Tofu! - Fried Tofu and Pepper Curry With Cashews

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* Exported from MasterCook *

 

Fried Tofu and Pepper Curry With Cashews

 

Recipe By :Deborah Madison

Serving Size : 3 Preparation Time :0:00

Categories : Curries & Braises Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 carton firm tofu

1 1/2 cups peanut oil -- for frying

1 small onion -- thinly sliced

1 red bell pepper -- thinly sliced

2 serrano chiles -- minced or finely diced

1 teaspoon Thai red curry paste -- (1 to 2)

1 cup coconut milk

1/2 cup Vegetable Stock for Asian Dishes -- or water

salt

3 tablespoons cashews -- roasted, chopped

1/3 cup cilantro leaves, whole -- coarsely chopped

 

Drain the tofu, then wrap in a towel and press while you prepare the rest of the

ingredients. Cut into 1-inch cubed. If still moist, blot the tofu with

toweling so that it won't splatter when fried.

 

Heat the oil in a wok or skillet. When hot enough to sizzle a crumb of tofu,

add 6 or 7 pieces and fry until golden and crisp. Don't let them brown,

however. You'll need to separate the pieces, as they tend to cling to each

other. Remove when done and set on paper towels to drain. Pour all but 1

tablespoon oil out of the wok and return the pan to the heat.

 

Add the onion, bell pepper, and chiles, and stir-fry for 1 minute. Stir in the

curry paste, then add the coconut milk, stock, 1/2 teaspoon salt, and the tofu.

Simmer 2 minutes more, or until the tofu is heated through. Serve over rice or

noodles, garnished with the roasted cashews and cilantro.

 

Source:

" This Can't Be Tofu, pg 77 "

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Per Serving (excluding unknown items): 1261 Calories; 134g Fat (92.9% calories

from fat); 8g Protein; 15g Carbohydrate; 4g Dietary Fiber; trace Cholesterol;

190mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;

26 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 2609 26625 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Stock for Asian Dishes

 

Recipe By : Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

5 fresh or dried shiitake mushrooms

1 bunch scallions -- including the greens

1 onion or leek -- including root, well washed, thinly

sliced

1/2 cup cilantro stems and leaves

2 slices ginger

6 garlic cloves

1 6 inch piece kombu -- optional

1 tablespoon soy sauce

1 tablespoon mirin (rice wine)

1 1/2 teaspoons salt

1 teaspoon dark sesame oil

8 cups cold water

 

Combine all the ingredients in a pot and slowly bring to a boil. Reduce the

heat to low and simmer, partially covered, for 45 minutes. Strain, pressing out

the liquid from the vegetables.

 

Source:

" This Can't Be TOFU! "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 252 Calories; 6g Fat (20.2% calories from

fat); 7g Protein; 44g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 4340mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 1365 0 3891 26544 0 0 0 0 4734 0 0 0