Yield: 1 Servings
|\N \N||For every two \"squares\" of tofu you will need approx.:|
|1 \N||X-large egg (or two smalls or one + a white...)|
|2 teaspoons||Soy sauce (or to taste)|
|2 tablespoons||Chopped fresh ginger|
|1 small||Onion, very finely chopped|
|2 \N||Cloves garlic, finely chopped|
|1 \N||Firm ripe tomato, finely chopped|
|2 tablespoons||Soy sauce|
Rule 1: if at all possible, buy fresh tofu at an Asian market or good health foods store. (The stuff in the sealed plastic containers is a poor substitute, but okay if you are going to heavily mask the taste.) My 13-year-old daughter loves to make these tofu omelets: (note: if tofu is very wet, try to squeeze out a little of the water) Process or blend together everything except the tofu. Cut tofu into chunks or mash with a fork and process or mix *gently* with the egg mixture. (You don't want a perfectly smooth batter.) Spray a light coating of oil on a frypan (nonstick is best) and gently fry tablespoon sized "latkes" of the batter. (Until you get the hang of it, these are likely to crumble when you turn them; in that case, serve in a bowl!) I prefer to serve these with a tangy or spicy chutney (the original recipe's sauce follows). Erica eats these "as is" for breakfast, lunch or dinner.
For the sauce:(note: when I have homegrown tomatoes, I make this and freeze it in small portions)
In small saucepan, heat the oil; fry onion and garlic over low heat, stirring frequently, until onion is soft, about 5 min. Add tomato and fry, stirring, for 3 or 4 min. or until tomato is cooked to a pulp. Add soy sauce, water and sugar; bring to a boil. If made ahead, reheat sauce before using.
Other tofu ideas: Add small cubes of tofu to any broth-based (clear) soup.
Let the tofu sit in the soup awhile to is soaks up the flavors of the soup.
(Don't freeze anything after you've added tofu, unless you enjoy eating sponge!) I make Chinese hot & sour soup, replacing the chicken with tofu cubes. Also, a soup that's just homemade veg. stock, a bit of Thai curry paste, cellophane noodles (soaked and chopped) and lots of tofu cubes. When I feel extremely naughty, I add a very small amount of canned coconut milk.
The longer the tofu sits in this mixture, the better it tastes.
I'm often warned not to use "silken" tofu for my recipes, but I happen to prefer its texture. The good stuff I get at the Asian market is available only in silken--and it has a delightful, almost custardy texture.
Posted to JEWISH-FOOD digest V97 #013, by Mark Cohen or Donna Himelfarb <mark.cohen@...> on Tue, 14 Jan 1997.