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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Recipes for tofu?
Message-ID: <10630@rochester.UUCP>
Date: Mon, 22-Jul-85 11:03:45 EDT
Article-I.D.: rocheste.10630
Posted: Mon Jul 22 11:03:45 1985
Date-Received: Wed, 24-Jul-85 06:05:41 EDT
References: <932@mtgzz.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 33

> 	I would like to find some flavorful recipes that use tofu,
> but don't use lots of oil to fry to tofu. I really like stir-fried
> tofu, but I'm trying to cut down on fat. I'd like some recipes that
> allow the tofu to wallow in some flavorful, non-fatty sauce, though
> any recipes you have where the tofu doesn't end up tasting like tofu
> (ie tasting like nothing in my opinion) are welcome.
> Sharon Badian

You have the right idea : marinate it in just about anything and it will
pick up the flavor from the marinade.  Chicken boulion is a good choice
if you aren't strictly vegetarian.  Soy/fresh ginger/garlic/sherry is also
a big win.  Five spice powder (basically cake spices) with dry wine (sake
is very good here) is nice for keeping it white (try it stir-fried with
fresh snow peas!).  A little sesame oil with marinade or on the finished
dish will also go a long way with flavor at small caloric expense.  For
different textures, try tying the tofu up in cheesecloth and putting 
something heavy (and waterproof) on it.  Freezing also will change the
texture (it becomes firmer, even after it's thawed).  Try soaking it in
unthickened curry mixture, then cooking with cashews and bamboo shoots
and thickening - wow!  (Who was that Chinese general whose last words were
in praise of tofu?).  You can also buy thin sheets of dried tofu which
may then be soaked and/or steamed and used sort of like chinese lasagna
to make "mock duck" in the style of some Buddhist culinary tradition that
attempts to imitate meat dishes without the use of flesh.  Only trouble
is they don't use any garlic or onion (which I add anyway).  Good eating!
Nemo
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