Vegetarian Cooking for Everyone

[Guest guest]

Here are 3 tofu & tempeh recipes from our Cookbook of the Week (week 2):

 

* Exported from MasterCook *

 

Malaysian-Inspired Tofu Curry

 

Recipe By : " Vegetarian Cooking for Everyone " by Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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

2 boxes silken-firm or extra-firm tofu -- (10-ounce)

2 cans unsweetened coconut milk or 1 can coconut -- (15-ounce)

-- milk mixed with 1 cup water

2 teaspoons light brown sugar

salt

1 tablespoon ground coriander

2 teaspoons curry powder

1/2 teaspoon turmeric

1/4 teaspoon cayenne

1 teaspoon taramind paste -- see cook's note

2 large clov garlic -- minced

1 tablespoon finely chopped ginger

4 roma tomatoes -- seeded and diced

4 green onions -- including the firm

-- greens, chopped

1 lime -- juice of

cilantro -- chopped

hot cooked Chinese egg noodles; linguine

-- or rice

 

Cook's note: Taramind paste comes from the taramind tree; it's an important

seasoning in several cultures. The paste can be found in Asian, Indian and

Mexican markets.

 

1. Drain then dice the tofu into 1/2-inch cubes. Combine the coconut milk,

sugar, 1/2 teaspoon salt, spices, tamarind paste, garlic and ginger in a medium

skillet. Boil for 1 minute, then add tofu. Lower the heat and simmer 10

minutes.

 

2. Add the tomatoes and green onions and simmer approximately 10 minutes more.

Add the lime juice and salt for taste. Serve garnished with chopped cilantro

over Chinese egg noodles, linguine or rice.

 

Yield: 4-6 servings

 

Formatted by Pam Erickson <berick using MC Buster

 

 

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

 

 

* Exported from MasterCook *

 

Marinated and Fried Tempeh, Indonesian Style

 

Recipe By : Deborah Madison, Vegetarian Cooking for Everyone

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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

1 pkg tempeh -- 8 to 10 oz

1 1/2 teaspoons tamarind paste

1/2 onion -- thinly sliced

3 slices ginger

1 teaspoon ground coriander

1 bay leaf

1/8 teaspoon red pepper flakes

1 teaspoon brown sugar

2 pieces galangal -- optional

3/4 cup peanut oil

 

Cut the tempeh into slices about 1/2 inch thick or a little less. Combine 1 1/2

cups water with the remaining ingredients except the oil and bring to a boil.

Add the tempeh, then lower the heat and simmer, covered, for 30 minutes or until

all the liquid is absorbed. Heat the oil in a medium skillet. When hot enough to

sizzle a bread crumb, add the tempeh and fry in batches over high heat until

golden and crisp, about 3 to 5 minutes. Drain briefly on paper towels, then

serve with sea salt, a chutney, or peanut sauce.

 

Serves 2-4

 

 

 

 

 

 

 

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

 

 

* Exported from MasterCook *

 

Marinated Grilled Tofu with Hoisin Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 602

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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

1 pound Chinese-style firm tofu

1/3 cup hoisin sauce

2 teaspoons lemon thyme or regular thyme -- chopped

1 teaspoon fresh chopped marjoram or 2 pinches dried

1/4 cup dry sherry

2 tablespoons olive oil

1 large clove garlic -- crushed

1/2 teaspoon freshly milled pepper

1 tablespoon toasted black or white sesame seeds

2 scallions, including greens -- sliced into rounds

 

Cut the tofu into rectangles or triangles 1/2-inch thick. Set on paper

towels to drain. Combine the hoisin sauce with the herbs, sherry, olive oil,

garlic, and pepper. Place the drained tofu in a baking dish and score the tops,

making diagonal cuts about halfway through each piece. Brush the marinade

generously over the tofu, cover, and refrigerate until ready to cook.

To broil, place the tofu about 4 to 5 inches under the heat and broil until

the top is bubbling and the tofu is heated through, about 7 to 10 minutes. For

grilling, brush both sides with the marinade and grill on both sides, about 15

minutes in all. Serve with the sesame seeds and scallions on top.

 

 

Serves 2 to 4

 

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