Tempting Tofu - recipes

Vegetarian Times, April, 1999 by Kathy Farrell-Kingsley

Per serving: 210 cal.; 14g prot.; 8g total fat (1g sat. fat); 236 carb.; 0 chol.; 373mg sod.; 2g fiber

Recipe adapted from Vegetarian Planet by Didi Emmons (Harvard Common Press, 1997).

Spicy Stir-Fried Tofu with Coconut Rice

6 SERVINGS LACTO

Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu mixture. It's best to stir-fry in a wok, but in a pinch you can use a large 12-inch skillet.

Rice

1 Tbs. Asian sesame oil
1 small onion, finely diced (1/2 cup)
1 Tbs. minced fresh ginger
1 small clove garlic, minced
1/4 tsp. turmeric
1 3/4 cups uncooked basmati rice
15-oz. can low-fat coconut milk
1/2 tsp. grated lime peel
1/2 tsp. salt

20 oz. extra-firm tofu, well drained and
  cut into 1/2-inch cubes
1 Tbs. ground coriander
1 Tbs. ground cumin
2 tsp. granulated sugar
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. cayenne
2 Tbs. peanut oil
4 scallions, white and light green
  parts coarsely chopped
2 Tbs. fresh lime juice
1/2 cup chopped fresh cilantro

Rice: In 3-quart saucepan, heat oil over medium-low heat. Add onion, ginger, garlic and turmeric and cook, stirring often, for 8 minutes. Add rice to saucepan, stirring to coat. Add coconut milk, 2 cups water, lime peel and salt. Increase heat and bring to a boil. Reduce heat to low, cover and cook until rice is tender, stirring twice during cooking, 15 to 18 minutes. Remove from heat and let stand, covered, while you prepare tofu. Don't worry if mixture looks wet--liquid will be absorbed by the time you're ready to serve.

In large bowl, combine tofu, coriander, cumin, sugar, salt, paprika and cayenne. Using rubber spatula, toss gently to coat. In wok or large skillet, heat oil over medium-high heat: Add tofu and stir-fry until crispy and golden, 5 to 7 minutes. Add scallions and stir-fry until just wilted, 1 to 2 minutes. Stir in lime juice.

Divide coconut rice among plates and spoon tofu mixture on top. Garnish with cilantro and serve hot.

Per serving: 418 cal.; 20g prot.; 21g total fat (4g sat. fat); 446 carb.; 0 chol.; 589mg sod.; 1g fiber

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison (Broadway Books 1997).

Potato-Fennel Stew with Tofu

6 SERVINGS DAIRY-FREE

This savory stew makes a complete meal all Ivy itself. You can freeze it for up to four months.

2 tsp. extra-virgin olive oil
1 medium onion, chopped
1 large fennel bulb, tough core
  removed, chopped (include
  leafy fronds; 8 cups)
1 large leek, white part plus 1 inch of
  green, rinsed well and chopped
1/4 cup minced fresh parsley
2 Tbs. minced fresh rosemary
2 tsp. fennel seeds
2 Tbs. balsamic vinegar
2 jarred roasted red bell peppers, cut
  into 1 x 1/4-inch strips
2 1/2 cups canned chopped tomatoes
2 lbs. extra-firm tofu, well drained
  and cubed
1 cup cooked or canned cannellini
  beans (drained and rinsed
  if canned)
1 cup cooked or canned chickpeas
  (drained and rinsed if canned)
1/8 tsp. powdered saffron
2 cups vegetable broth
1 lb. tiny new potatoes, halved if
  necessary
Salt and freshly ground black pepper

In large dutch oven, heat oil over medium-high heat. Stir in onion, fennel, leek, parsley, rosemary and fennel seeds. Reduce heat to medium and cook, stirring often, until vegetables are very tender, about 10 minutes. Add vinegar and stir until mostly evaporated, about 2 minutes.