THE BOOK OF TOFU

In MOTHER NO. 41, Bill Shurtleff and Akiko Aoyagi explained the art of preparing tofu. Below, we are shown just a few of the many exciting ways in which this versatile and nutritious food can be served.

By WILLIAM SHURTLEFF & AKIKO AOYAGI

From The Book of Tofu, copyright 1975 by William Shurtleff and Akiko Aoyagi. Excerpts used by permission of Autumn Press, Inc.

TOFU BAKED

Tofu may be used with excellent results in the baked dishes of countries throughout the world. It goes particularly well with all dairy products and with grains. The Japanese often sauté and season their vegetables with a little shoyu or miso (and sugar) before adding them to tofu baked dishes in order to give a richer and more distinctive flavor. Always use pressed tofu in casseroles where a firm or slightly dry consistency is desired. Experiment freely using tofu in your favorite recipes for oven cookery. Since baking—which uses a relatively large amount of fuel or energy—has never been a traditional Japanese way of cooking foods, most of the following recipes are typically Western.

TOFU ITALIAN MEATBALLS

(SERVES 2 OR 3)

A remarkably good facsimile of its namesake, this preparation is one of the many creative and delicious tofu recipes served as part of the vegetarian cuisine at Tokyo's Seventh-Day Adventist Hospital.

1/2 ounces tofu, well pressed (see the sidebar with this article) or squeezed
1/4 cup chopped walnut meats
1/2 onion, minced
1/4 to 1/3 cup bread crumbs
1 egg, lightly beaten
3 tablespoons minced parsley
Dash of pepper
4 teaspoons red miso (see MOTHER NO. 39, page 41)
or 1/2 teaspoon salt
Oil for deep-frying
1/4 cup tomato juice or tomato soup
1/4 cup ketchup
Dash of oregano
3 tablespoons
Parmesan or grated cheese

Combine the first seven ingredients and 1 tablespoon miso. Mix well and shape into 1-1/2-inch balls. Heat oil to 350° in a wok, skillet, or deep-fryer. Drop in balls and deep-fry until cooked through and well browned. Drain balls, then arrange in a loaf pan. Preheat oven to 350°. Combine remaining 1 teaspoon miso with tomato juice and ketchup, mixing to form a sauce, and pour over tofu balls. Top with a sprinkling of cheese and bake for 15 minute, or until nicely browned. For best flavor, allow to stand for 6 to 8 hours. Serve hot or cold, as is, or as a topping for spaghetti.