ISO: Uses for 5-spice tofu - reply

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> 15. ISO: Uses for 5 Spice Tofu X-Posted to mc-recipe & SuzyQ

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Here are some. Plus a recipe to make your own.

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Crispy Bean Curd Cubes W/Peanut Dipping Sauce

Five-Spice Tofu (Moosewood)

Spicy Tofu (Diabetic Cooking)

Spinach And Leek Soup - Moosewood

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patH

 

 

* Exported from MasterCook *

 

Crispy Bean Curd Cubes w/Peanut Dipping Sauce

 

Recipe By : Ken Hom

Serving Size : 4 Preparation Time :0:00

Categories : Soy Products Appetizers

Sauces

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound bean curd / tofu

cut into 1-inch cubes

1 1/4 cups peanut oil -- for deep-frying

***SAUCE***

1 ounce roasted peanuts

1 tablespoon sugar

2 tablespoons water

2 teaspoons chinese white rice vinegar

-or- cider vinegar

1 tablespoon finely chopped cilantro

1/2 teaspoon salt

1/2 teaspoon chili oil

 

Combine the sauce ingredients together in a small bowl and set aside.

 

Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost

smokes. Deep-fry the bean curd cubes in two batches. When each batch of

bean curd cubes is lightly browned, remove and drain well on paper towel.

 

Arrange the bean curd cubes on a platter and serve the peanut sauce

separately as a dipping sauce. Source: Asian Vegetaraian Feast - by Ken Hom

 

SOAR - the Searchable Online Archive of Recipes

(http://soar.Berkeley.EDU/recipes/)

 

EMAIL from kitpath (Pat Hanneman) 3/99

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* Exported from MasterCook *

 

Five-Spice Tofu (Moosewood)

 

Recipe By : Moosewood Restaurant

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers Soy Products

 

Amount Measure Ingredient -- Preparation Method

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2 firm tofu cakes

3 tablespoons tamari

3/4 cup water

1/4 teaspoon five-spice powder

2 whole stars of star anise

1 teaspoon molasses

 

Cut each cake of tofu in half horizontally. Combine marinade ingredients

in a pot wide enough to accept the four tofu pieces in a single layer.

Bring marinade to a boil and add tofu. Simmer, uncovered, on very low heat

for 10 minutes. Remove from heat and marinate for 3 hours, turning 2 or 3

times. Keeps refrigerated and wrapped for a week.

 

" Sundays at Moosewood Restaurant Cookbook " SOAR - the Searchable Online

Archive of Recipes (http://soar.Berkeley.EDU/recipes/)

 

NOTES: eg of use: Vietnamese sandwich -- Titanic Cafe grilled five-spice

tofu + dragon-fire salad + jalapeño mayonnaise Idea from Titanic Cafe * 817

Sutter St. * (between Jones and Leavenworth) * San Francisco, CA 94109 *

in the Commodore International Hotel * (415) 923-6800

 

EMAIL from kitpath (Pat Hanneman) 3/99

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* Exported from MasterCook *

 

Spicy Tofu (Diabetic Cooking)

 

Recipe By : Vilma Liacouras Chantiles

Serving Size : 2 Preparation Time :0:00

Categories : Appetizers Soy Products

 

Amount Measure Ingredient -- Preparation Method

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2 packages tofu / bean curd

1 tablespoon soy sauce

1 tablespoon orange juice

1/2 orange rind -- diced

1/2 teaspoon peppercorns

4 green onions -- sliced into rings

1 teaspoon lemon juice -- or to taste

 

Steam the tofu for 10 minutes. While curds are steaming, make the

marinade: in a sauce pan, mix the soy sauce, orange juice, rind,

peppercorns, and half the green onions. Add 1/2 cup water. Bring to boil

and simmer for 5 minutes. Cut each piece of tofu into 18 pieces. Gently

mix in the marinade and soak the tofu cubes. Cool thoroughly. Chill until

ready to serve. Divide between two plates. Sprinkle with lemon juice and

remaining onion.

 

Calories 94; Exchanges 1 medium-fat meat; 1 vegetable

 

Recipe from Diabetic Cooking from Around the World by Vilma Liacouras

Chantiles MC by Kathy Meade 14 Jul 1997 SOAR - the Searchable Online

Archive of Recipes (http://soar.Berkeley.EDU/recipes/)

 

EMAIL from kitpath (Pat Hanneman) 3/99

- - - - - - - - - - - - - - - - - -

 

* Exported from MasterCook *

 

Spinach And Leek Soup - Moosewood

 

Recipe By : Sundays at Moosewood Restaurant Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Soups Appetizers

Soy Products

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons peanut oil

2 each garlic cloves -- minced

2 large leeks -- sliced

1 medium carrot -- sliced

very thinly -- into matchsticks

10 ounces fresh spinach -- washed and stemmed

1/2 cup canned water chestnuts -- drained and rinsed

and sliced

6 cups vegetable stock

2 tablespoons tamari

1 tablespoon rice vinegar

salt and pepper

five spice tofu -- strips

 

Buy or prepare the tofu. See FIVE-SPICE TOFU (Moosewood) for recipe.

 

Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil and

swirl to coat. Add garlic, leeks, carrots and lower to a simmer and cook,

covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to

high and add spinach and water chestnuts. Stir-fry for 2 minutes. Lower

heat to medium. Add warmed stock, tamari and rice vinegar. Season to

taste. Heat through but do not boil. Serve immediately, garnished with

tofu strips.

 

recipe from " Sundays at Moosewood Restaurant Cookbook "

 

EMAIL from kitpath (Pat Hanneman) 3/99

 

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