Guest guest Posted October 27, 1999 Report Share Posted October 27, 1999 I finally have both my computer back and the cookbook of the week! I really like this cookbook. Indeed, I like all of Lorna Sass' books. Note that these recipes (and many others in this book) are inter-related. IE, the Baked Seasoned Tofu is used as an ingredient in the spring rolls and the Asian Slaw. So do look at the recipes carefully to ensure you don't delete one that is required in a recipe you do keep. Ellen C. Vegetable Spring Rolls w/ Baked Seasoned Tofu Baked Seasoned Tofu Peanut Miso Dressing and Dipping Sauce Asian Slaw w/ Tofu Croutons * Exported from MasterCook Mac * Baked Seasoned Tofu Recipe By : The New Soy Cookbook, Lorna Sass Serving Size : 1 Preparation Time :0:00 Categories : Tofu Vegan Vegetarian Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lowfat extra-firm tofu -- drained, pressed 1 1/4 cups water 1/4 cup soy sauce 1 tablespoon fresh ginger root -- coarsely chopped 1 tablespoon garlic -- chopped 4 star anise -- broken into petals 1/4 teaspoon red pepper flakes 1 1/2 teaspoons Asian sesame oil 2 teaspoons sesame seeds 1. Set the block of tofu on a cutting board with the longer end of the block facing you. Using a serrated knife, cut the tofu crosswise into nine slices, each a scant 1/2-inch thick. Cut each slice in half to create 2 squares. Set aside. 2. Place a rack in the center of the oven. Preheat the oven to 450ƒ F. In a 10 or 12-inch skillet, combine the water, soy sauce, ginger, garlic, star anise, and red pepper flakes. Arrange the tofu squares in the marinade in one layer. Over high heat, bring to a boil. Cover, reduce heat to medium-low, and simmer for 15 minutes. 3. Meanwhile, brush the sesame oil on the bottom of a large, shallow baking dish (about 7 by 11 inches). When the tofu squares are ready, carefully remove them one by one from the simmering marinade, brush off any bits of garlic or ginger, and set in the baking dish. Flip over each piece so that the second side gets a light coating of the oil. Sprinkle with 1 teaspoon of the sesame seeds. Bake uncovered until the top is a deep caramel-brown, 15 to 20 minutes. Flip over, sprinkle with the remaining sesame seeds, and bake until the second side is deeply browned, about 15 minutes. 4. Remove the baking dish from the oven and set on a rack. (The tofu will become firmer as it cools). When cool, refrigerate in a tightly sealed container until needed, up to a week. Makes about 3/4 pound. - - - - - - - - - - - - - - - - - - _____ * Exported from MasterCook Mac * Peanut Miso Dressing and Dipping Sauce Recipe By : The New Soy Cookbook, Lorna Sass Serving Size : 1 Preparation Time :0:00 Categories : Salad Dressings Sauces & Gravies Vegan Vegetarian Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large garlic clove 1 chunk fresh ginger root -- 2 " chunk 1/3 cup hot water 1/2 cup unsalted peanut butter -- nonhydrogenated 2 tablespoons sweet white miso 1 tablespoon soy sauce 3 tablespoons fresh lime juice chili oil -- to taste 1. With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and soy sauce. Blend until smooth. 2. Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing. Makes about 1 1/4 cups. - - - - - - - - - - - - - - - - - - _____ * Exported from MasterCook Mac * Vegetable Spring Rolls w/ Baked Seasoned Tofu Recipe By : The New Soy Cookbook, Lorna Sass Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Oriental Tofu Vegan Vegetarian Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce bean thread noodles -- cooked and drained 1 1/2 cups napa cabbage -- shredded 1/2 cup carrot -- grated 1/3 cup scallion -- thinly sliced 12 rice paper rounds -- 8 " diameter 4 ounces Baked Seasoned Tofu -- see recipe (1 cup) 24 large basil leaves Peanut Miso Dressing -- see recipe 1. Gently squeeze the cooked bean thread noodles to release excess moisture. Chop them coarsely. In a large bowl, toss together the noodles, cabbage, carrot, and scallions. 2. Fill a 10-inch pie plate with warm water. Submerge one of the rice papers in the water and soak just until pliable, 30 to 60 seconds. Transfer to a clean kitchen towel and blot gently to dry. Arrange about 1/4 cup of the noodle mixture along the bottom third of the rice paper. Distribute 5 or 6 tofu cubes and 2 basil leaves on the noodles. Lift the bottom edge over the filling, fold the sides toward the center, and roll up as tightly as possible. Repeat with the remaining rice papers. 3. Serve the spring rolls immediately. Alternatively, refrigerate in a tightly sealed container for up to 2 days. (Return to room temperature before serving.) Divide the dipping sauce among several small bowls and serve alongside. Makes 10 to 12 spring rolls. - - - - - - - - - - - - - - - - - - NOTES : " You'll be able to buy the bean thread noodles and rice paper wrappers in most Asian groceries, particularly those that specialize in Thai or Vietnamese ingredients. The wrappers are fragile and break or tear easily, so have a few extra on hand when preparing this dish. " _____ * Exported from MasterCook Mac * Asian Slaw w/ Tofu Croutons Recipe By : The New Soy Cookbook, Lorna Sass Serving Size : 4 Preparation Time :0:00 Categories : Oriental Salad Dressings Salads Tofu Vegan Vegetarian Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound napa cabbage -- shredded 1 cup red bell pepper -- diced 1/2 cup scallion -- thinly sliced 4 ounces Baked Seasoned Tofu, cut in 1/4 " dice -- see recipe 2/3 cup Peanut Miso Dressing -- see recipe 1. In a large serving bowl or storage container, combine the cabbage, bell pepper, scallions, and tofu. Toss in enough dressing to coat the slaw thoroughly. Serves 4 to 6. - - - - - - - - - - - - - - - - - - NOTES : " Napa cabbage is the ideal choice for this simple slaw, but it's a bit delicate. For optimum taste and texture, spin the rinsed leaves dry before shredding them, and toss in the dressing just before serving. A practical solution is to dress just the amount you'll be needing. For a sturdier slaw that can be refrigerated for a few days, use green head cabbage, or a mixture of green and red cabbages, instead of napa. " _____ Quote Link to comment Share on other sites More sharing options...
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