess liquid is squeezed
from the cloth, and the stuff in the cloth (called okara), is saved for
another interesting experiment someday (more on that later), and the
milk is put back in the boiling pot, and brought back to a boil & cooked
for another 5 minutes.

This netted me a little over 1/2 gallon of soy milk (actually 1/2 gal.
plus a large [16 oz.] drinking glass), which I promptly refrigerated.
Please note: if I had been following the complete tofu recipe, I would
have added the solidifier at this point (1 teaspoon of nigari dissolved
in 1 cup of water), but I have neither nigari nor tofu pressing
containers or supplies, but maybe next time...

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From: [e-mail] (Paul Houtz)

TOFU BACON
==========

Ingredients:
------------
1 lb     firm Tofu, cut into strips shaped like bacon
2 tblsp  nutritional yeast
2 tblsp  tamari/shoyu
1 tsp    Wright's (or other brand) liquid smoke.
1 tblsp  oil (something neutral, not olive or sesame)

Instructions:
-------------
Fry tofu strips on low or medium heat until they are crispy on the
outside.  The best way to do this is to lay them in the pan in the oil
and let them sit for at least 10 minutes, simmering.  They should turn
easily after that.  Turn them and give them another 10 minutes on the
other side.

Mix the tamari/shoyu soy sauce with the liquid smoke first, then take
the pan off the heat.  Pour the liquid smoke/tamari into the pan and
stir the tofu so all sides are coated, then sprinkle the yeast over all,
stir some more, over the heat, until the liquid is gone and the tofu is
covered with sticky yeast.

Try it.  It tastes EXACTLY like bacon.

Another variation is to marinate the tofu in the tamari/liquid smoke
mixture for several hours and then fry, but it misses a little bit
without the nutritional yeast.

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From: [e-mail] (Allison Fink)

TOFU BOURGUIGNON
================

Ingredients:
------------
2 lbs.      firm tofu, cut into 1 in. squares
1 1/2 cups  of dry red wine
1/4 cup     tamari
4 cloves    of garlic, pressed
water       as needed
2 tblsp     olive oil
2 cups      sliced onions
4 cups      sliced mushrooms
4           bay leaves
1 tsp       thyme
1 tsp       tarragon
4 tblsp     whole wheat pastry flour

Instructions:
-------------
Place the pieces of tofu in a large, shallow dish.  Mix together the
wine, tamari, and garlic.  Pour the mixture over the tofu, add water as
need to cover it, and let it marinate for at least one hour.  If the
tofu is going to marinate for more than an hour, place in the refrid.

Place the marinated tofu on a well-oiled cookie sheet, reserving the
marinade.  Bake at 375oF for 35-45 minutes or until crispy and brown.
Turn the tofu over once during the baking so that it browns on both
sides.

While the tofu bakes, heat the oil in a large pan and slowly saute the
onions.  When the onions are almost tender, add the mushrooms and the
herbs.  Saute for a few minutes more.  Add the flour and mix well.
Remove the pan from the heat and stir in a little of the marinade.
Continue stirring until a paste is formed.  Return the pan to the heat
and slowly add the remaining marinade, stirring constantly.  Add the
baked tofu and simmer until thickened.

Serve over pasta, rice or millet.

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From: [e-mail] (Ellis S. Cohen)

TOFU BROCCOLI STROGANOFF
========================

Ingredients:
------------
1         large onion, sliced
1         large bunch of broccoli
3         large sweet red peppers
1 lb      extra firm tofu
1 lb      light cream cheese
1 lb      mushrooms, medium sliced
1/4 cup   ponzu sauce
2 tblsp   soy sauce
4 cloves  garlic, crushed
6 cloves  garlic, minced
3 tblsp   pine nuts (more if you can afford it; or use cashew pieces)
1 tsp     butter
canola oil
noodles (your choice of wide egg noodles or soba)

Instructions:
-------------
Roast the Red Peppers (at least a day in advance).

Cut the red peppers in half, seed them, and broil them till soft,
turning them occasionally.  Don't let the meat burn!  Remove skins once
they cool.

Store in a closed container in the refrigerator for at least a day.

Broil the Tofu (can be done in advance).

Slice the firm tofu into thin slices and place them in a single layer of
a large baking dish.

Make a marinade by blending together the ponzu sauce, soy sauce, crushed
garlic, 1/2 roasted pepper, 1 tblsp of the juice expressed by the peppers,
and 1/4 cup of water.

Pour over the tofu and let sit for 2 hours or so.

Put the baking dish in the oven and broil fairly near the heat until the
sauce is bubbling nicely.

Remove from oven, put 2 tblsp of the marinade from the dish aside, and
return the tofu (with the rest of the marinade still in it) to the oven.

Broil till dry on top.  Turn over tofu and broil till again dry on top.
Continue doing this till thoroughly dry, but do not let the tofu burn!
Divide each slice of tofu in 2 or 3 pieces, and set aside.  This can be
done in advance.

Make Broccoli Mixture:
----------------------
Break up the broccoli florets, and peel and slice the stems.  Add to a
frying pan with the sliced onions, and 3 cloves of minced garlic.  Fry
in a small amount of canola oil until the onions are soft and the
broccoli is slightly tender yet still bright green.  Remove to a bowl
with all liquid.  Dont't wash the frying pan (you'll use it in a minute
for the mushrooms).

Cut the remaining 2 1/2 red peppers into strips and add to the broccoli
mixture in the bowl along with the remaining juices expressed by the
peppers.

Add the reserved 2 tblsp of the tofu marinade, mix well, and set aside.

Prepare Pine Nuts & Mushrooms:
------------------------------
Toast the pine nuts till just browned.

Put the sliced mushrooms and 3 cloves minced garlic in the frying pan
with the 1 tsp butter and a little canola oil and fry till the mushrooms
are ready.

Assemble
--------
Mix the cream cheese in a bowl along with all the liquid from the
broccoli mixture.  Soften if necessary in the microwave or a pan, in
order to get a smooth creamy mixture.

Cook the noodles.  I like soba, but wide egg noodles work also.

Heat the tofu in the oven or microwave till warm.

Combine the cream cheese mixture with the mushrooms in the frying pan,
and add the brocooli mixture and pinenuts.  Mix thoroughly, then cook
over medium heat till thoroughly heated.

Carefully mix in tofu, and serve immediately over noodles.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Mike Richichi)

TOFU JERKY
==========

Ingredients:
------------
1/2 cup    soy sauce
3-4 tblsp  liquid smoke
1/8 cup    water
1 tblsp    onion powder
1 tsp      garlic powder (or 1 clove crushed fresh garlic if you're brave)
1 tblsp    (or more) fresh ground black pepper (be liberal with this)
1 tsp      honey (or some other sweetener, or skip it)
1 lb       firm or extra firm tofu

Instructions:
-------------
Cut and drain the tofu.  I usually take a 1 lb cube, cut it in half, and
then slice it into strips on its short side.  Strips should be about 4-5
mm in thickness.  They may look big, but they'll shrink to about half
their size.

Mix all the marinade ingredients together well.  Put the tofu in a
single layer in a shallow baking pan or cookie sheet and pour the
marinade over it.  Let soak for several hours or overnight.

Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm
(200 F) oven.  This will take probably 4-8 hours, depending on weather.
If you live in a sunny, dry climate (Colorado in the summer), you can
sun dry it, it'll take all day.  If you dry indoors in the winter, your
house gets filled with a wonderful smoky smell.

If you're drying in the oven, you'll need to flip the tofu over hourly
so it dries evenly.

The stuff is delicious and keeps indefinitely.  Dry the stuff until it's
very chewy, but not crispy.

Be creative:
------------
Use low-sodium soy if you want less salt (it is rather salty)
Use tabasco or ground cayenne if you want it hot.
Chili powder makes chili jerky.
Oregano and basil makes pizza jerky.
The possibilities are endless.
Just have fun with it!

(All measures in this recipe are approximate, adjust all of them to
taste or requirements.)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail]

TOFU RASPBERRY PUDDING
======================
(serves 3 or 4)

Ingredients:
------------
1        12-oz pkg regular tofu <Hinoichi claims 2 grams fat per serving>
1/2 cup  defrosted apple juice concentrate
1 cup    fresh or frozen and partially defrosted berries

Instructions:
-------------
Blend all in food processor or blender til smooth.  Serve in pretty cups
or glasses, garnish with a whole berry and mint leaf.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Mary Kay Petersen)

TOFU SPAGHETTI BALLS
====================

Ingredients:
------------
1 lb      tofu
1/4 cup   walnuts, chopped or ground in dry blender
2         medium onions, minced
1/2 cup   quick cooking oats
2 tblsp   chopped parsley
1 tsp     dried basil
1/2 tsp   dill weed
1/2 tsp   garlic powder
1/2 tsp   thyme
2 tblsp   soy sauce
1 tblsp   corn starch
1/2 cup   whole wheat flour
2 cups    tomato or spaghetti sauce
Vegetable oil, for browning

Instructions:
-------------
Wrap tofu in cloth or paper towels for a few minutes to remove excess
water.  Mash and mix well with all ingredients except oil and tomato
sauce.  Form into 24 small balls and flatten slightly as you place them
in an oiled baking dish.  Sprinkle a little oil on each.  Bake at 375
degrees for 20-25 minutes, turning once to brown both sides.  Spread
tomato sauce over balls.  Bake at 350 for an additional 15-20 minutes.
Serve over pasta or on French bread as a sandwhich.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Michael)

TOFU WITH 3 SPICES
==================

Ingredients:
------------
1 tsp    cornstarch (or arrowroot)
1/2 tsp  sugar (optional)
3 tblsp  cold water
3 tblsp  soy or shoyu sauce
1 tblsp  sesame seed oil

1 lb.    firm tofu
3 tblsp  oil
1 tsp    minced garlic
1 tsp    grated fresh ginger root
2        scallions, diced (or 4 tblsp diced onions)
1/2 tsp  salt

Instructions:
-------------
Drain the tofu, then cut into 1 X 1 X 1/2 inch pieces.  Drain again.
Heat a skillet or wok.  Add the oil and heat about 30 seconds.  Add the
garlic, ginger, scallions and salt.  Stir fry about 30 seconds.  Add the
tofu.  Stir fry about 2 minutes.

Mix together the cornstarch, sugar, water, soy sauce and sesame oil.
Add the mixture to the skqillet and stir well, then cook about another
30 seconds.

Serve with or over rice or noodles.

Helpful hints:
--------------
Ginger root is wonderful, but may not keep well in the refrigerator.
Keep it wrapped in plastic in the freezer and pull it out and grate as
you need it.  It will keep a long time and is still delicious.
Scallions are best, but regular onions will do in a pinch.

The original recipe called for Worchester sauce and soy sauce, but I
substitute all soy, because, as well all know, Worchester contains
anchovies.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Kathleen G. Kidd)

VEGETARIAN SWISS STEAK
======================

Ingredients:
------------
2 tblsp   sesame oil or canola oil
1.5 cup   sliced fresh mushrooms
1 cup     sliced onion
1 cup     diced green bell pepper
2 tblsp   minced garlic
1 tblsp   chopped fresh basil
0.25 cup  dark barley miso, dissolved in .25 cup water*
2 cup     tomato puree
1 cup     water
0.25 tsp  black pepper
4         tomatoes, blanched, peeled, seeded and chopped (optional)
2 tblsp   tamari
4 pieces  firm tofu, 2 ounces each*
0.25 cup  sesame oil

*Note: You may substitute .33 cup soy sauce (don't add water) for the
barley miso, and seitan for the tofu

Instructions:
-------------
Heat the 2 tablespoons of sesame or canola oil in a medium saucepan.

Saute the mushrooms, onion, bell pepper and garlic with the basil for
5-8 min.  Stir in the dissolved miso.  Add the tomato puree, water,black
pepper and optional tomatoes.  Simmer for 5 min.

Pour the tamari evenly over the tofu.  Marinate about 10 min.  Heat the
0.25 cup sesame oil in a skillet.  Saute the tofu on both sides until
golden brown, 2-3 min.

Put a bit of the sauce in a baking dish 8 inches square.  Put the tofu
on the top; cover with the rest of the sauce.  Cover the dish.  Bake at
350 degrees for 20-25 min.  Serve with mashed potatoes and a green
vegetable or over noodles.

Note:
-----
This recipe, developed by Ron Pickarski, was given to me in a newspaper
clipping by a co-worker.  Rather than tofu, I used seitan that I had
bought in the produce section of the grocery store.  It is a relatively
quick meal to put together that even my carnivorous roommate enjoys.  As
this is one of only two recipes using seitan that I have, I should
appreciate anyone sharing others that they may have.  :-)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (william ira maddex)

Source: Losely adapted from The BOOK OF TOFU by William Shurtleff and
Akiko Aoyagi

YUBA
====

Yuba, also known as bean curd skin, is the skin that forms on soy milk
when it is heated.  It is used in Chinese and Japanese cooking in a
variety of [??] and main dishes and is considerred a delicacy.

Ingredients and Instructions:
-----------------------------
Set up a double boiler arangement with the steaming container between
1.5 and 3" deep and about 12" diameter.  Pour soymilk into boiler to
about 1.25" depth.  Heat to about 175F.  After a few minutes a skin will
form across the top of the liquid.  When this skin has covered the whole
surface, separate from the edges w/a knife blade.  Carefully lift an
edge of the skin off of the liquid and slide a chopstick underneath.
Lift the skin off the liquid and drape the chopstick over something so
the sheet of yuba hangs free.  After a few minutes, lay the sheet out
onto a plate.

Repeat this process until the liquid is used up, then remove from heat.
There should be a thin film of reddish stuff on the bottom of the pan.
This is called sweet yuba and has a distinct flavor, also quite yummy.

As for serving, this book gives a bunch of suggestions, but I'll leave
you w/these.  You can cut it bup and use it in stir fry, wrap veggies in
it, roll it up and dip it in, eg. honey vinegar sauce, miso vinegar sauce,
honey lemon sauce, wasabi shoyu sauce.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (william ira maddex)

Source: Losely adapted from The BOOK OF TOFU by William Shurtleff and
Akiko Aoyagi

YUBA SASHIMI
============

Ingredients:
------------
2 sheets   fresh yuba.
0.25 cup   slivered daikon or daikon threads
2          green beefsteak leaves (@asian grocery)
Ginger or wasabi shoyu (see below) for dipping

Instructions:
-------------
Fold yuba to form a 4" sheet and slice into diagonal strips.  Arrange
slices on pile of daikon and top w/beefsteak leaves.

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