Read This Can't Be Tofu! Online
Authors: Deborah Madison
This Can't Be Tofu! (24 page)
The amount of water and cooking time for brown rice vary, depending on how the rice is processed and whether it’s short- or long-grain rice. It also shortens the cooking time some if you can soak the rice first for an hour. If you buy it in a package, check the instructions. If you buy it in bulk, my general rule of thumb is:
Sweet potatoes go well with those tofu dishes that are full of ginger and soy, and they make a nice change from rice and noodles as accompaniments. Choose organic sweet potatoes and you can enjoy eating the skins; just give them a good scrubbing first. Don’t, by the way, bypass the delicious Garnet and Jewel yams. They are, in fact, sweet potatoes. Here are various ways to prepare them.
Steamed Sweet Potatoes:
Allow one medium (8- to 10-ounce) tuber per person. Scrub well, then place on a steaming rack over boiling water and cook, covered, for about 30 minutes. Pierce them with a knife to check for doneness. The knife should just slide in.
Pressure Cooked Sweet Potatoes:
Place scrubbed sweet potatoes in the pressure cooker on a rack over water. Secure the lid, bring to pressure, then cook on high for 15 minutes. Quickly release the pressure, open the lid, and check for doneness. If they’re not quite cooked, return the lid and simply steam until done. It should only be a matter of minutes.
The pressure cooker is a great tool to use when you intend to make a
puree of your sweet potatoes, as it cooks them to such tenderness and so quickly.
Sweet Potato Puree:
Cook sweet potatoes until they’re absolutely tender, then mash them with a fork, including the skin, if you wish. Season with salt and pepper, a little butter if you like, or dark sesame oil.
Baked with Orange
.
Preheat the oven to 400°F.
Quarter the sweet potatoes lengthwise, then cut them crosswise into chunks about ½ inch or more across.
Put the sweet potatoes in a large baking dish, add the remaining ingredients, and toss well.
Cover with aluminum foil and bake for 40 minutes. Remove the foil, give the potatoes a stir, and continue baking until tender and glazed, another 20 minutes or so.
Asian Vegetarian Feast
. Ken Hom. New York: William Morrow & Company, 1988.
The Bold Vegetarian
. Bharti Kirchner. New York: HarperCollins, 1995.
The Bombay Cafe
. Neela Paniz. Berkeley: Ten Speed Press, 1998.
The Book of Tofu
. William Shurtleff & Akiko Aoyagi. Berkeley: Ten Speed Press, 1975.
Bruce Cost’s Asian Ingredients
. New York: William Morrow & Company, 1988.
Cafespice Namaste
. Cyrus Todiwala. San Francisco: Soma Books, 1998.
From the Earth, Chinese Vegetarian Cooking
. Eileen Yin-Fei Lo. New York: Macmillan, 1995.
Indian Grill: The Art of Tandoori Cooking at Home
. Smita Chardia. New Jersey: The Ecco Press, 1999.
Lee Wade’s Korean Cookery
. Edited by Joan Rutt and Sandra Mattielli. New Jersey: Hollym, 1985.
The Natural Kitchen: Soy!
Dana Jacobi. Rockland, CA: Prima Publishing, 1996.
The New Soy Cookbook
. Lorna Sass. San Francisco: Chronicle Books, 1998.
Real Vegetarian Thai
. Nancie McDermott. San Francisco: Chronicle Books, 1997.
Vatch’s Southeast Asian Cookbook
. Vatcharin Bumichitir. New York: St. Martin’s Press, 1997.
World-of-the-East, Madhur Jaffrey’s Vegetarian Cooking
. New York: Alfred A. Knopf, 1981.
sweet potatoes baked with orange
fried tofu skewers with sweet-and-spicy dipping sauce
gingered tofu and peanut mince
napa cabbage leaves with gingered tofu and peanut mince
spring rolls with shredded cabbage, mushrooms, and tofu
asparagus:
sautéed, with curried tofu and tomatoes
banana, in the all-banana shake
barbecue sauce:
tamarind, grilled, braised, or broiled tofu with
grilled, braised, or broiled tofu with tamarind barbecue sauce
seared tofu with chives and pepper
smoked tofu with barbecue sauce
bean threads, hot pot with soft tofu, Chinese greens and
bok choy:
in hot pot with bean threads, soft tofu, and Chinese greens
braised, grilled, or broiled tofu with tamarind barbecue sauce
cheese, chile, and hot pepper tofu
hot pot with bean threads, soft tofu, and Chinese greens
tofu and mushrooms braised in a sweet-and-sour sauce
tofu triangles in creamy nut butter sauce with scallions
,
see also
curry(ied)
scrambled eggs with spicy red “sausage” in tortillas
scrambled tofu with herbs and cheese
smoky scrambled tofu with tomatoes and chile
broiled, grilled, or braised tofu with tamarind barbecue sauce
butternut squash, coconut-red curry soup with lime and
cabbage, napa:
in hot pot with bean threads, soft tofu, and Chinese greens
leaves with gingered tofu and peanut mince
shredded, spring rolls with mushrooms, tofu and
and silken tofu with sesame dressing
cabbage, red, salad with peppered tofu crisps, warm
capers, mayonnaise with fines herbes and
cashews:
fried tofu and pepper curry with
lacquered tofu triangles with green beans and
cauliflower and tofu with tikka spices
cayenne, yogurt sauce with dill and
cheese:
Cheddar, in tofu-vegetable sauté or scramble
Parmesan, in oregano-crusted tofu
in scrambled eggs with spicy red “sausage” in tortillas
in smoky scrambled tofu with tomatoes and chile
chile:
smoky scrambled tofu with tomatoes and
chilled soba with soft tofu and soy-sesame sauce
Chinese noodles with glazed tofu and peanut sauce
chives, seared tofu with pepper and
cilantro:
fresh coriander and peanut salad
clear soup with sweet potatoes, silken tofu, and mustard greens
coconut:
-red curry soup with butternut squash and lime
sauce, spicy red, silken tofu in
cod and tofu with scallions and peanuts, stir-fried spicy
coriander, fresh,
see
cilantro
cream:
paprika, mushrooms and tofu in, over egg noodles
sauce, light tarragon, mushroom tortellini with
croquettes, tofu-walnut, on English muffins
cumin-laced spinach and shrimp, tofu with
braised late summer vegetables and tofu
cauliflower and tofu with tikka spices
coconut-red curry soup with butternut squash and lime
fried tofu and pepper, with cashews
silken tofu in spicy red coconut sauce
tofu and tomatoes, sautéed asparagus with
tofu with cumin-laced spinach and shrimp
deep-fried tofu, commercially prepared
dill, yogurt sauce with cayenne and
dressings:
sesame, silken tofu and napa cabbage with
see also
mayonnaise
;
sauces
eggs:
scrambled, with spicy red “sausage” in tortillas
in tofu salad sandwich filling
in tofu-vegetable sauté or scramble
see also
tofu, scrambled
English muffins, tofu-walnut croquettes on
fines herbes, mayonnaise with capers and
fish,
see
seafood
fresh coriander and peanut salad
fried tofu skewers with sweet-and-spicy dipping sauce
ginger(ed):
pickled, spinach and sesame tofu salad with
tofu and peanut mince, napa cabbage leaves with
golden tofu sauté with peppers, onions, and tomatoes
green beans, lacquered tofu triangles with cashews and
greens, Chinese, hot pot with bean threads, soft tofu and
grilled, braised, or broiled tofu with tamarind barbecue sauce
herb(s):
mayonnaise with capers and fines herbes
sauce, fresh, poached salmon and potato salad with
scrambled tofu with cheese and
hot pot with bean threads, soft tofu, and Chinese greens
kombu-mushroom stock,
see
mushroom-kombu stock
lacquered tofu triangles with green beans and cashews
lemongrass rub, tofu and asparagus with
lime:
coconut-red curry soup with butternut squash and
red pepper and, with tofu and black sesame
mushroom(s):
seared, with tiny cubes of tofu
spring rolls with shredded cabbage, tofu and
and tofu braised in a sweet-and-sour sauce
and tofu in paprika cream over egg noodles
and tofu with tamarind sauce, sautéed
tortellini with light tarragon cream sauce
mustard:
mustard greens, clear soup with sweet potatoes, silken tofu and
napa cabbage,
see
cabbage, napa
noodles,
see
pasta
nut butter sauce, creamy, tofu triangles with scallions in
onion(s):
golden tofu sauté with peppers, tomatoes and
orange, sweet potatoes baked with
paprika cream, mushroom and tofu in, over egg noodles
chilled soba with soft tofu and soy-sesame sauce
Chinese noodles with glazed tofu and peanut sauce
hot pot with bean threads, soft tofu, and Chinese greens
mushrooms and tofu in paprika cream over egg noodles
mushroom tortellini with light tarragon cream sauce
sautéed mushrooms and tofu with tamarind sauce
somen in broth with tofu and bok choy
stir-fried noodles with fresh and baked tofu
peanut(s):
mince, napa cabbage leaves with gingered tofu and
stir-fried spicy tofu and cod with scallions and
Chinese noodles with glazed tofu and
in napa cabbage leaves with gingered tofu and peanut mince
peas, braised curried tofu with
pepper(ed):
cayenne, yogurt sauce with dill and
cheese, chile, and hot pepper tofu
tofu crisps, warm red cabbage salad with
peppers, bell:
and fried tofu curry with cashews
golden onion sauté with onions, tomatoes and
red, and miso soup with tofu and black sesame
pita bread, curried tofu crumble in
potato and poached salmon salad with fresh herb sauce
potatoes, sweet,
see
sweet potatoes
red cabbage salad with peppered tofu crisps, warm
red pepper and miso soup with tofu and black sesame
peanut soup with scallions and
chilled soba with soft tofu and soy-sesame sauce
poached salmon and potato, with fresh herb sauce
silken tofu and napa cabbage with sesame dressing
spinach and sesame tofu, with pickled ginger
warm red cabbage, with peppered tofu crisps
salmon, poached, and potato salad with fresh herb sauce
curried tofu crumble in pita bread
tofu-walnut croquettes on English muffins
creamy nut butter, tofu triangles with scallions in
fresh herb, poached salmon and potato salad with
light tarragon cream, mushroom tortellini with
peanut,
see
peanut sauce
soy-sesame, chilled soba with soft tofu and
spicy red coconut, silken tofu in
sweet-and-sour, tofu and mushrooms braised in
sweet-and-spicy dipping, fried tofu skewers with
tamarind, sautéed mushrooms and tofu with
tamarind barbecue, grilled, braised, or broiled tofu with
see also
dressings
;
mayonnaise