Recipes Included On This Page Deep Fried Tofu with Peanut Sauce Deep Fried Tofu With Plum Sauce Deep-fried Tofu in Broth (age-dashi dofu) Drunken Tuna Dip Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Deep Fried Tofu with Peanut Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu -- drained well, pat dry 2 garlic cloves -- coarsely chopped Some cilantro leaves -- coarsely chopped 3 dried red chili peppers -- seeded, soaked and coarsely chopped -- (optional) 1 teaspoon salt 1/2 cup rice wine vinegar 1/4 cup sugar 1/4 cup hot water 3/4 cup finely chopped/crushed peanuts 2 cups peanut oil -- or vegetable oil [for frying tofu] Garnishes 2 tablespoons chopped fresh cilantro leaves 2 tablespoons red pepper flakes Cut the drained and patted dry tofu in 1 1/2-inch-square pieces. Set aside. Before frying, dust with some potato flour if desired. Make a paste (could use blender) of the garlic, cilantro, seeded chili peppers and salt. Add the vinegar and mix. Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts. Mix well (a food processor helps here) and put it in a serving bowl. Sprinkle with cilantro leaves and red pepper flakes. Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat. Deep-fry the tofu in batches, in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold. Drain on paper towels. Place the tofu on a serving plate and the bowl of peanut sauce next to it. Use the peanut sauce as a dip. Serve either hot or at room temperature. Notes on frying Tofu: one can also marinate the tofu if desired in any favorite sauce or spice combination and then drain well and pat dry. I use the firm variety. Peanut oil adds a nice flavor for frying. Tofu can be deep fried as is or with a dusting of some kind of starch flour. I find that when the tofu is properly fried, the outside has a firm chewy texture and the inside of the tofu soft and creamy. 6 servings From Joan's Files Contributed to the FareShare Gazette by Joan in response to a request; 24 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 729 Calories; 75g Fat (90.8% calories from fat); 6g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 362mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 15 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Deep Fried Tofu With Plum Sauce Recipe By : Jack Santa Maria, "Chinese Vegetarian Cookery" Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu 1/4 cup vegetable oil 1 tablespoon soy sauce 1/2 cup sesame seeds 1 1/2 pounds red plums -- pitted, peeled & chopped 1 tablespoon teriyaki sauce 2 tablespoons cornstarch 2 garlic cloves -- chopped 3 tablespoons whole-wheat flour 3/4 cup sugar Water to cover Cut tofu into 1-inch squares. Mix together sesame seeds, cornstarch and flour. Roll tofu in sesame mixture till well coated. Heat oil in skillet till hot. Fry squares till well browned. Drain on paper towels and set aside. Place the rest of the ingredients in a pot. Add just enough water to cover by 1/2 inch. Bring to a boil then simmer for 20 minutes. Blend till smooth. Pour into a serving bowl. To serve, place toothpicks in tofu cubes. Arrange on a platter and serve warm with the sauce. Jack Santa Maria, "Chinese Vegetarian Cookery" Contributed to the FareShare Gazette by Jim in response to a request; 25 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 7g Fat (47.8% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Deep-fried Tofu in Broth (age-dashi dofu) Recipe By : Cooking Class Japanese; The Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 grams firm tofu 2 tablespoons cornflour [cornstarch in Canada and the U.S.] Vegetable oil for deep-frying 180 milliliters primary dashi -- (3/4 cup) 2 tablespoons Japanese soy sauce 2 tablespoons mirin 2 tablespoons finely grated daikon 1 tablespoon grated fresh ginger 1 green onion -- chopped finely 2 tablespoons smoked dried bonito flakes -- (katsuobushi) Preparation time: 15 minutes (plus standing time). Cooking time: 15 minutes. Age-dashi dofu is the most classic of tofu dishes, simply deep-fried tofu with a dashi-based sauce and garnishes. Tofu should be pressed before being deep-fried, pan-fried or pureed, to remove excess liquid. Press tofu between two chopping boards with a weight on top; raise one end; stand 25 minutes. Cut tofu into eight even-sized pieces; pat dry between layers of absorbent paper. Toss in cornflour (cornstarch), shake away excess. Heat oil in medium saucepan or deep-fryer; cook tofu, in batches, until browned lightly all over. Drain on absorbent paper. Combine dashi, sauce and mirin in small saucepan; bring to a boil. Place two pieces of tofu in each serving bowl; divide daikon, ginger and onion among bowls, pour over dashi mixture. Top with bonito flakes. Serves 4. Tip - instead of serving tofu with accompaniments, try seasoning cornflour (cornstarch) with chile flakes or sesame seeds. From Cooking Class Japanese; The Australian Women's Weekly cookbooks; 2001. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 22 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 3g Fat (46.7% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Drunken Tuna Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons brandy 1 cup cream cheese -- softened 1/4 cup sour cream 1/4 cup mayonnaise 3/4 cup fresh tuna -- flaked or 6 1/2 ounces tuna -- drained and flaked 2 teaspoons green onion -- minced 1 teaspoon lemon juice 1/8 teaspoon hot sauce 1/8 teaspoon salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. Suggested Dippers: onion crackers, French bread cubes, cheese crackers, celery root, cucumber, radishes, Monterey Jack cheese sticks. Yield : 6 servings Joan's Files Contributed to the FareShare Gazette by Joan; 23 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 23g Fat (91.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 219mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.

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