Featured Cookbook

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1. Hip Dip

2. Veggie Sloppy Joes

3. Watercress, Cabbage, and Tomato Slaw with Ginger Dressing

4. Sesame-Crunch Tofu

Book Description

Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over — whether for the season finale of a favorite TV show or for a book group discussion — is not only easy, it"s fun. Emmons"s dishes offer endless possibilities for vegetarians, vegans, and anyone else in search of a satisfying meal.

... (more)

Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes

Authors: Didi Emmons

Date: June 2003

ISBN: 0618104518

Publisher: Houghton Mifflin Co

Paperback

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This tofu is crunch-a-licious. It’s marinated in ginger and soy sauce, coated with sesame seeds and flour for maximum crunch power, then pan-fried. Serve it over rice with chili sauce on the side, or with a lightly dressed watercress salad or steamed Swiss chard.

Servings: 2 or 3

• 1 (16-ounce) carton firm tofu

• 2 tablespoon soy sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon peeled and minced fresh ginger

• 1 tablespoon minced garlic

• 1/2 cup all-purpose flour

• 2 tablespoons toasted sesame seeds

• 3 tablespoons canola oil

• Jasmine Rice (cooked)

1. Wrap the block of tofu well in a clean dishtowel and press it firmly with your hands until you feel the towel become damp. Unwrap the tofu and cut it into 1/2-inch cubes.




2. In a bowl large enough to accommodate the tofu, combine the soy sauce, sesame oil, ginger, and garlic and mix well. Add the tofu, turning gently to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 24 hours.




3. In a pie pan or wide bowl, combine the flour and sesame seeds and mix well. Drain the tofu pieces in a colander set over a bowl, saving the marinade. In a large well-seasoned skillet, heat the canola oil over medium-high heat. Dredge the tofu cubes in the flour mixture, knocking any excess flour back into the boar. Use a slotted spoon to transfer the tofu to the skillet.




4. Pan-fry the tofu until it is golden brown on one side, working in batches if necessary to avoid crowding the skillet. Use a spatula to carefully turn the cubes and fry on at least one more side 4 to 5 minutes per side. Drain well on paper towels. Serve the tofu over the rice, drizzled with the reserved marinade.

More From This Book:

1. Hip Dip

2. Veggie Sloppy Joes

3. Watercress, Cabbage, and Tomato Slaw with Ginger Dressing

4. Sesame-Crunch Tofu

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