Guest guest Posted May 5, 2004 Report Share Posted May 5, 2004 Someone was trying to get their SO to eat more vegetarian, specifically tofu. Here's a tofu recipe that passes our test (our test is that the texture and flavor have to be palatable or my husband won't eat it.) This is vegan. You probably want Chinese (packed in water) tofu for this so it will stand up to handling. * Exported from MasterCook * Mattar Tofu Recipe By :Peter Golbitz Serving Size : 4 Preparation Time :0:00 Categories : Chapt:Main Dishes Ing:Soy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound firm tofu -- cut into 1/2-inch cubes 2 tablespoons grated ginger root 1 tablespoon garlic cloves -- chopped 1 medium onion -- minced 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon ground coriander pinch cayenne pepper 1/4 cup vegetable stock 14 ounces canned diced tomatoes 1 1/2 cups frozen petite peas 1 teaspoon sugar Dry-fry the tofu cubes in a large nonstick skillet over high heat unitl they are golden on two sides.. Remove from the pan and set aside. Add the ginger and garlic to the hot pan, and steam-fry over high heat with a little bit of water for one minute. Add the onion and steam-fry until it is soft, about 5 minutes. Add the seasonings and 1/4 cup water or stock and stir well. Add the tomatoes, peas, tofu and sweetener and simmer 10 minutes. Serve over basmati or other rice. Cuisine: " Asia:Indian " Source: " Tofu and Soyfoods Cookery, p. 91 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 4g Fat (24.0% calories from fat); 11g Protein; 20g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 327mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2.6 points; complexity 7-4-5=16 Nutr. Assoc. : 0 0 0 0 27171 0 0 0 0 0 3468 0 Barbara Zanzig Kirkland, WA hertz http://www.isomedia.com/homes/hertz/ ¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2004 Report Share Posted May 8, 2004 I am so new to tofu, I have not tried it yet. I looked at the different types and there are so many..Can you tell me when you say Chinese tofu, does it say this on the package. Just what should I be looking for, or can you also recommend another brand that is good too. I would like to try this recipe, sounds yummy to me...thanks...~~Kallie~ ==================================================================== In Veg-Recipes , Barbara Zanzig <hertz@i...> wrote: > Someone was trying to get their SO to eat more vegetarian, specifically tofu. Here's a tofu recipe that passes our test (our test is that the texture and flavor have to be palatable or my husband won't eat it.) > > This is vegan. You probably want Chinese (packed in water) tofu for this so it will stand up to handling. > > * Exported from MasterCook * > > Mattar Tofu > > Recipe By :Peter Golbitz > Serving Size : 4 Preparation Time :0:00 > Categories : Chapt:Main Dishes Ing:Soy > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 3/4 pound firm tofu -- cut into 1/2-inch cubes > 2 tablespoons grated ginger root > 1 tablespoon garlic cloves -- chopped > 1 medium onion -- minced > 1 teaspoon salt > 1 teaspoon turmeric > 1 teaspoon ground coriander > pinch cayenne pepper > 1/4 cup vegetable stock > 14 ounces canned diced tomatoes > 1 1/2 cups frozen petite peas > 1 teaspoon sugar > > Dry-fry the tofu cubes in a large nonstick skillet over high heat unitl they are golden on two sides.. Remove from the pan and set aside. > > Add the ginger and garlic to the hot pan, and steam-fry over high heat with a little bit of water for one minute. Add the onion and steam-fry until it is soft, about 5 minutes. Add the seasonings and 1/4 cup water or stock and stir well. > > Add the tomatoes, peas, tofu and sweetener and simmer 10 minutes. Serve over basmati or other rice. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2004 Report Share Posted May 9, 2004 Veg-Recipes , " Kallie " <mjkalswt> wrote: > I am so new to tofu, I have not tried it yet. I looked at the > different types and there are so many..Can you tell me when you > say Chinese tofu, does it say this on the package. Just what > should I be looking for, or can you also recommend another brand > that is good too. I would like to try this recipe, sounds yummy to > me...thanks...~~Kallie~ Chinese tofu is the kind that's packed in a tub in water. Japanese tofu is the kind often labeled " silken " , usually in aseptic packaging (like a juice box) but sometimes also in tubs. ALso, they come in soft, firm and extra-firm. Soft is good for smoothies, firm for puddings and " cheese " cakes or scrambles, and extra-firm is best for grilling, stir-frying etc. For Chinese tofu, generally you want to press it before you use it, especially for stir-frying and grilling - take the tofu out of the tub, wrap it in a paper towel and set it on a dish. Place a weight on top, like a cast iron pan or a heavy can, and let it set for about 20 minutes. A lot of liquid will drain out. Then the tofu is ready... :-) Good luck! Amy Quote Link to comment Share on other sites More sharing options...
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