Yield: 1 servings
|2 pounds||Soft tofu; crumbled|
|3 cups||Fresh sweet corn; (or frozen, defrosted)|
never made the second but they are both on the same page. both presented more or less as written in THE TOFU BOOK" The New Amwerican Cuisine by Joan Paino and Lisa Messinger
heat 2 T water in a pot and add tofu, dumpo the corn in on top and sprinkle with a little sea salt. cover and cok over a low flame for 3-4 min. do not overcook,
Mix in the scallions after the tofu has cooled sufficiently (which keeps them bright green) and serve.
Posted to fatfree digest by Gloriamarie Amalfitano <gma@...> on Aug 10, 1998, converted by MM_Buster v2.0l.