the my bacchus i haven't sent any recipes in ferever post

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Tofu Curry with Green Beans

 

 

1 tablespoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne

1/2 cup water

2 garlic cloves -- minced

1 small onion -- chopped

1 yellow bell pepper -- chopped

1 pound fresh green beans -- cut into 1 1/2-inch lengths

1/2 cup water

1 pound extra-firm tofu -- cut into 1/4-inch dice

1/3 cup coconut milk

Salt

1 tablespoon minced fresh cilantro

steamed rice -- for accompaniment

 

Heat the oil in a large skillet over medium-high heat. Add the curry powder,

cumin, cinnamon; and cayenne; and stir until fragrant, about 30 seconds. Add

1/2 cup water, the garlic, onion, and bell pepper. Cover and cook, stirring

occasionally, for 5 minutes: Add the green beans and another 1/2 cup water,

cover, and simmer 5-minutes longer, until tender. Add the tofu, soy milk, and

salt

to taste, and simmer 5 minutes: Remove from: the heat and transfer to a

serving bowl: Sprinkle with the cilantro and serve

 

 

 

 

Broiled East Indian Tofu

 

 

1 medium onion -- chopped

2 garlic cloves -- chopped

1 teaspoon minced fresh ginger

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon hot red pepper flakes

3 tablespoons fresh lemon juice

2 tablespoons safflower oil

1 pound extra-firm tofu -- cut into 1/2-inch slices

 

In a blender or food processor, puree the onion with the garlic, ginger,

cumin, salt, hot red pepper flakes, lemon juice, and oil. In a large bowl; pour

the mixture over the tofu; stirring to coat the tofu well. Cover and marinate in

the refrigerator for at least 1 hour.

 

Preheat the broiler. Oil the rack of the broiler pan. Transfer the tofu to

the pre-pared-rack, letting the excess marinade drip off. Broil the tofu,

turning once, for 6 to 8 minutes or until golden brown. Serve warm or at room

temperature.

 

 

 

SWEET-GLAZED TOFU CUTLETS

 

A simple, pleasing way to prepare tofu.

good with rice!

 

1 pound firm or extra-firm tofu

1 tablespoon light olive oil

1 teaspoon sesame oil

2 tablespoons maple syrup

2 tablespoons soy sauce

2 tablespoons dry red wine or sherry

2 scallions, sliced, for garnish

 

Cut the tofu crosswise into 1/4-inch-thick slices. Blot them briefly between

paper towels or clean tea towels.

 

Combine the oils, maple syrup, soy sauce, and wine or sherry in a small bowl,

then heat the mixture slowly in a wide skillet. Arrange the tofu slices in

the skillet, then flip them carefully at once so that they will be coated with

the sauce on both sides. Fry the tofu over moderately high heat until the

underside is nicely golden and crisp, then flip again and fry until the other

side

is crisp. Remove the tofu cutlets to a serving platter and scatter with

scallion slices. Serve warm.

 

 

 

CREOLE EGGPLANT SOUP

 

2 tablespoons light olive oil

1 large onion, chopped

3 medium stalks celery, diced

1 clove garlic, minced

1 1/2 tablespoons unbleached white flour

2 large potatoes, peeled and finely diced

1 large eggplant (about 1 l/2 pounds), peeled and diced

2 to 3 tablespoons chopped fresh parsley

1 tablespoon minced fresh basil, or 1 teaspoon dried basil

1 teaspoon curry powder

1/4 teaspoon dried thyme

1 cup rice milk, or soy milk

Salt and freshly ground black pepper Heat the oil in a large soup pot. Add

the onion, celery, and garlic and sautÆ’ over very low heat, stirring

frequently,

for 10 minutes. Add a small amount of water if needed to keep the mixture

moist. Sprinkle in the flour and cook, stirring, for another minute or so.

 

Add the potato and eggplant dice along with enough water to cover all but

about an inch of the vegetables, leaving them above the water line. Bring to a

simmer. At this point you should be able to push all the vegetables below the

water. Add the thyme, stir well, then cover and simmer gently for 35 to 40

minutes.

 

Stir in the parsley, basil, and soymilk, using more or less as needed to

achieve a slightly thick consistency. Season to taste with salt and pepper,

simmer

for another 5 minutes over very low heat, and serve.