Re: [CH] need good hot vegetarian stuff

Scott Peterson (scottp4@ibm.net)
Tue, 13 Oct 1998 17:18:44 -0700 

Doug Irvine wrote:

>Hi JB...so, you do not like tofu..perhaps you have never had it done
>right; here is a recipe I devised for Curried Tofu. 

This recipe sounds great!! I'll give it a try. 

For those that want to find good meatless recipes, Chile Pepper Magazine put
out a book called "Hot & Spciy & Meatless" in 1994.  The authors are listed as
Dave DeWitt, Mary Jane Wilan and Melissa Stock. 

I'm including one recipe from there that is also good for changing minds about
tofu. 

The recipe is credited to Todd Sanson, a chef from Santa Fe

Todd's Terrific Tofu Adovada

4 lbs. (4 packages) firm tofu
6 tbs. flavored oil for sauteing (peanut, sesame or avocado)
2 medium onions, chopped
3 cloves garlic, minced
1 tsp. oregano
2 tsp. crushed coriander seed
2 tbs. honey
1/3 cup New Mexican red chile powder
1/4 cup ancho chile powder
1 tbs. chile caribe (crushed hot red chiles, such as piquin or santaka)
3 tbs. sherry vinegar or rice wine
1/4 cup toasted pumpkin seeds
1 tbs. ground cinnamon
2 cups vegetable stock

Place several layers of paper towels on a cookie sheet. Slice the tofu in half
lengthwise and place the halves on the towels. Cover the tofu with several
more
layers of towels and another cookie sheet. Then put some heavy objects on the
sheet to weigh it down, heavy canned good will work. Allow the tofu to sit for
20 minutes then cut it into 1/2 inch cubes. 

Heat the oil in a large skillet, add the cubed tofu and saute until golden
brown. Set aside.

Pour 1 cup of the stock into a blender and add the rest of the ingredients,
except for the remaining stock. Puree for a few seconds, add the stock and
blend again. Pour into a large bowl and gently mix in the sauteed tofu. 

Refrigerate for 1 to 2 hours, then take the mixture out of the refrigerator
and
let it stand for 10 minutes. 

Pour the mixture into a deep saucepan and bring to a boil. Turn the heat down
and simmer for one hour. Adjust seasonings and serve. 

Serves 6 to 8. 

Serve with red chile sauce, served in a bowl, or used as a filling in flour
tortillas for burritos. Serve witha bowl of pinto or black beans and a green
salad. 



                         
                         		Scott Peterson

ScottP4@IBM.NET

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