Ethnic Day

[Guest guest]

I'm not sure if these are " really " Chinese recipes, but it is what we

American's think of as being Chinese:

 

Tofu Fried Rice

Sweet-And-Sour Tofu

 

Both are from Paulette Mitchell's The Complete Soy Cookbook.

 

* Exported from MasterCook *

 

Sweet-And-Sour Tofu

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 124

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Fruits

Main Dishes, Vegetarian Vegetables

Mitchell: Complete Soy Cookbk

 

Amount Measure Ingredient -- Preparation Method

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

***FOR THE SWEET-AND-SOUR SAUCE***

2 tablespoons cold water

2 tablespoons cornstarch

1 cup pineapple juice

1/3 cup white rice vinegar

2 tablespoons low-sodium soy sauce

3 tablespoons tomato paste

2 tablespoons honey

1 tablespoon minced gingerroot

1 dash ground white pepper

***TO COMPLETE THE RECIPE***

1 tablespoon safflower oil

2 carrots -- thinly sliced

1 green bell pepper

cut into 1/4-inch-wide strips

1 red bell pepper

cut into 1/4-inch-wide strips

1 medium onion

cut into 1/4-inch-wide strips

2 teaspoons minced garlic

12 ounces silken extra-firm tofu

cut into 1/2-inch cubes -- (about 2 cups)

1 large tomato

(at room temperature)

cut into 16 wedges

8 ounces canned pineapple chunks -- drained

Garnish -- (optional)

toasted sesame seeds -- (see Tips)

scallion curls

 

Makes 4 servings

 

The art to a Chinese sweet-and-sour sauce is a combination of flavors that

balances the sweet and tart elements so that one does not overpower the

other yet both can be detected. Serve this over brown rice, couscous, or

buchwheat noodles.

 

Stir together the water and cornstarch in a medium bowl until smooth.

Whisk in the remaining sauce ingredients; set aside.

 

Heat the oil in a large nonstick skillet over medium-high heat. Add the

carrots, bell peppers, onion, and garlic; cook, stirring constantly, until

the carrots are crisp-tender, about 5 minutes.

 

Reduce the heat to medium. Stir the sweet-and-sour sauce; pour it over the

vegetables. Stir constantly until the sauce thickens slightly, about 1

minute. Gently stir in the tofu, tomato wedges, and pineapple chunks; heat

until warm, about 1 minute.

 

ADVANCE PREPARATION: The vegetables can be chopped in advance; prepare the

sauce and cook the dish just before serving.

 

VARIATION: Substitute for the carrots or bell peppers or add other

vegetables (up to 3 cups total) such as broccoli florets, cut asparagus, or

sliced mushrooms.

 

TIPS: Sesame seeds are sold with or without their brownish-gray hulls; they

are more nutritious if hulled. Because they contain oil, sesame seeds

become rancid at room temperature; in an airtight container, store them in

the refrigerator for up to 6 months or in the freezer for up to a year.

 

To toast sesame seeds, place them in a dry nonstick skillet over

medium-high heat for 3 to 5 minutes. Toss constantly and watch closely;

immediately remove the seeds from the pan when they become lightly browned.

As an alternative, spread the seeds on an ungreased baking sheet and bake

in a 350 F oven. Shake the pan or stir occasionally until the seeds are

lightly browned, about 10 minutes. Either method will give the seeds a

nutty flavor and a slightly crispy texture. It takes the same amount of

time to toast 1 tablespoon or 1/2 cup-so toast extra seeds, store them in

an airtight container, and refrigerate or freeze.

 

Per serving: Cal 261, Pro 10g, Carb 41.9g, Fat 5.9g, ChoI 0mg, Sod 388mg

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tofu Fried Rice

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 129

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Main Dishes, Vegetarian

Rice Vegetables

Mitchell: Complete Soy Cookbk

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons safflower oil

1/2 cup diced red bell pepper

1 carrot -- diced

1 rib celery -- diced

1 cup sliced mushrooms

2 medium scallions -- finely chopped

1 teaspoon minced garlic

3 cups cooked brown rice -- (see Tip)

2 tablespoons low-sodium soy sauce

1 dash ground white pepper -- or to taste

1 cup silken extra-firm tofu

in -- ¥

1/2 inch cubes

1/4 cup frozen baby peas -- thawed

garnish -- (optional)

red bell pepper strips

 

Makes 4 servings

 

With the addition of tofu and vegetables, stir-fried rice is transformed

from a simple side dish to become a satisfying entree. This is a

vegetarian version of one of my favorite recipes in " The 15-Minute Chicken

Gourmet " (Macmillan, 1997).

 

Heat the oil in a large nonstick skillet over medium-high heat. Add the

bell pepper, carrot, and celery; stir-fry until the vegetables are nearly

tender, about 3 minutes. Add the mushrooms, scallions, and garlic;

stir-fry until the vegetables are tender, about 2 minutes. Add the rice;

stir-fry for about 3 minutes.

 

Reduce the heat to medium; stir in the soy sauce and white pepper. Gently

stir in the tofu and peas; heat until the tofu is warm, about 2 minutes.

Adjust the seasonings to taste.

 

ADVANCE PREPARATION: This dish is best when prepared just before serving,

but it will keep, covered and refrigerated for up to 2 days. Stir in water

as needed when reheating.

 

VARIATIONS:

Substitute for the bell pepper, carrot, celery, or mushrooms or add other

vegetables (up to 4 cups total) such as cut asparagus, cauliflower florets,

bok choy, jicama, or water chestnuts.

 

In a separate skillet, scramble 2 eggs or 1/2 cup cholesterol-free egg

substitute; stir in with the tofu and peas.

 

TIPS: The shelf life of white rice is a year or longer; keep it in a

container with a tight-fitting lid in a dark, dry place. Brown rice will

keep for several months if stored in the refrigerator.

 

One cup of uncooked rice yields about 3 cups of cooked rice.

 

Per serving: Cal 249, Pro 9.6g, Carb 40.3g, Fat 5.5g, Chol 0mg, Sod 308mg

 

Converted by MC_Buster.

 

 

 

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schuller