MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Breaded Tofu Cutlets
 Categories: Chinese, Vegetarian
      Yield: 6 servings

      2 lb Firm or extra-firm tofu,
           -frozen (see note)
      5 c  Water
    1/2 c  Finely minced fresh ginger
           -(My note - is this for
           -real? That's what
           It
           Says!)
    3/4 c  Soy sauce
    1/2 c  Whole-wheat pastry or white
           -flour
    1/2 c  Fine cornmeal
           Soy or other vegetable oil
           -for frying
           Dip:
    1/2 lb Soft tofu
           Additional
    1/2 c  Water
           Additional
      2 tb Soy sauce
           Garnishes:
           Tofu Tartar Sauce (recipe
           -follows)
           Fresh parsley

   To defrost tofu, place plastic bag filled with frozen tofu into bowl
  of hot water.  After about 15 minutes, drain bowl and ad more hot
  water. Repeat process until tofu is soft.
   Remove tofu from plastic bag, rinse, and then squeeze out excess
  water by placing cakes between two plates and pressing plates
  together while tipping out water. Cut tofu horizontally into 1/2 inch
  thick slices.
   In large shallow pot, combine water, ginger, and soy sauce. Simmer
  sliced tofu in the marinade for 20 minutes. With large spatula,
  remove tofu.
   Gently squeeze out excess liquid by pressing tofu between fingertips.
  Set aside.
   To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in
  blender or food processor; pour this batter onto large flat plate.
   Place whole-wheat flour in a second flat plate and cornmeal on a
  third. Dredge each slice of marinated tofu first in flour, then in
  batter, and last in cornmeal.
   Heat oil to sizzling in large skillet and deep or shallow fry (as you
  prefer) each cutlet until both sides are golden brown. Drain on paper
  towels.
   Serve with dollop of tartar sauce and sprig of fresh parsley.
  Note:  to freeze tofu, place in plastic bag, seal, and freeze for a
  minimum of 48 hours before thawing.  The color of frozen tofu will be
  a light amber, and when cooked, its texture will be pleasantly chewy.
  Makes 6 servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chinese Style Bean Sauce with Tofu
 Categories: Chinese, Vegetarian
      Yield: 3 servings

      2 tb Oil
      1 ts Grated ginger
      1 ts Minced garlic
      2 sm Minced red peppers
      5    Mushrooms, thinly sliced
      3    Green onions, sliced
     16 oz Tofu, cubed
      2 tb Red miso, mixed with 1/2 c
           -- water
      1 tb Soy sauce
      1 tb Honey
      1 tb Tahini
    1/2 ts Vinegar
      1 ts Cornstarch dissolved in 2 tb
           -- water

  Heat oil in wok.  Add ginger, garlic & red peppers. Saute for 3
  minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion
  greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey,
  tahini & vinegar. Mix well.  Stir into saute mixture & simmer for 1
  minute. Stir in dissolved cornstarch & simmer 30 seconds or till
  thick. Serve over rice.

  Shurtleff & Aoyagi, "The Book of Tofu"
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