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home > recipes > vegetables > panfried tofu with oriental garlic sauce
from UK Panfried Tofu With Oriental Garlic Sauce This is 1 of 227 Gourmet and Bon Appetit recipes added to The UK Recipe Archive this week. These recipes are from September/December 1992. There are now 1872 Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Panfried Tofu With Oriental Garlic Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : November 1992 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- a -- (1-pound) block of -- extra-firm or firm -- tofu, rinsed 4 teaspoons cornstarch 1 cup water 2 tablespoons soy sauce -- up to 3 1 tablespoon cider vinegar 1 tablespoon Scotch 2 teaspoons sugar 1/8 teaspoon salt 2 1/2 tablespoons vegetable oil 3 large garlic cloves -- minced a -- (1-inch) cube of -- peeled fresh -- gingerroot, minced 1 teaspoon Oriental sesame oil 1 scallion -- minced cooked rice as an accompaniment if -- desired Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 minutes. While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4 cup of the water and stir in the remaining 3/4 cup water, the soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the garlic until it is pale golden, being careful not to let it burn. Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to the garlic mixture, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce warm. In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice. Serves 2. Gourmet November 1992 Converted by MC_Buster. -- Alan Hewitt

Panfried Tofu With Oriental Garlic Sauce


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keyword: panfried
keyword: oriental
keyword: garlic
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recipes for vegetables
recipes by alan
Email Address:
(posted May 22, 1999)

from UK

Panfried
Tofu With Oriental Garlic Sauce

This is 1 of 227
Gourmet and Bon Appetit recipes added to The UK Recipe
Archive this week. These recipes are from September/December 1992. There
are now 1872
Gourmet and Bon Appetit recipes on-line at The UK Recipe
Archive in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Panfried
Tofu With Oriental Garlic Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : November 1992

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
a -- (1-pound) block of
-- extra-
firm or firm
--
tofu, rinsed
4 teaspoons
cornstarch
1 cup water
2 tablespoons
soy sauce -- up to 3
1 tablespoon
cider vinegar
1 tablespoon Scotch
2 teaspoons
sugar
1/8 teaspoon
salt
2 1/2 tablespoons vegetable oil
3 large
garlic cloves -- minced
a -- (1-inch)
cube of
-- peeled fresh
--
gingerroot, minced
1 teaspoon Oriental
sesame oil
1
scallion -- minced
cooked rice as an accompaniment if
-- desired

Cut the
tofu crosswise into 4 slices and let the slices drain between a
double thickness of paper towels for 20 minutes.

While the
tofu is draining, in a small bowl dissolve the cornstarch in
1/4 cup of the water and stir in the remaining 3/4 cup water, the soy
sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a
heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over
moderately high heat until it is
hot but not smoking and in it stir-
fry
the
garlic until it is pale golden, being careful not to let it burn.
Add the
gingerroot and stir-
fry the mixture for 30 seconds. Stir the
soy
sauce mixture, add it to the garlic mixture, stirring, and bring the
sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the
sesame oil, and keep the sauce warm.

In a non-stick
skillet heat the remaining 1 tablespoon vegetable oil
over high heat until it is
hot but not smoking and in it brown the tofu
on all sides, turning it with tongs and transferring it as it is browned
to paper towels to
drain. Divide the tofu between 2 plates and spoon
the
sauce over it. Sprinkle the scallion over each serving and serve
the
tofu with the rice.

Serves 2.

Gourmet November 1992

Converted by MC_Buster.
--
Alan Hewitt



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