TOOTHSOME TOFU PIES

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Using the ingredients listed, prepare the crust for this pie in the manner described in the preceding recipe. Pat the crust onto a well-greased springform pan, and—as before—bake it in a preheated 375°F oven for about 8 minutes.

Next, make the coconut milk by pouring 1 cup of boiling water over 2 cups of coconut flakes. The coconut will still appear somewhat dry, but don't add more water or the resulting milk will be too thin. Let the mixture stand for 15 to 20 minutes.

To make the filling, puree the bananas and add ascorbic acid to retard their discoloration. Then, using two thicknesses of good cheesecloth, squeeze most of the moisture from the tofu cakes. After adding the tofu and vanilla to the bananas, blend the ingredients well. By this time the coconut should be sufficiently, soaked, so—using the cheesecloth again—squeeze the flakes over a measuring cup. If you fall short of the needed 2/3 cup of liquid, pour in enough water to bring it to the correct level. Now, combine the coconut milk and honey in a small saucepan and sprinkle the powdered agar on top. As before, allow the mixture to stand for a minute, then bring it to a rolling boil for 30 seconds. When the agar has cooled for 5 minutes, slowly pour it into the tofu-banana blend, processing the ingredients as you add them so that they're thoroughly mixed. Then pour the filling into the cooled crust, cover the pie with plastic wrap, and chill it for 15 minutes, or until the top is firm to the touch.

You can decorate the pie with banana slices and sections of mandarin oranges, as shown, or come up with your own design. For the glaze, combine the brown sugar, tapioca, and agar in a saucepan . . . add the wine . . . and stir the mixture until all the soluble ingredients are dissolved. Now, bring the concoction to a rolling boil for 30 seconds, stirring it constantly to prevent sticking. Let the mixture cool for a few minutes until it starts to thicken, then spoon it over the decorated pie, being careful to cover all the fruit. Chill the dessert thoroughly before you serve it.

Again, this crust is prepared in the manner used for the two preceding pies, with the changes in ingredients indicated above. Press the crust into the bottom of a well-greased 9-1/2" springform pan and bake it in a preheated 375°F oven for 10 to 12 minutes, or until it starts to brown around the edges.

While the crust cools, squeeze most of the water out of the tofu with a cheesecloth, then process the soybean curd, extracts, and zest until the resulting batter is smooth and creamy. Next, combine the orange juice, lemon juice, liqueur, and honey in a small saucepan . . . sprinkle on the agar . . . and—after allowing the gelling agent to soften for a minute—boil the mixture for 30 seconds. When the agar liquid has cooled for about 5 minutes, slowly add it to the tofu mixture and process the blend thoroughly. Then pour the filling into the cooled crust, chill the pie, and garnish it with orange slices and mint leaves.

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