Tofu! - Napa Cabbage Leaves With Gingered Tofu and Peanut Mince

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* Exported from MasterCook *

 

Napa Cabbage Leaves With Gingered Tofu and Peanut Mince

 

Recipe By :This Can't Be Tofu! - Deborah Madison, pg 26

Serving Size : 25 Preparation Time :0:00

Categories : Appetizers: Tofu Up Front

 

Amount Measure Ingredient -- Preparation Method

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

Gingered Tofu and Peanut Mince

25 napa cabbage leaves -- at least 6 " long

Peanut Sauce

 

Prepare the gingered tofu and peanut mince and let it cool.

 

Remove the tough stem ends from the napa cabbage by cutting out a " V " shape.

Dip the leaves, a few at a time, into boiling water for 30 seconds, then spread

them on a clean kitchen towel to dry.

 

Mound 1 tablespoon of the filling at the broadest part of each leaf, then fold

over the sides and roll, tucking in the sides as you go. Arrange on a serving

plate, seam side down, with bowls of peanut sauce for dipping.

 

S(ISBN):

" 1-57284-023-4 "

Copyright:

" 2000 "

Yield:

" 25 packets "

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

 

Per Serving (excluding unknown items): 88 Calories; 6g Fat (55.3% calories from

fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 177mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 926843 0

 

 

* Exported from MasterCook *

 

Gingered Tofu and Peanut Mince

 

Recipe By :This Can't Be Tofu! - Deborah Madison, pg 27

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers: Tofu Up Front

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon tamarind paste

2 1/2 tablespoons barley malt syrup or light brown sugar

1 carton firm or extra-firm tofu -- drained, wrapped in a towel,

and pressed

1/2 cup deep-fried tofu -- optional, finely sliced

2 tablespoons roasted peanut oil

1 tablespoon minced garlic

4 large shallots -- thinly sliced

1/4 cup ginger -- finely minced

salt and freshly ground black pepper

1/2 cup roasted unsalted peanuts -- coarsely chopped

1/2 cup chopped cilantro -- plus cilantro leaves for garnish

1 bunch spinach -- leaves only, chopped into large pieces

4 scallions -- including a few inches of the greens,

thinly sliced

 

 

Mash and dissolve the tamarind paste into 1/2 cup boiling water. If it doesn't

dissolve evenly, use a rubber scraper to force it through a strainer. Stir in

the barley malt syrup. When you're ready to cook, crumble the tofu with your

hands. It should resemble ground meat, but don't worry about making the pieces

even in size.

 

Heat a skillet or wok, then add 1 tablespoon oil. When hot and fragrant, add

the garlic and shallots and stir-fry for about 1 minute. Remove to a bowl.

 

Return the pan to the heat, add the remaining oil and when hot, add the tofu.

Stir-fry, breaking up any larger chunks, until it's firm and dry. Add the

diluted tamarind, cooked garlic and shallots, and ginger. Season with 1

teaspoon salt and cook for about 3 minutes. Add the peanuts and cilantro, and

season well with pepper. Remove to a bowl.

 

Add the spinach to the pan with a pinch of salt, and stir-fry until wilted.

Pour off any juices, then return the tofu mixture to the pan, add the scallions,

and toss well. Taste for salt and season with more pepper, if desired. Mound

in a bowl or on a platter and garnish with cilantro sprigs.

 

This crunchy dish looks like ground pork laced with dark green spinach leaves.

Amazingly, the large amount of ginger doesn't overwhelm, and leftovers keep for

days. Nothing if not versatile, gingered tofu can be spooned over rice, tossed

with Chinese egg noodles, scattered over a noodle cake, and used as a filling

for spring rolls, wontons, or lettuce or cabbage leaves.

 

 

S(ISBN):

" 1-57284-023-4 "

Copyright:

" 2000 "

Yield:

" 3 1/2 cups "

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

 

Per Serving (excluding unknown items): 1195 Calories; 77g Fat (54.9% calories

from fat); 47g Protein; 95g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

95mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 0 Fruit;

13 Fat; 3 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 4082 5290 0 1074 0 0 0 0 4408 0 0 0 0

 

 

* Exported from MasterCook *

 

Peanut Sauce

 

Recipe By :This Can't Be Tofu! - Deborah Madison, pg 32

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers: Tofu Up Front

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup peanut butter -- chunky or smooth, preferably

unsweetened

1 large garlic clove

3 tablespoons regular or thin soy sauce

2 tablespoons balsamic or Chinese black vinegar

1 tablespoon sugar

1/8 teaspoon cayenne pepper -- to taste

1/4 teaspoon salt

1/2 cup hot water

 

Combine all the ingredients in a food processor, except the water, and puree

until smooth. Gradually pour in the water. Taste for salt and cayenne, adding

more if necessary.

 

S(ISBN):

" 1-57284-023-4 "

Copyright:

" 2000 "

Yield:

" 1 cup "

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

 

Per Serving (excluding unknown items): 852 Calories; 66g Fat (64.8% calories

from fat); 36g Protein; 45g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

4226mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 11 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 1396 2140 0 0 0 0