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

      Title: Vegetarian Ma Po Tofu
 Categories: Vegetarian, Main dishes, Vegan
      Yield: 2 servings

      6    Dried Chinese blk mushrooms
      2    3 x 2 x 1-inch pieces tofu
           - cut into 1/2-inch cubes
      8 c  Water
      1 tb Canned preserved vegetable
           --(Szechwan, minced)
           -- rinsed
      5 tb Cold water
      2 tb Seasoned Vegetable Broth
      4 ts Chili oil
      1 tb Brown bean sauce
  1 1/2 ts Cornstarch
      1 ts Soy sauce
    1/2 ts Oriental sesame oil
    1/2 ts Sugar
    1/2 ts Ground white pepper
      2 tb Vegetable oil
    1/4 c  Finely chopped green onions
  1 1/2 tb Minced garlic
      2 ts Finely chopped fresh ginger
    3/4 c  Fresh or frozen peas; thawed
    1/4 ts Szechwan Peppercorn Powder

   Cover mushrooms with hot water and let stand 1 hour.  Drain; cut off
  stems. Rinse caps well; squeeze dry.  Cut into 1/8-inch dice.  Set
  aside.
   Place tofu in large sieve.  Bring 8 cups water to boil.  Pour into
  metal bowl just larger than sieve.  Place sieve gently in water.  Let
  tofu soak 30 minutes.
   Drain tofu.  Mix mushrooms and preserved vegetable in medium bowl.
  Mix 5 tablespoons water and next 8 ingredients in small bowl.
   Heat vegetable oil in wok or heavy large skillet over high heat 1
  minute. Add green onions, garlic and ginger and stir-fry 1 minute.
  Add mushroom mixture and stir-fry 1 minute.  Stir broth mixture.  Add
  to wok with peas and stir-fry until sauce boils, about 1 minute.  Add
  tofu and toss gently to coat with sauce.  Cook 2 1/2 minutes, tossing
  gently. Divide between plates.  Sprinkle Szechwan powder over (recipe
  follows).
   SZECHWAN PEPPERCORN POWDER:  (Makes about 4 teaspoons) Heat heavy
  frying pan or wok over medium-low heat 1 minute.  Add 1 tablespoon
  whole Szechwan peppercorns and stir until aromatic, about 4 minutes.
  Transfer to blender. Cool 10 minutes.  Blend to a fine powder. Store
  at room temperature.

  Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quick Vlf Vegan Sukiyaki <t>
 Categories: None
      Yield: 1 servings

      1    15 oz can sukiyaki no tomo
           (drained, 8.8 oz)
      1    10 6 oz package Mori-Nu Lite
           Tofu (or any low fat tofu)
      1 c  Green onions, cut into 2" (5
           Cm) lengths
      1 c  Celery, cut diagonally into
    3/4    " (2 cm) pieces
      1 c  Chinese cabbage, bok choy,
           Or green cabbage
    1/4 c  Salt-reduced shoyu / soy
           Sauce / tamari
      2 T  Mirin or sake
    1/2 c  Sugar (if using mirin,
           Reduce to 1/3 C)

   In a large non-stick pan, saute green onions and celery in soy sauce
  and mirin. Add cabbage and when getting limp, add all other
  ingredients. Cook about 3 minutes. Don't overcook! Serve with brown
  rice. Serves 2.
   Any green vegetables can be added to this dish. For best results,
  nuke or steam them about 90% done before adding, then gently stir
  them into the sukiyaki for the last 3 minutes.

  Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate 44.8 g.,
  Protein 4.7 g.  Dietary fiber 3 g.

  From:    dp661@cleveland.freenet.edu (Dr. Neal Pinckney) Fatfree
  Digest [Volume 9 Issue 18] July 9, 1994 Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV
MMMMM