This Can't Be Tofu - Gingered Tofu and Peanut Mince

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Gingered Tofu and Peanut Mince

 

Recipe By :This Can't Be TOFU! - Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon tamarind paste

2 1/2 tablespoons barley malt syrup or light brown sugar

1 carton firm or estra-firm tofu -- drained, wrapped in a towel,

and pressed

1/2 cup finely sliced deep-fried tofu (optional)

2 tablespoons roasted peanut oil

1 heaping tablespoon minced garlic

4 large shallots -- thinly sliced

1/4 cup finely minced ginger

salt and freshly ground black pepper

1/2 cup roasted unsalted peanuts -- coarsely chopped

1/2 cup chopped cilantro, plus cilantro leaves for

garnish

1 bunch spinach, leaves only -- chopped into large pieces

4 scallions, including a few inches of the

greens -- thinly sliced

 

Mash and dissolve the tamarind paste into 1/2 cup boiling water. If it doesn't

dissolve evenly, use a rubber scraper to force it through a strainer. Stir in

the barley malt syrup. When you're ready to cook, crumble the tofu with your

hands. It should resemble ground meat, but don't worry about making the pieces

even in size.

 

Heat a skillet or wok, then add 1 tablespoon oil. When hot and fragrant, add

the garlic and shallots and stir-fry for about 1 minute. Remove to a bowl.

 

Return the pan to the heat, add the remaining oil and when hot, add the tofu.

Stir-fry, breaking up any larger chunks, until it's firm and dry. Add the

diluted tamarind, cooked garlic and shallots, and ginger. Season with 1

teaspoon salt and cook for about 3 minutes. Add the peanuts and cilantro, and

season well with pepper. Remove to a bowl.

 

Add the spinach to the pan with a pinch of salt, and stir-fry until wilted.

Pour off any juices, then return the tofu mixture to the pan, add the scallions,

and toss well. Taste for salt and season with more pepper, if desired. Mound

in a bowl or on a platter and garnish with cilantro sprigs.

 

This crunchy dish looks like ground pork laced with dark green spinach leaves.

Amazingly, the large amount of ginger doesn't overwhelm, and leftovers keep for

days. Nothing if not versatile, gingered tofu can be spooned over rice, tossed

with Chinese egg noodles, scattered over a noodle cake, and used as a filling

for spring rolls, wontons, or lettuce or cabbage leaves.

 

Yield:

" 3 1/2 cups "

 

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Per serving: 33 Calories (kcal); trace Total Fat; (1% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0