One From This Weeks Winners

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This recipe was posted with This Weeks Winners at mc-recipe and SuzyQ.

 

* Exported from MasterCook *

 

Ginger Tofu over Sesame Rice

 

Recipe By : Adapted from Newman's Own Cookbook by P. Newman/A.

Hotchner

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

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

1 lb tofu -- extra firm

2/3 cup tamari soy sauce or regular soy sauce

2 tsp fresh gingerroot -- grated*

1/2 lg red pepper -- coarsely chopped

1 lg onion -- coarsely chopped

4 stalks bok choy

1 lg zucchini -- sliced 1/2 " thick

1 cup white rice -- cooked

3 tbsp sesame oil

 

Simmer the tofu in the soy sauce with the gingerroot, onion, and the

2-1/4 cups water for 1 hour. Allow to marinate for at least 1 hour or up

to 5.

 

Preheat the oven to 350°F.

 

Place the red pepper, bok choy, and zucchini in a large, shallow,

ovenproof dish and pour the tofu and marinade over them. raise for 30-60

minutes, depending on how you like your tofu or how much time you have.

I usually cook it until the tofu is browned and the sauce is bubbly.

 

To serve: Place the cooked white rice on the bottom of the plate. Cover

with the braised vegetables and then the tofu.

 

For garnishes: sliced hot peppers, sliced pickled garlic, sambal or

other hot sauce/paste.

 

For variation: dice the tofu into large cubes. Cook as called for.

 

 

 

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NOTES : * I didn't grate it. I like the flavor better when you slice it

thinly.

 

The original recipe is called Nell Newman's Marinated Ginger Tofu over

Crispy Browned Soba Noodles. I had made a noodle dish the night before

and didn't want noodles again. Plus I couldn't find soba noodles. So I

made the tofu itself and put it over white rice. The original recipe

also had onion and celery in it. I didn't have any celery in the house

(what I did have went bad) and I used 1/2 a large zucchini because that

is what I had.

 

Risa's other notes: I didn't have the time to marinate it for so long so

I put the tofu, onion, ginger and water in a casserole and marinated it

for a while then I put it in the microwave for 25 minutes on HIGH. Then

I let it sit and marinate a little longer.

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Tuesday Nights Dinner

 

My family used to go to a wonderful szechuan restaurant in Brooklyn

Heights, NY when I was a teenager - called Tai Feung Lau (or some

spelling like it). It was the greatest chinese food I ever ate. Still

can't find anything to beat it - even in Chinatown, NYC and everywhere

else I have eaten great chinese. This is are recipe from The Joyce Chen

Cookbook, 1964. She was the teacher of the chef at Tai Feung Lau. I

don't remember this dish, which isn't really chinese, but it was still

delicious. I also went to her restaurants in Cambridge, MA when I was a

teenager. Her food was always wonderful:

 

RisaG