227 Gourmet/Bon Appetit Recipes

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This is 1 of 227 Gourmet and Bon Appetit recipes added to The UK Recipe

Archive this week. These recipes are from September/December 1992. There

are now 1872 Gourmet and Bon Appetit recipes on-line at The UK Recipe

Archive in both Mastercook and Mealmaster formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Panfried Tofu With Oriental Garlic Sauce

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : November 1992

 

Amount Measure Ingredient -- Preparation Method

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

a -- (1-pound) block of

-- extra-firm or firm

-- tofu, rinsed

4 teaspoons cornstarch

1 cup water

2 tablespoons soy sauce -- up to 3

1 tablespoon cider vinegar

1 tablespoon Scotch

2 teaspoons sugar

1/8 teaspoon salt

2 1/2 tablespoons vegetable oil

3 large garlic cloves -- minced

a -- (1-inch) cube of

-- peeled fresh

-- gingerroot, minced

1 teaspoon Oriental sesame oil

1 scallion -- minced

cooked rice as an accompaniment if

-- desired

 

Cut the tofu crosswise into 4 slices and let the slices drain between a

double thickness of paper towels for 20 minutes.

 

While the tofu is draining, in a small bowl dissolve the cornstarch in

1/4 cup of the water and stir in the remaining 3/4 cup water, the soy

sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a

heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over

moderately high heat until it is hot but not smoking and in it stir-fry

the garlic until it is pale golden, being careful not to let it burn.

Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the

soy sauce mixture, add it to the garlic mixture, stirring, and bring the

sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the

sesame oil, and keep the sauce warm.

 

In a non-stick skillet heat the remaining 1 tablespoon vegetable oil

over high heat until it is hot but not smoking and in it brown the tofu

on all sides, turning it with tongs and transferring it as it is browned

to paper towels to drain. Divide the tofu between 2 plates and spoon

the sauce over it. Sprinkle the scallion over each serving and serve

the tofu with the rice.

 

Serves 2.

 

Gourmet November 1992

 

Converted by MC_Buster.

 

 

 

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--

Alan Hewitt