Vegetarian Lifestyle
Tofu Tops The Menu
By Doris Romeo
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.

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Photo by Olga Litvin.

Non-egg salad

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.



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