Date: Thu, 26 Aug 93 10:52:11 +0200
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From: darsie@ece.ucdavis.edu (Richard Darsie)
Source: The Moosewood Restaurant Kitchen Garden
CRISP-FRIED TOFU AND GREENS
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Ingredients:
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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:
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1/3 cup soy sauce
1/4 cup rice vinegar
1 tblsp finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce:
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3 tblsp soy sauce
1/4 cup dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables:
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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:
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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.
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*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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
********************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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*****
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