This Can't Be Tofu! (17 page)

1
Drain and (
press
the tofu, then begin cooking the rice. Steam the cauliflower until tender, but not cooked all the way through. Rinse and set aside. Assemble the ingredients for the spice mix and place them in a pie plate.

2
Slice the tofu into rectangles about ¾ inch long and about half as wide. If the tofu is still damp, blot it further with a paper towel, then coat it with the spice mix.

3.
Heat the oil in a wide skillet. Add the tofu, season with ½ teaspoon salt, and cook over medium-high heat for 4 minutes. The surface will be browning, but it’s hard to see through the color of the spices. Turn the tofu a few times so that it browns evenly.

4.
Add the cashews, coconut milk, and garlic to the pan. Slide the pan back and forth to pick up all the spices and distribute everything evenly, then reduce the heat so that the milk just simmers. Add the cauliflower and cook, covered, until it’s warmed through and tender, about 5 minutes. Taste for salt and stir in the cilantro.

5.
Divide the rice among 4 plates and spoon the curry and its sauce on top. Spoon some yogurt over each serving and sprinkle scallions over all. Add a spoonful of chutney on the side or pass it separately.

Based on an Indian recipe but made with tofu, this recipe translates even better if you include a few shrimp on each serving. I use soft tofu that is simmered in salted water, then drained and sprinkled with turmeric. It’s the most flavorful tofu, but being so tender, it’s a little tricky to handle. If you prefer, use firm tofu—either regular or silken—instead. Sauté the shrimp separately at the last minute and serve them as a garnish
.

1.
Cut the tofu into 1 inch cubes. Bring 4 to 6 cups water to a boil and add 1 teaspoon salt. Reduce the heat so that the water is barely simmering, then lower the tofu into the pan. Cook for 4 minutes, then remove with a strainer and set on a towel to drain while you prepare the vegetables. Once the tofu is dry, sprinkle with ½ teaspoon turmeric.

2.
Heat 2 tablespoons of the oil in a wide skillet set over medium-high heat. Add the garlic and cumin and cook, stirring, until the garlic is pale gold. Add the chile, ginger, onions, another ½ teaspoon turmeric and continue cooking until the onions are lightly colored and soft, 5 to 7 minutes. If the pan seems too dry at any point, add water in ½ cup increments and reduce the heat. While the onion is cooking, rinse the shrimp, then pat them dry. Toss them with the remaining turmeric and half the lime juice. Set aside until you’re ready to serve.

3.
Add the peas and the spinach to the onions. Turn the heat to high, sprinkle with ½ teaspoon salt, and cook until wilted. Nestle the tofu into the vegetables, add a half cup water, then cover and cook until the tofu is heated through, about 4 minutes.

4.
Heat the remaining oil in a wide skillet. When hot, add the shrimp, sprinkle with salt, and sauté over high heat, turning a few times, until they’re red and firm when pressed with a finger.

5.
Serve the vegetables over cooked rice with 3 shrimp arranged on each serving. Sprinkle over the remaining lime juice, garnish with the cilantro, and serve.

Because hoisin sauce is usually rather sweet, dice the tofu very small and serve it as a sauce with rice, with stir-fried spinach, green beans, or broccoli on the side. For a more eye-catching appearance, cut the tofu into triangles, brown them briefly in a little oil, then simmer in the sauce
.

1.
Drain the firm tofu, wrap it in a towel and press while you assemble the ingredients for the sauce. Slice it crosswise a scant ½ inch thick, then into triangles. Blot with paper toweling.

2.
Heat a nonstick skillet, brush with 2 teaspoons of the oil, then add the tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons oil, and brown the second side.

3.
Combine the hoisin sauce, soy sauce, rice wine, garlic, pepper, and remaining 1 teaspoon oil. Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly. Cook over medium heat until bubbling and slightly reduced, about 2 minutes. Garnish with the sesame seeds and scallion.

Note:
Soft tofu packed in water has the nicest flavor and texture, both of which are more pronounced if the tofu isn’t browned. If you enjoy the pure flavor of the soft tofu, heat the sauce with the tofu in it until it has warmed through. If it reduces too much, simply add a little more water or stock to thin it out.

This dish is for those who appreciate the flavor and texture of soft tofu. If you use firm tofu, brown it according to the previous recipe, then proceed. Serve with rice or noodles and stir-fried greens such as
choy sum,
bok choy, or spinach. In summer, grilled Japanese eggplants, halved and placed around the rice and tofu, would be a good choice
.

1.
Cut the tofu into 1-inch cubes or, if you prefer, smaller ones the size of sugar lumps.

2.
Combine the next five ingredients in a bowl. Mix the cornstarch with 1 tablespoon water.

3.
Heat a wok or large skillet. Add the oil and when it’s hot, add the ginger and the sauce ingredients. Bring to a boil, stir to dissolve the sugar, and simmer for about 1 minute. Add the tofu, cover, and simmer until heated through, 3 to 5 minutes, depending on the size of the cubes. Slide the pan back and forth to coat it with the sauce. Stir the diluted cornstarch into the pan and cook until it thickens, in just 1 or 2 minutes.

This is a main-course mélange of vegetables, glassy noodles, and soft tofu simmered in broth. Additional seasoning, one that’s on the spicy side, comes from Lan Chi Chilli Paste with Soybeans. You could also stir in a little oyster sauce or hoisin sauce if you want more zip to this delicate mushroom-laced broth, but it’s quite nice as it is. Use a wide pan with curved or sloping sides, a casserole, or very wide skillet to make this dish
.

1.
Cover the dried mushrooms with ¾ cup boiling water and set aside. Cover the mung bean threads or rice sticks with warm water and set aside to soften.

2.
Prepare the vegetables and group them on a platter. Drain the tofu and cut it into 1-inch cubes. Remove the mushrooms from the water and squeeze, reserving the soaking water, and strain. Remove the stems and slice the caps into strips. Combine the sugar, salt, soy sauce, rice wine, mushroom water, and stock in a bowl.