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

      Title: Bean Curd with Broccoli
 Categories: Vegetarian, Main dishes
      Yield: 4 servings

  1 1/2 ts Cornstarch
    3/4 c  Stock
      1 tb Dry sherry
      2 tb Soy sauce
      1 tb Sesame oil
      1 ea Scallion
      4 tb Vegetable oil
      2 sl Ginger root
      2 ea Garlic cloves, sliced
      2 c  Broccoli, florets & stems
    1/2 ts Salt
    1/2 lb Medium tofu, cubed

   Put cornstarch into a cup  & slowly add 1/4 c of stock & mix well. Add
  wine, soy sauce & sesame oil.  Mix again.
   Cut scallion into 1 1/2" lengths.  Heat vegetable oil in a wok over
  medium heat.  When hot, put in ginger & garlic.  Stir & fry for 10
  seconds. Put in scallion & broccoli.  Fry for 1 minute.  Add 1/2 c
  stock & the salt. Bring to a simmer.  Cover & cook over a medium heat
  for a minute, till broccoli is tender crisp.  Remove broccoli with a
  slotted spoon. Turn heat to low & add tofu.  Let it heat through. Add
  cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve
  as soon as the sauce is thick & everything is heated through.

  Madhur Jaffrey "World of the East Vegetarian Cookbook"
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grilled Tofu
 Categories: Vegetarian
      Yield: 8 servings

           Stephen Ceideburg
      1 lb Firm tofu
    1/4 c  Orange juice
      2 ts Low-sodium soy sauce
           Cold and Spicy Noodles,
           -See Recipe

  Tofu, once pressed, grills beautifully. Joanie pressed and marinated
  the tofu ahead of time; we grilled it on a portable hibachi.

  Slice the block of tofu in half, then slice each half into four thick
  slabs. Place a double layer of paper towels on a cutting board set
  over the sink. Arrange tofu in one layer on the cutting board, then
  top with a clean dishtowel. Place a second board on top, then a 4 to
  5 pound weight, such as a thick phone book or heavy pot. Let press 20
  minutes.

  Uncover tofu and place in one layer in a shallow baking dish. Drizzle
  with orange juice and soy sauce. Marinate at room temperature 20
  minutes.

  Broil or grill over hot coals until lightly browned, turning once.
  Serve with Cold and Spicy Noodles.

  From an article by Mary Carroll in The San Mateo Times, 5/25/93.

  Posted by Stephen Ceideburg

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