Tofu Recipes

This low-fat creamy vegan sauce is similar to mayonnaise or hollandaise, and is a guilt-free sauce for dressing up any steamed vegetable. Here it is napped over asparagus that has been steamed in a microwave.

Firm tofu and green beans form a striking visual presentation in this low-fat, Japanese-inspired dish. It makes a stunning first course or, paired with ginger-accented buckwheat noodles or miso-laced rice, a healthful and elegant main course.

Substitute your favorite fruits and juices and you can have a different smoothie every day.

These 'unchicken' cutlets take on the texture but not the cholesterol of chicken breasts. Freezing the tofu first gives it meaty texture.

Revised 6/95: To use less oil, I found only a drop or two gives a good taste to the dish. I used spray oil to "fry" the tofu cubes. Collected from the Int'l Cooking Echoes 1995 by Joel Abbott. The bean paste and peppercorns are available at Asian markets"

*Kombu is a kind of seaweed. It makes good soup stock and also improves the digestability of beans. You can find it at most natural-food stores. also, this makes for a very hearty soup. If you want something less dense, cut down on the veggies.This recipe is pretty robust; changes can be made and it will still turn out OK (less oil, salt, etc.) Enjoy!

*Buy or make 'tamarind water' by soaking tamarind paste in water, then straining it. **Make or buy pre-packaged.

Vegetables cooked over a high heat come out best. Overcooked vegetables lose their color, so be careful not to overcook!

Chang Kung is the Chinese God who watches over your wok.

We hosted a couple of japanese students this summer, they cooked us a typical japanese meal, and this was part of the meal. Not having tofu before, we enjoyed it served this way.

Variation: When you have crepes in the freezer, it is a snap to assemble another fabulous ice cream dessert. Spoon about 1/4 cup of Tofu Ice Cream on each crepe, fold in half, and drizzle Soy Chocolate Sauce on top.

If you like Cilantro you may garnish with roughly chopped leaves. The really authentic Pad Thai uses Tamarind paste for the tartness of the dish.

For chocolate cheesecake, simply add 1/2 cup unsweetened cocoa and an extra 1/4 cup of sugar.