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 BBS: The GWE BBS
Date: 04-16-95 (02:48)             Number: 436
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ROSE #129 @1903001*1          Recvd: YES 
Subj: Tofu Recipes                   Conf: (37) Home Cooki
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pacific Rim Brochettes
 Categories: Barbecue, Vegetarian
      Yield: 4 servings

      1 lb Extra firm tofu, drained
      1 ea Stalk fresh lemon grass
    1/2 bn Fresh mint, chopped
      6 ea Garlic cloves
      1 ea Serrano pepper, seeded &
           -- minced
      2 tb Cilantro stems, chopped
      2 tb Fresh ginger, chopped
      3 ea Green onions, chopped
      1 ts Peanut butter, optional
      2 tb Brown sugar
      1 tb Coconut milk, optional
           Juice of 1 lime
    1/4 c  Liquid tamarind
      2 tb Soy sauce
           ------------Brochettes
      6 ea Green onions
      2 md Tomatoes, cut into eighths
      6 sm Jalapeno peppers, optional
    1/4 lb Snow peas
    1/4 lb Button mushrooms
           Cliantro leaves to garnish

   Gently pres tofu between kitchen towels to remove excess water. Slice
  into pieces 2" X 1" X 1/2".  Cut each chunk crosswise & set aside.
  Slice & discard all but bottom 3" of lemon grass.  With a wooden
  mallet, pound the base to release the aromatic oils.  In a food
  processor, combine lemon grass with mint, ginger, garlic, pepper,
  cilantro & gren onions. Process in short bursts for 30 seconds. Add
  remaining ingredients & process for 1 minute.  Transfer to glass
  container & add tofu pieces. Cover & marinate for 4 to 6 hours.
   BROCHETTE:  Prepare grill.  Trim green onions to 2" pieces.  Place
  vegetables & tofu on sqewers, alternating for colour.  (Group snow
  peas i threes so they don't cook too quickly).  Place skewers on hot
  grill & brush with remaining marinade.  Grill, turning once till
  vegetables are tender. Should take 5 minutes or so.  Garnish with
  cilantro & serve.
   PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg
  Sod.; 5g Fiber.
   "Vegetarian Times" July, 1993
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta & Red Bean Salad
 Categories: Salads, Pastas, Vegetarian, Appetizers
      Yield: 6 servings

      2 c  Rotini, or ziti
      2 c  Red kidney beans, cooked
      1 c  Diced zucchini
      1 sm Green bell pepper, diced
      1 md Tomato, chopped
    1/3 c  Chopped green olives
      1 c  Tofu mayonnaise
    1/2 ts Chili powder
    1/2 ts Coriander
    1/2 ts Paprika
    1/4 ts Sage
           Salt & pepper

   Cook pasta till al dente.  Rinse & drain.  Put in large bowl & add
  rest of the ingredients.  Mix thoroughly & serve at room temperature.
   Nava Atlas, "Vegetariana"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sauteed Bean Curd
 Categories: Vegetarian, Appetizers, Snacks
      Yield: 6 servings

     16 oz Medium tofu
      3 tb Vegetable oil

   Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch.  Pat dry.
   Heat oil in a skillet over a medium high heat.  When hot, put in half
  the tofu.  Cook 3 minutes on one side.  Turn over & cook for another
  3 minutes. Remove with a slotted spoon.  Keep on a warmed platter.
  Repeat with the rest of the tofu.
   Serve hot with a sauce.
   Jack Santa Maria, "Chinese Vegetarian Cookery"
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