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

      Title: Cajun Tofu
 Categories: Cajun, Vegetarian
      Yield: 1 servings

      2 lb Firm tofu drained and cut
           -into 3/4" cubes *
      1 md Red bell pepper, finely
           -chopped (about 1/2 cup)
      1 md Green bell pepper, finely
           -chopped (about 1/2 cup)
      1 lg White onion finely
           -chopped (1 cup)
      1 c  Chopped celery
      2    Cans cooked/peeled
           -tomatoes
      4    Cans tomato sauce
      1    Gallon water (3/4 gallon for
           -thicker soup)
      2 tb Finely chopped parsley
    1/2 c  Finely sliced green onion
           -tops
      2 tb Worcestershire sauce
      2 ts Salt
  2 1/2 ts Red pepper
  2 1/2 ts Black pepper
      2 ts Garlic salt
      3 ts Paprika

  * Fry in very hot olive or peanut oil to seal.
   I can see it's time to post this hopes of broadening your culinary
  horizons...  Note the use of the 'trinity'.
   Pour oil from above into bottom of stock pot, adding enough to cover
  the bottom of the pot, if necessary.  Make a roux by adding an equal
  amount of flour, cooking until thickened.  Add the following:
   Simmer for 25 minutes.  Add drained tofu, place lid on pot and simmer
  for another 30 minutes, stirring occasionally.  Add 3 or 4 fresh bay
  leaves and let cool for 15 minutes.  Reheat if necessary and serve
  over steamed rice. Top with fresh parsley.
   If a less spicy mix is desired, the amount of red pepper can be
  reduced to taste.
   Source unknown.
   Posted by Stephen Ceideberg; October 14 1992.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Deep-Fried Tofu with Peanut Sauce
 Categories: Thai, Vegetarian
      Yield: 6 servings

      2 x  297g packets tofu, drained
           Oil for deep-frying

MMMMM------------------------PEANUT SAUCE-----------------------------
      1    Fresh coriander root,
           -finely chopped
      1 sm Fresh red chilli, finely
           -chopped
      2    Cloves garlic, crushed
      1 tb Sugar
      2 tb Rice vinegar
    1/3 c  Smooth peanut buffer
    1/4 c  Coconut milk

   This is one of my favorites.  Deep fried tofu with a peanut sauce for
  dipping.  This one calls for pressing the tofu first.  It makes it
  denser.
   1:  Wrap tofu in 3 sheets of absorbent paper, weigh down with plate;
  let stand for 4 hours.
   2:  Just before serving, cut tofu into 2cm cubes.  Deep fry cubes in
  hot oil in batches until well browned; drain on absorbent paper.
  Serve hot with warm peanut sauce.
   3:  Peanut Sauce:  Combine coriander root, chilli, garlic, sugar and
  vinegar in pan, stir over heat until sugar is dissolved.  Stir in
  peanut buffer and coconut milk, stir until heated through.  Serve
  sprinkled with fresh coriander and chilli, if desired.
   Makes 6 servings.
  Sauce can be made 3 days ahead. Storage: Covered, in refrigerator.
  Freeze: Not suitable. Microwave: Sauce suitable.
   From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The
  Australian Women's Weekly Home Library, 1991.  ISBN 0-94912833-3
   Posted by Stephen Ceideberg; August 9 1993.
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