Tofu Tops The Menu
Posted by Doris Romeo on Feb 26, 2006 - 12:00:00 PM
Spicy Thai Bean Curd
1/3 cup vegetable broth (canned is ok) 3 T. soy sauce 1 T canola oil 2 t. sesame oil 1 T. minced garlic 1 T. minced ginger 2 T. chopped water chestnuts 8 small red dried chilies (less if you don't like too hot) 1 1/2 chili sauce 1 lb. med. hard tofu 2 green onions chopped 1 T. cornstarch dissolved in 2 t. water
Mix the broth and soy sauce in a small bowl, set aside. Heat the canola oil; add garlic, ginger, chilies, water chestnuts and heat for one minute. Add the broth mixture and tofu - heat two minutes. Add the cornstarch mixture until the broth thickens. Sprinkle the scallions and sesame oil. Serve over rice or oriental noodles.
Photo by Olga Litvin.
1 lb. extra firm tofu 1/4 cup mayo, or soy mayo 2 T. Dijon mustard 1/2 t. paprika 1/4 t. turmeric 1/8 t. celery seeds 1/4 cup chopped scallions, including the green part 1/4 cup diced celery 1/4 cup diced red bell pepper 1 T. sweet pickle relish Salt and pepper
In a food processor or blender, pulse the tofu until it looks like cottage cheese. If you do not have a blender or processor you can use a fork to mash well.
Add all the ingredients together in a large bowl and mix well until completely blended and smooth; refrigerate for one hour. Use as you would any egg salad.
Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.