Date: Thu, 03 Feb 94 13:39:40 PST
From: therese@garnet.berkeley.edu
(adapted from a recipe in the New Laurel's Kitchen) It makes great
sandwiches....
Tofu "Steaks"
1 lb firm tofu
water/stock for sauteing
1 onion (or 1/2 onion and 4 scallions), chopped
1 stalk celery, chopped
2 cloves garlic, pressed or chopped
1/4 cup tomato paste
2 Tbls shoyu (soy sauce)
2 Tbls vinegar
1/2 tsp prepared mustard
2 cups water or stock
cayenne and/or black pepper to taste
Cut tofu into 1/4 inch thick pieces about the size of the bread you
want to serve it on (I got 12 slices from a pound of tofu). Combine
the tomato paste, soy sauce, vinegar, mustard, and stock in a small
bowl. Heat the stock or water to boiling in a shallow skillet, and
sauce onion, garlic, and celery until just tender. Add sauce and
bring to a boil, then simmer 5 minutes. Add tofu slices, making sure
that they are covered with sauce (try to get them in a single layer,
with only slight overlaps if possible. Cook uncovered for about 20
minutes, until most of the sauce has cooked away.
You can also cook this partially covered for 20 minutes and serve
it over rice. I combined the methods by cooking it covered for 15
minutes, scooping some out to have with rice, then cooking the remaining
stuff uncovered until the sauce was gone. This is a good dish, but I
think next time I'll make it more of a barbeque sauce by adding some
molasses and ketchup.
kwvegan vegan