Guest guest Posted June 22, 1999 Report Share Posted June 22, 1999 * Exported from MasterCook * Baked Thai Tofu With Cucumber Relish Recipe By :Veggie Life Magazine, November 1998, page 26 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds firm tofu cut in 12 flat rectangles ***MARINADE*** 1 cup vegetable stock 2 tablespoons soy sauce 1 tablespoon chile paste Cooking spray ***CUCUMBER RELISH*** 1/4 cup rice wine vinegar 1/4 cup sugar 1/4 cup water 10 cilantro stems 2 cloves garlic -- minced Salt -- to taste 1 cucumber cut in half lengthwise seeds removed -- thinly sliced 1 teaspoon minced ginger root 1/4 teaspoon chile paste 2 tablespoons coarsely chopped cilantro leaves -- (optional) Makes 6 servings Most Thai recipes include the instructions " brung tam chop jai, " or season to taste. " In older recipes, no quantities were given. Thais believe each cook tends to favor one of the four basic seasonings (hot. sweet, sour, or salty) and will season to his or her own preference. 1. Arrange tofu slices in a large shallow dish. Mix together marinade ingredients, pour over tofu, cover, and refrigerate overnight. 2. Preheat oven to 400g. Spray a baking sheet with cooking spray. Drain tofu and gently place slices on sheet. Spray lightly with cooking spray. Bake about one hour, turning occasionally, until lightly browned. 3. While tofu is baking, prepare Cucumber Relish. In a medium pan, combine vinegar, sugar, water, cilantro stems, garlic, and salt. Bring to a boil; stir until sugar dissolves. Strain and cool. 4. In a medium bowl, mix together cucumber, ginger, chile paste, and chopped cilantro, if desired. Pour vinegar mixture over, and let stand, uncovered, while tofu bakes. Serve tofu with relish. VEGAN PER SERVlNG: 154 CAL (27% from fat), 11g PROT, 4.5g FAT. 16g CARB, 219mg SOD, 0mg CHOL. 1g FIBER - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 7g Total Fat; (33% calories from fat); 14g Protein; 20g Carbohydrate; trace Cholesterol; 628mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Fried Tofu With Basil Recipe By :Vegetarian Times, January 1999, page 55 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Soyfoods Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 4 cloves garlic -- minced 2 small fresh red or green chile peppers seeded and minced 1 pound extra-firm tofu drained and cut into 1-inch cubes 1 tablespoon tamari or soy sauce 1 teaspoon sugar 1/2 pound fresh green beans trimmed and cut into 1/2-inch lengths 1/2 cup chopped fresh basil 6 SERVINGS DAIRY~FREE This stir-fry dish uses just a few ingredients, but the flavor is wonderfully complex. The Thai Lemon Grass and Chile Soup and the Bangkok Noodles make tasty accompaniments. (See separage recipes.) Heat wok or large deep skillet over high heat. Add oil and when hot, add garlic and chilies and stir-fry 2 to 3 minutes. Add tofu and stir-fry until tofu is heated through, about 2 minutes. Add soy sauce and sugar and mix well. Add beans and cook just until bright green, 1 to 2 minutes more. Add basil and mix thoroughly. Transfer to warm platter and serve hot. Per serving: 148 cal.; 13g prot.; 9g total fat (1g sat. Fat); 7g carb.; 0 chol.; 148mg sod.; 1g fiber Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 7g Total Fat; (58% calories from fat); 8g Protein; 3g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempeh Braised in Coconut Milk w/ Lemongrass - Lorna Sass Recipe By :The New Soy Cookbook - Lorna Sass Serving Size : 1 Preparation Time :0:00 Categories : Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tempeh, preferably mixed grain 1 1/2 tablespoons peanut oil 1 tablespoon garlic -- slivered 1 1/2 cups leeks -- thinly sliced 1 can coconut milk -- 14 oz. 1 cup red bell pepper -- diced 1 cup celery -- diced 1/2 pound mushrooms -- slice 1/2 " thi= 2 stalks lemongrass (4 " long) -- cut into 1 " pieces 1/2 teaspoon red pepper flakes 1 1/2 tablespoons barley miso dissolved in 1/4 c. hot water 4 ounces snow peas -- cut into 1/2 " strips soy sauce -- to taste 1/2 cup cilantro -- loosely packed 1 1/2 tablespoons fresh lime juice cilantro sprigs -- for garnish 1. Cut the tempeh in half crosswise. Cut each slab in half horizontally. Heat a large nonstick skillet over medium heat. Lightly brush both sides of each pieces of tempeh with oil and set it in the skillet. Cover and cook until speckled with dark brown spots, about 2 minutes. Flip over, cover, and brown on the second side, 1 to 2 minutes. 2. Transfer the tempeh to a cutting board. When cool enough to handle, cut into 1-inch " fingers " . Holding the knife at a 45-degree angle, cut each finger on the bias into slices about 1/2-inch thick. Set aside. 3. Heat 1 T. of oil in a large saucepan over medium heat. Lightly brown the garlic, add the leeks, and saute for 1 minute, stirring frequently. Stir in the coconut milk, reserved tempeh, red pepper, celery, mushrooms, lemongrass, and crushed red pepper. Bring to a boil. Cover and cook at a gentle boil for 15 minutes. 4. Remove the pieces of lemongrass and stir in the dissolved miso and snow peas. If the mixture is not quite salty enough, add soy sauce to taste. Just before serving, stir in the chopped cilantro and lime juice to taste. Garnish with cilantro sprigs. Serve over jasmine or basmati rice or Japanese udon. Serves 3. NOTE: " If fresh lemongrass is not available, Thai Kitchen's jarred lemongrass packed in water is a viable substitiute. " REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol,com] - - - - - - - - - - - - - - - - - - - Per serving: 1034 Calories (kcal); 80g Total Fat; (64% calories from fat); 21g Protein; 77g Carbohydrate; 0mg Cholesterol; 216mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 1 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Broccoli And Tofu Recipe By :Vegetarian Times Magazine, February 1999, page 38 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large crowns broccoli cut into bite-size florets 1 pound firm or extra-firm tofu well-drained and cut into thin strips 3/4 cup spicy Thai peanut sauce preferably reduced-fat Salt to taste 4 SERVINGS DAIRY-FREE Serve with long noodles (such as udon, soba or linguine) seasoned with sesame oil, soy sauce and red bell pepper strips. Steam broccoli florets in a stir-fry pan or wok with about 1/2 inch of water, covered, until tender-crisp, about 3 minutes. Gently stir in tofu and peanut sauce. Cook, stirring often, over medium heat until heated through. Season with salt and serve right away. PER SERVING: 198 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 13G CARB.; O CHOL.; 952MG SOD.; 2G FIBER - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tofu Sate With Green Chile And Lime Sauce Recipe By :Veggie Life Magazine, November 1998, page 28 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds firm tofu -- cubed, drained 12 bamboo skewers Cooking spray ***MARINADE*** 1/2 cup vegetable stock 1 tablespoon soy sauce 1 1/2 teaspoons turmeric 1/4 teaspoon sesame oil 1/4 teaspoon cumin 1/4 teaspoon cardamom 1/4 teaspoon coriander 1/4 teaspoon black pepper 1/4 teaspoon red chile flakes ***SAUCE*** 3 hot green chiles -- sliced (remove seeds if desired) 1 scallion with some green -- chopped 1/2 teaspoon grated lime zest 1 tablespoon fresh lime juice 1 teaspoon chopped ginger root 2 tablespoons peanut butter 1/4 cup vegetable stock 1 1/2 teaspoons brown sugar 1/4 cup coarsely chopped cilantro leaves 1 tablespoon chopped roasted peanuts -- (optional) Makes 6 servings Indonesia, Thailand, and Malaysia are famed for their " sates, " or " satays, " which simply means " skewered and grilled " Fiery chile- based condiments, or " sambals, " are served with most meals. 1. In a large bowl, combine marinade ingredients. Add tofu, cover, and refrigerate overnight. 2. Soak skewers in ice water 20 minutes. Drain tofu, reserving marinade. Thread tofu on skewers. Spray all sides with cooking spray. Preheat broiler or prepare grill. 3. Broil or grill until evenly browned, brushing frequently with reserved marinade. 4. While skewers are cooking, prepare sauce: Place all sauce ingredients except cilantro and peanuts in blender. Blend until smooth. Pour in serving bowl. Just before serving, stir in cilantro. Garnish with chopped peanuts, if desired. VEGAN PER SERVING: 156 CAL (41% from fat). 12g PROT. 7g FAT. 9g CARB. 221mg SOD. 0mg CHOL, 1g FIBER - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 10g Total Fat; (47% calories from fat); 15g Protein; 11g Carbohydrate; trace Cholesterol; 413mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. 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