Cooking with Tofu

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Either way, remember to drain the cake in a colander about half an hour before you're going to use it. Finally, pat the block dry with a clean towel . . . and try some of the following recipes.

TOFU-GARLIC DIP

As I noted above, tofu doesn't have to appear only in main dishes . . . in fact, you can start your dinner with a healthful salad course by preparing a tangy Oriental dip to serve with raw vegetables. To do so, mash up 1 cup of tofu and whirl it in a blender with the following ingredients: 1 or 2 minced cloves of garlic (or less, to taste), 3 tablespoons of sour cream, 1 tablespoon of soy sauce, 1 tablespoon of lemon juice, 1/4 teaspoon each of basil and marjoram (or 1/2 teaspoon of curry powder), and 1/2 teaspoon of honey. When the dip has a smooth texture, add sea salt and cayenne and/or black pepper to taste . . . then blend it again briefly.

Pour the mixture into a wide bowl and garnish it with minced parsley or chives. Then set the container on a large plate and surround it with crisp celery stalks, carrot sticks, broccoli florets, radishes, and cucumber slices.

TOFU STROGANOFF

This recipe makes 4 or 5 servings of a hearty dish that's delicious when served over whole wheat noodles or brown rice. Cut a block of tofu into 1/2-inch—Wide strips, and marinate them for about 40 minutes in 1/4 cup of soy sauce. (And don't throw away that sauce . . . you'll need the flavored liquid later.) While the curd is soaking, saute—in 1/3 cup of butter—2 large chopped onions and 1/2 pound of fresh, stringless French-cut green beans. Then, as soon as the onions become transparent, add the marinated tofu strips and 1/2 pound of sliced mushrooms.

Next, crush 2 teaspoons of basil leaves over the whole mixture, and cook it (covered) at medium heat for about five minutes. Finally, mix 8-12 ounces of sour cream into the soy sauce you set aside earlier . . . and stir the combination into the stroganoff as it finishes heating.

BABA BURGERS

Unlike some ground beef substitutes, tofu-and-sprout "burgers" hold together nicely . . . and aren't heavy textured! My family likes the nutritious filling served on whole wheat buns, with all the regular hamburger trimmings.

To make a batch of ten sandwiches, first combine 2 cups of mashed tofu with 2 firmly packed cups of alfalfa sprouts. Then add 1/4 cup of grated carrots, 3 tablespoons of sunflower seeds, 1/2 teaspoon of sea salt, 1/4 cup of minced green onions or parsley, and 1 tablespoon of bran or nutritional yeast. (The last ingredient is actually optional, but I've found that it does add fiber and texture to the burgers.)

Knead the mixture in your hands until the sprouts are evenly distributed . . and—if the batter is too moist—add morel of the little shoots until it becomes workable. Then shape the "dough" into patties about 3 inches in diameter and 1/2 inch thick. Before frying the burgers, you might like to roll them in a coating made of 1/2 cup each of nutritional yeast, wheat germ, and cornmeal. Brown both sides of each patty in a small amount of oil over medium heat . . . then serve 'em up to your hungry crowd!

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