[634] in Vegetarian_Support_Group
TOfu Recipies
daemon@ATHENA.MIT.EDU (SANDRA CARTER)
Wed Jul 26 09:55:05 1995
Date: Wed, 26 Jul 1995 09:51:08 -0500 (EST)
From: SANDRA CARTER <SJURADO@WELLESLEY.EDU>
To: vsg@MIT.EDU
X-Envelope-To: vsg@mit.edu
X-Vms-To: IN%"vsg@mit.edu"
Tofu was first made by the Chinese some 20,000 years ago and was introduced
into Japan in the 7th century. It is high in protein easily digestible,
and relatively inexpensive. Tofu is made from Soybeans that are soaked in
water, mashed to pastelike consistnecy, boiled, and then separated into
pulp (okra, whish is edible) and liquid (tonyu). For memengoshi, the type
that is commonly used in Japan, the liquid is then poured into a settling
tank lined with cloth and a congulant is added. The cloth is used t drain
the curds that form, giving momengushi a course texture. For kinugoshi, a
more delicate smother tofu, the curds are not drained.
Tofu can be cut into thin sheets and then deep fried--called aburaage.
Nanaage consists of thicker cakes of tofu prepared in the same way.
Gammadoki is made by adding bits of carrot or seasame seeds to patties of
tofu and grated mountain yam and then deep-fryed. Caitiff is freeze-dried
tofu. Lightly toasted tofu is called yakidofu.
TOfu can be used in many types of dishes, such as soups or sukiyaki, and
it can also be eaten alone. As Yudofu, it is heated in a pot of hot water
and dipped in a mixture of soy sauce, minced scallions, shaved binito
flakes, and spices.
Tofu Steak
*low in calories
2 cakes "cotton" tofu
1 Tbsp salad oil
1 tbsp seasame oil
4 Tbsp soy sauce
2 Tbsp lemon juice
4 lemon wedges
4 leaves of green shiso (beefsteak plant) cut into thin strips
spring onion, minced
roasted white sesame seeds
--Drain tofu. Wrap each tofu cake in a kitchen paper towel and weight down
with a heavy plate to drain off excess moisture (for about 1/2 hour)
--Slice eacg cake in half horizontally to create 2" "steaks"
--Mix soy sauce and lemon juice and set aside
--For each steak, heat 1/2 tbsp salad oil and 1/2 tbsp sesame oil in pan and
fry tofu until both sides turn golden brown
--At edge of the pan, pour in 1/ 4 of the soy-lemmon mixture. Coat tofu
evenly with the sauce.
--Transfer to individual plates and top with spring onion and sesame seeds.
--Garnish with lemond wedges
Buttermilk Biscuits
add miso and lemon juice for a more flavorful outcome
Makes 18 biscuits
1/4 cup soy or low-fat milk
2 tbsp. lemon juice
8 oz frim silken tofu (makes about 1 cup)
2 tbsp mellow white miso
2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
--Preheat oven to 450degrees...oil baking sheet
--COmbine soy milk and lemon juice in a mixing bowl and set aside for about
5 min.
--Blend tofu until smooth in a food procesor or blender
--Blend soy milk mixture and miso. Transfer to a med-sized bowl and set
aside.
--Sift together remaining ingredients and fold into tofu mixture.
Turn dough onto a lightly floured surface and form into a ball. Roll dough
out to 1/2 inch thickness. Cut with a biscuit cutter or knife. Place on
a baking sheet and bake until golden for about 12 min. Serve immediately.
*you can replace white flour w/whole wheat pastry flour for more fiber
*75 calories per biscuit
4 grams protein
170 mg sodium
14 g carb
1 gram fat
Hope you enjoy this recipie
-sandra
