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

      Title: Sweet and Sour Tofu
 Categories: Thai, Vegetarian
      Yield: 1 servings

    375    Tofu, drained
    1/4 c  Oil
      1    Clove garlic, sliced
    200    Green beans, sliced
      1    Onion, sliced
      1    Carrot, sliced
    200    Broccoli, chopped
      1    Stick celery, sliced
      2    Green shallots, chopped
      1 tb Tamarind sauce
      1 tb Fish sauce
      2 tb Oyster sauce
      1 tb Light soy sauce
      1 tb Sweet chilli sauce
      1 tb Tomato paste
      2 tb Sugar
      1 tb White vinegar
    1/4 ts Ground star anise
      1 ts Cornflour
      1 c  Water

   Been thinking about the problem getting the tofu to come out crispy.
  The only thing I can think of is that maybe the oil isn't hot enough.
   You are deepfrying the cubes, aren't you?  Another trick you might
  try is to double fry them.  Do 'em all once, let 'em cool a bit then
  refry them. Anyway++here's a couple of recipes for you to practice
  on. They're from the Ozzie cookbooks Mark brought over.  BTW,
  "shallots" refers to scallions rather than what we call shallots.
   1:  Cut tofu into 1 1/2 cm cubes.
   2:  Heat oil in wok, add garlic, cook for 30 seconds, remove and
  discard garlic.  Add tofu to wok in batches, stir-fry gently until
  lightly browned; remove from wok.
   3:  Add beans, onion and carrot, stir-fry until vegetables are almost
  tender.  Add broccoli, celery and shallots, sauces, paste, sugar,
  vinegar and spice, stir-fry for 2 minutes.  Stir in tofu with blended
  cornflour and water; stir-fry gently until sauce boils and thickens
  slightly.
   Makes 6 servings.
   Best made just before serving.  Freeze: Not suitable.  Microwave: Not
  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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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vegetarian Tacos
 Categories: Vegetarian, None
      Yield: 4 servings

      1 ts Vegetable oil
      1 sm Onion; minced
    3/4 ts Curry powder
      1 cl Garlic
      2 ts Dry mustard
     28 oz Tomatoes; can, chop w/juice
      6 tb Salsa
      3 tb Prepared horseradish
      1 tb Cider vinegar
     12 oz Firm tofu;frozen, thawed
    1/8 ts Salt; to taste

   Heat oil.  Saute onion until clear. Stir in curry powder, garlic, and
  mustard.  Saute briefly. Add tomatoes, salsa, horseradish and vinegar.
   Simmer 1 hour, until thick.
   Squeeze moisture out of tofu and crumble into sauce.  Simmer 30 mins
  more, until tofu absorbs flavor and tofu is of desired consistency.
  Season with salt and extra vinegar if desired.
   Serve in taco shells, garnished with yogurt, lettuce, tomatoes,
  cheese, salsa, etc.
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