Spicy Thai Bean Curd
1/3 cup vegetable broth (canned is ok)
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.
1 lb. extra firm tofu
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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