Need help with tofu/bean curb recipes

[Guest guest]

Good Morning Friends:

I am looking for recipes using tofu/bean curd with vegetables.

 

Also, is tofu and bean curd the same?  Am I correct in thinking tofu is good

for you and low in calories?

 

I cannot eat hot/spicey foods but like soy sauce, bead molasses and such. 

Can I stir fry vegetables with soy sauce and garlic to serve with rice?

 

Thanks for your help

 

 

 

 

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[Guest guest]

hi ,

tofu and bean curd are basically the same thing.

there's been some debate about whether soy products

are as healthy as has been claimed. as with most

things, moderation is the key, imo.

 

i'm going to repost a recipe that i love that is

veggies stir-fried with soy sauce. i serve it with

rice noodles, but you could use rice too. i don't put

tofu in it, but i bet fried tofu would be a nice

addition. i'll post it now.

 

susie

 

--- BANFUR3 wrote:

 

> Good Morning Friends:

> I am looking for recipes using tofu/bean curd with

> vegetables.

>

> Also, is tofu and bean curd the same?  Am I correct

> in thinking tofu is good

> for you and low in calories?

>

> I cannot eat hot/spicey foods but like soy sauce,

> bead molasses and such. 

> Can I stir fry vegetables with soy sauce and garlic

> to serve with rice?

>

> Thanks for your help

>

>

>

>

> **************************************

> AOL now offers free email to everyone.

> Find out more about what's free from AOL at

> http://www.aol.com.

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

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[Guest guest]

Thank you Wee and Susie for your help.

The person owning the Tofu list contacted me and I have joined. I have also

checked out the recipes you suggested.

I am excited. There is a small take out restaurant in my town that has a

dish called Buddhist Delight that is bean curd and vegs served over rice and I

love it.

 

 

 

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[Guest guest]

, BANFUR3 wrote:

>There is a small take out restaurant in my town that has a

> dish called Buddhist Delight that is bean curd and vegs served over rice and I

> love it.

>

 

Yum! I also love that Buddhist Delight dish.

Wonderful stuff.

 

~ PT ~

 

No man was ever glorious,

who was not laborious.

~ Benjamin Franklin (1706-1790)

[Guest guest]

Here's the recipe...from Joanie

 

 

 

Buddhist Delight (Stir Fry)

Traditionally served on New Year's Day.

 

4 dried Shiitake or Chinese black mushrooms

1/2 cup dried lily buds

4 dried bean curd sticks

8 oz. bamboo shoots

6 fresh water chestnuts

2 large carrots

1 cup shredded Napa cabbage

4 oz. snow peas

1/4 cup canned gingko nuts

1 knuckle of ginger, crushed

 

~~~Sauce~~~

4 TB reserved mushroom soaking liquid or vegetable stock

1 TB Chinese rice wine or dry sherry

1 TB dark soy sauce

1 tsp. sugar

1/2 tsp. sesame oil

 

~~~Other~~~

Vegetable or peanut oil for stir frying, as needed

 

Salt, to taste

 

1. In separate bowls, soak the mushrooms, dried lily buds, and dried bean

curd sticks in hot water

for 20 to 30 minutes to soften. Squeeze out any excess liquid. Reserve the

mushroom soaking liquid,

straining it if necessary to remove any grit. Remove the stems and cut the

mushroom tops in half if

desired.

 

2. Slice the bamboo shoots. Peel and finely chop the water chestnuts. Peel

the carrots, cut in half,

and cut lengthwise into thin strips. Shred the Napa cabbage. String the snow

peas and cut in half.

Drain the gingko nuts. Crush the ginger.

 

3. Combine the reserved mushroom soaking liquid or vegetarian stock with the

Chinese rice wine or

sherry, dark soy sauce, sugar and sesame oil. Set aside.

 

4. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the

heated wok.

 

5. When the oil is hot, add the carrots. Stir fry for 1 minute, and add the

dried mushrooms and lily

buds.

 

Stir fry for 1 minute, and add the water chestnuts, bamboo shoots, snow peas

and ginger. Stir in the

shredded cabbage and gingko nuts. Add the bean curd sticks.

 

6. Add the sauce ingredients and bring to a boil. Cover, turn down the heat

and let the vegetables

simmer for 5 minutes. Taste and add salt or other seasonings as desired.

Serve hot.