Vegetarian Cooking for Everyone

[Guest guest]

Yesterday I made the stir fry that I am posting below, using the Stock for

Stir-Fries sauce that I posted a few days ago. I used baked and seasoned

tofu that I had in the frig rather than make the caramelized tofu below.

It was sooooo good that my husband couldn't stop eating it and now I don't

any leftovers. Darn-a working woman needs them.

 

Kathleen

 

Buster has placed 3 MasterCook recipes in this file:

 

Caramelized Golden Tofu

Golden Tofu

Stir-Fried Broccoli, Mushrooms & Peppers w/Caramelized Tofu

 

Kathleen

--

* Exported from MasterCook *

 

Caramelized Golden Tofu

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 599

Serving Size : 1 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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

Golden Tofu

(see separate recipe)

2 tablespoons soy sauce

3 1/2 tablespoons light brown sugar

 

Makes about 1 1/2 cups.

 

Inspired by chef Barbara Tropp, this process transforms the Golden Tofu

into richly lacquered pieces that are delicious in stir-fries and Chinese

noodles. Cut it into triangles about 1/2 inch thick, as Barbara does, and

serve with slivered scallions and toasted sesame seeds.

 

While the Golden Tofu is cooking, mix the soy sauce and sugar in a small

bowl. Heat a wok or heavy skillet, add a tablespoon of the oil used to fry

the tofu or fresh peanut oil, and swirl it around the wok. When hot, add

the soy mixture, reduce the heat to medium, and add the tofu. Toss well,

then simmer for 2 minutes. Add 3 tablespoons water and cook until the

sauce coats the tofu with a syrupy glaze. Turn off the heat. Let the tofu

cool in the syrup for 10 minutes, then transfer to a serving dish.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Golden Tofu

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 598

Serving Size : 1 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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

1 pound packaged Chinese-style firm tofu

cut into slabs about 3/4 inch thick

2 tablespoons peanut oil

Salt

 

SERVES 2 TO 4

 

Golden, meaty, and chewy, this is one of the easiest ways to prepare tofu.

Use it in stir-fries, serve it with sea salt, soy sauce, or one of the

sauces listed ...[in the this book].

 

Drain, then blot the tofu with paper towels. Cut it into 3/4-inch cubes.

Heat the oil in medium nonstick skillet over fairly high heat. Add the

tofu and fry until golden. It takes several minutes to color, so let it

cook undisturbed while you do something else, then come back and turn the

pieces. While they should color, don't let them get dry and hard. Drain

briefly on paper towels, then slide onto a heated serving dish and salt

lightly.

 

GOLDEN TOFU WITH QUICK PEANUT SAUCE: Always a popular dish in Thai

restaurants, this is unthinkably easy to make, including the sauce. Fry

the tofu as described. If it's for an appetizer, cut it into cubes; if

it's your main dish, cut it into slabs. While it's cooking, make the Quick

Peanut Sauce (see separate recipe). Serve the tofu with the sauce spooned

over the top and garnish, if you wish, with thinly sliced scallions,

cilantro sprigs, or toasted sesame seeds.

 

GENTLY SIMMERED TOFU: If you wish to cook tofu with no oil, simply cut it

into cubes without bothering to drain it, then lower it into a pot of

lightly salted simmering water or the Stock for Stir-Fries, (see separate

recipe). Simmer gently for 5 minutes. Remove with a slotted spoon, drain

briefly on paper towels, then serve, warm or chilled....

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Stir-Fried Broccoli, Mushrooms & Peppers w/Caramelized Tofu

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 270

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 tablespoons roasted peanut oil

2 garlic cloves -- minced

1 teaspoon finely chopped ginger

8 ounces broccoli florets

6 ounces fresh shiitake or white mushrooms

stems removed from shiitakes -- thickly sliced

1 tablespoon rice wine vinegar

1 tablespoon brown sugar

1 tablespoon soy sauce

1/2 cup water or Stock for Stir-Fries

(see separate recipe)

1 red bell pepper

cut into long narrow strips

Caramelized Golden Tofu -- thinly sliced page

(see separate recipe)

2 scallions -- sliced

including an inch of the greens,

 

SERVES 4

 

The caramelized tofu provides a flavorful, chewy morsel, and the peppers

add a needed spot of color. If you have no time to make the tofu, use

strips of aburage, fried tofu, or commercially seasoned and pressed tofu.

 

Add the oil to a heated wok. When hot, add the garlic and ginger and

stir-fry for 1 minute. Add the broccoli and mushrooms and stir-fry for 2

minutes. Add the remaining ingredients, except the tofu and scallions,

then cover and cook until the broccoli is tender, 4 to 5 minutes. Add the

tofu and cook for 2 minutes more. Serve garnished with the scallions.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 1074 0 630 0 1365 0 0 0 0 32854 0 0 0 0 0 0 0

 

 

schuller