Featured Cookbook

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1. Techniques for Tofu

2. All-Tofu Mayonnaise

3. Pineapple and Tofu Fried Rice

4. Fried Tofu and Pepper Curry with Cashews

Book Description

Many of us like the idea of tofu better than the reality, and few of us know how to cook with it. Chef Deborah Madison's This Can't Be Tofu addresses such qualms, offering 75 recipes for this healthful (high in protein and low in salt, fat, and calories) food. Madison knows that tofu can be delicious, and provides recipes for a wide range of dishes that glorify its fresh milky taste and yielding texture--or that use it to make other foods (like mayonnaise) better for us.

... (more)

This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite

Authors: Deborah Madison

Date: April 2000

ISBN: 0767904192

Publisher: Broadway

Paperback

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Fast and flavorful. Deep frying the tofu gives the dish a heartier, chewier texture. If you wish to avoid deep frying, simply shallow fry the tofu until golden.

Servings: 3

• 1 carton firm tofu

• 1 1/2 cups peanut oil, for frying

• 1 small onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 serrano chiles, minced or finely diced

• 1 to 2 teaspoons Thai red curry paste

• 1 cup coconut milk

• 1/2 cup vegetable stock, chicken stock, or water

• Salt

• 3 tablespoons roasted, chopped cashews

• 1/3 cup coarsely chopped cilantro leaves

1. Drain the tofu, then wrap in a towel and press while you prepare the rest of the ingredients. Cut into 1-inch cubes. If still moist, blot the tofu with toweling so that it won't splatter when fried.

2. Heat the oil in a wok or skillet. When hot enough to sizzle a crumb of tofu, add 6 or 7 pieces and fry until golden and crisp. Don't let them brown, however. You'll need to separate the pieces, as they tend to cling to one another. Remove when done and set on paper towels to drain. Pour all but 1 tablespoon oil out of the wok and return the pan to the heat.

3. Add the onion, bell pepper, and chiles, and stir-fry for 1 minute. Stir in the curry paste, then add the coconut milk, stock, 1/2 teaspoon salt, and the tofu. Simmer 2 minutes more, or until the tofu is heated through. Serve over rice or noodles, garnished with the roasted cashews and cilantro.

More From This Book:

1. Techniques for Tofu

2. All-Tofu Mayonnaise

3. Pineapple and Tofu Fried Rice

4. Fried Tofu and Pepper Curry with Cashews

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