CURRIED TOFU PUFFS w/ASIAN DIPPING SAUCE

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CURRIED TOFU PUFFS

 

1 lb. (453 g) extra firm tofu

1 t. salt

1/4 t. ground pepper

1/2 t. curry powder

1 T. + 1 t. rice vinegar

1 T. lemon juice

2 green onions, minced

1 medium carrot, coarsely shredded

1/3 C. (79 ml) chopped snow peas or snap peas, ends trimmed

1 bunch fresh cilantro

1 to 3 edible chrysanthemums

 

 

Combine the tofu, salt, pepper, curry powder, vinegar, lemon juice, green

onions, carrot and snow peas in a food processor and process until

completely pureed and well combined.

 

With clean hands, form 1 " (2.5 cm) balls and lay them out on a lightly oiled

baking sheet and press down slightly.

 

Bake at 400 (gas mark 6) for 15 minutes. Turn puffs over and bake 5 to 10

minutes longer, until lightly browned.

 

Remove to a serving platter. Garnish with cilantro and flowers, and serve

with ASIAN DIPPING SAUCE. Makes about 20 tofu puffs or 6 servings.

 

 

 

ASIAN DIPPING SAUCE

 

1/4 C. (59 ml) Bragg Liquid Aminos or Tamari

1/4 C. (59 ml) lemon juice

1 to 2 T. blackstrap or light molasses

1 small clove garlic, minced

1/2 " piece fresh ginger, peeled and minced

 

Combine all ingredients in a small bowl and serve with CURRIED TOFU PUFFS.

 

 

 

 

 

 

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