MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fanchie-Dofu
 Categories: Chinese, Main dishes, Vegetarian
      Yield: 4 servings

     24 oz Tofu
      5 tb Oil
      1 ts Salt
      2    Tomatoes, cut into 8 wedges
      1    Garlic clove, minced
      1 ts Sake
      3 tb Water
    1/2    Leek or onion, diced
      1 tb Cornstarch dissolved in 3 tb
           -- water
      1 c  Green peas, parboiled

  Cut tofu lengthwise into half, then crosswise into 1/2-inch thick
  pieces. In a small pot, bring 3 cups of water to a boil.  Drop in the
  tofu & return to a boil.  Then quickly empty the tofu into a colander
  to drain.

  Heat a wok & coat with 4 tb oil & the salt.  Add tomatoes & saute till
  soft.  Add tofu, garlic & sake.  Saute for 2 or 3 minutes.  Add water
  & leek.  Reduce heat & simmer for 4 to 5 minutes.  Stir in dissolved
  cornstarch & remaining oil.  Simmer for 1 more minute until thick.
  Add peas just before serving.

  Shurtleff & Aoyagi, "The Book of Tofu"
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Ginger Curry
 Categories: Curries, Main dishes, Vegetarian
      Yield: 5 servings

      1 lb Firm tofu
      1 ea 1" slice ginger, peeled
      2 ea Cloves garlic
      6 tb Water
      2 tb Peanut butter
      1 tb Soy sauce
      2 ts Mild curry powder
      1 pn Cayenne
      1 tb Oil
      1 md Onion, chopped
      2 c  Soy milk
    1/2 ts Salt
    1/4 ts Black pepper
    2/3 c  Green peas, fresh/frozen
    1/3 c  Toasted almonds

  Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2".  Set aside.

  In a blender, blend ginger, garlic, water, peanut butter, soy sauce,
  1 ts curry powder & cayenne.  Pour mixture over the prepared tofu
  pieces. Gently turn & press tofu till all the liquid is absorbed.

  In a large skillet, heat oil & saute onion till translucent.  Add
  remaining curry powder.  Stir fry for 1 minute, then add tofu &
  continue to fry till tofu starts to brown.  Pour in soy milk, salt &
  pepper. Bring to a simmer & add peas.  Cook for a further 3 minutes.
  Just before serving, stir in the almonds.

  "Vegetarian Times" March, 1992
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gingered Tofu Peanut Spread
 Categories: Sandwiches, Sauces, Vegetarian, Vegan
      Yield: 4 servings

    1/2 lb Firm tofu; patted dry
      1 tb Tamari (soy) sauce
    2/3 c  Natural style peanut butter
      1 tb Lemon juice
    1/2 ts Minced fresh ginger
      1    Garlic clove; minced
      2 tb Water

  A little fatty but great in a sandwich with cucumber slices!

  Puree the tofu and tamari into a smooth thick paste. Transfer into a
  bowl. With a fork, vigorously beat in all remaining ingredients. =-If
  you are like me, just toss everything into the blender and forget the
  fork part<G>=- Let stand 30 mins at room temperature before serving.
  This will keep 3 to 5 days covered in the refrigerator.
    Jeanne Lemlin, "Vegetarian Pleasures"
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