Guest guest Posted September 7, 1999 Report Share Posted September 7, 1999 Golden-Fried Bean Curd with Tomatoes Vietnamese Tofu Vietnamese Tofu Kabobs with Watercress Salad * Exported from MasterCook * Golden-Fried Bean Curd With Tomatoes Recipe By :Vegetarian Times Magazine, April 1998, page Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu -- well drained 1 cup peanut oil for frying 4 shallots -- thinly sliced 4 cloves garlic -- thinly sliced 1 1/4 pounds ripe tomatoes -- seeded and diced into 1/2-inch pieces Vegetarian Nuoc Main -- (recipe follows) 1 tablespoon light brown sugar 1/2 cup vegetable stock 1 teaspoon rice wine vinegar 2 green onions white and green parts sliced diagonally for garnish 2 tablespoons cilantro leaves for garnish ***VEGETARIAN NUOC MAIN*** 2 minced garlic cloves 1 minced and seeded serrano chilies -- (1 to 2) 2 tablespoons light brown sugar 2 tablespoons fresh lime juice 1/4 cup rice wine vinegar 1/4 cup Chinese mushroom-based soy sauce (available in Chinese markets) or tamari. 4 SERVINGS VEGAN In Vegetarian Cooking for Everyone (Broadway Books, 1997), author Deborah Madison suggests serving this over Asian noodles, pasta or rice. Her Vegetarian Nuoc Main is an easy-to make tasty substitute for the traditional Vietnamese fermented fish sauce (called Nam Pla in Thailand). Cut tofu into 1/4-inch cubes. In wok or large, deep skillet, heat oil over medium-high heat. When hot enough to sizzle a drop of water, fry tofu in two batches until golden and firm, about 7 minutes. Remove tofu to paper towels. Carefully pour off oil. Return wok or skillet to heat and add 1 tablespoon peanut oil. When hot, add shallots and stir-fry 30 seconds. Add garlic and stir-fry 1 minute more. Add tomatoes, 2 tablespoons Vegetarian Nuoc Main and sugar. Stir-fry 1 minute, then reduce heat and simmer, covered, 15 minutes. Pour in stock, add tofu, and cook, uncovered and stirring frequently, until tofu is heated through, about 5 minutes. Season to taste with rice wine vinegar and additional Nuoc Main Sauce. Transfer to a serving bowl, garnish with green onions and cilantro. NOTE: To make Vegetarian Nuoc Main, mix 2 minced garlic cloves, 1 or 2 minced and seeded serrano chilies, 2 tablespoons light brown sugar, 2 tablespoons fresh lime juice, 1/4 cup rice wine vinegar, 1/4 cup Chinese mushroom-based soy sauce (available in Chinese markets) or tamari. PER SERVING:169 CAL.;9G PROT.;1G TOTAL FAT (1G SAT. FAT); 13G CARB.; 0 CHOL.; 56MG SOD.; 2G FIBER. - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 6g Total Fat; (27% calories from fat); 12g Protein; 24g Carbohydrate; trace Cholesterol; 230mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 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 0 0 * Exported from MasterCook * Vietnamese Tofu Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cake of firm or extra firm tofu 3 tablespoons fresh ginger juice 5 large cloves sliced garlic 3 large shallots sliced -- (3 to 4) hot chili pepper paste (sambal olek) to taste fresh ground black pepper finely chopped scallions fresh squeezed lime juice - from one lime 1 stalk lemongrass -- chopped very fine Slice tofu lengthwise in half and then into bite sized cubes. Drain very well on cloth towels or paper towels for a few hours pressing very lightly every so often. Marinate the tofu in hot sauce, ginger juice, and chopped lemon grass for a few hours. Heat some oil in a non stick pan. Add shallots and garlic and sauté until golden-brown. Remove and reserve. Add a little more oil if necessary and fry the tofu (drain and reserve marinade) until browned on all sides. Add the garlic/shallots and cook for several minutes. Add the reserved marinade and cook for a few minutes until somewhat dry. Serve over jasmine rice with a squeeze of fresh lime juice and a generous helping of chopped scallions. You can add slices of fresh Thai chili peppers and fresh ground black pepper if you wish. Cuisine: " Vietnamese " Source: " " Frank Durante " - ftdurant " - - - - - - - - - - - - - - - - - - - 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 NOTES : Here is a modified version of a Vietnamese recipe I found which calls for the addition of nouc mam (fish sauce). Adjust ingredients to your taste. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Tofu Kabobs With Watercress Salad Recipe By :Vegetarian Times Magazine, June 1999, page 26 Serving Size : 4 Preparation Time :0:00 Categories : Grilling Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh lime juice 2 tablespoons tamari or dark soy sauce 2 tablespoons light or dark brown sugar 1 tablespoon vegetable oil 4 medium clove garlic -- minced 2 serrano or jalapeno chile peppers seeded and minced 1 pound extra-firm tofu -- well drained 1 large red bell pepper cut into 1 1/4-inch pieces 5 cups watercress -- (4 oz.) tough stems trimmed 1 cup thinly sliced seedless cucumber 1 cup bean sprouts -- rinsed 1/4 cup unsalted dry-roasted peanuts -- coarsely chopped 4 SERVINGS DAIRY-FREE Tofu really perks up when it soaks in the flavors of this vibrant Asian-inspired marinade. If you are using wooden skewers, remember to soak them in water for at least 1 hour to prevent them from scorching on the grill. In small bowl, whisk together lime juice, tamari, sugar, oil, garlic and peppers. Blot tofu dry with paper towels and cut into 11/4-inch cubes. Place in shallow glass or ceramic dish. Spoon half the lime juice mixture over tofu, stirring gently to coat. Cover and marinate in the refrigerator at least 2 hours or up to 1 day. Stir 1 tablespoon water into remaining lime juice mixture (this will become salad dressing), cover and refrigerate. Prepare a hot charcoal fire or preheat gas grill on high. Remove tofu from marinade, reserving marinade for basting. Alternately thread tofu cubes and red pepper pieces onto four 14-inch or eight 10-inch skewers. In large bowl, combine watercress, cucumber and bean sprouts. Lightly oil grill rack. Grill tofu skewers, turning and basting occasionally with reserved marinade, until lightly browned on all sides, 6 to 8 minutes total. Toss watercress salad with reserved dressing. Divide salad among plates and top with tofu skewers. Sprinkle with peanuts and serve right away. PER SERVING: 209 CAL.; 14G PROT.; 12G TOTAL FAT (1g SAT. FAT); 17G CARB.; 0 CHOL.; 496MG SOD.; 3G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 11g Total Fat; (51% calories from fat); 14g Protein; 9g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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