Chinese Tofu Scramble

[Guest guest]

We had this for brunch yesterday from the new Moosewood Restaurant

New Classics cookbook. I haven't spent much time with the book yet,

but it looks as promising as my favorite Moosewood Low-Fat Favorites.

 

I frequently prepare a Mexican flavored tofu, and have many recipes

for scrambles of that ilk in my collection. This, however, is the

first tofu scramble I've seen that uses Asian flavors.

 

I never think you need 2 tbsp of oil to saute aromatic vegetables, so

I used about 1 to 1 1/2. I couldn't find fresh mustard greens, so I

used a package of frozen mixed greens. (Which is a delicious mix of

greens by PickSweet.) Because of the snow storm in Atlanta last week,

and the forecast of another one on its way, our grocery stores were

out of all tofu. But I had some Mori-Nu firm silken on hand, and that

worked just fine. I omitted the sesame seeds, and topped it with

sliced scallions instead.

 

When I first tasted this, I thought it was pretty intense, and

perhaps too salty. But if you serve it as intended, the blandness of

the rice and greens balances the scramble, and it was just right for

our tastes.

 

Ellenee

 

 

 

* Exported from MasterCook Mac *

 

Chinese Tofu Scramble

 

Recipe By : Moosewood Restaurant New Classics page 42

Serving Size : 3 Preparation Time :0:00

Categories : Breakfast Tofu

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 teaspoons vegetable oil

- original was 2 tablespoons vegetable oil

1 cup chopped onions

3 cloves garlic -- minced or pressed

2 tablespoons minced fresh ginger root

1 cup chopped red bell pepper

1 fresh chile -- seeded and minced

16 ounces soft tofu -- pressed *

4 cups chopped mustard greens

2 tablespoons light miso

2 tablespoons warm water

2 tablespoons soy sauce -- more to taste

1/4 teaspoon dark sesame oil

2 cups cooked rice

2 tablespoons toasted sesame seeds -- **

 

This scramble will warm your tongue with tiny bits of hot pepper and ginger.

 

* Sandwich the tofu between two plates and rest a heavy weight on the

top plate. Press for about 15 minutes; then drain the expressed

liquid from the plate.

 

** Toast sesame seeds in a single layer on an unoiled baking tray at

350F for about 5 minutes, until fragrant and golden.

 

In a nonstick skillet, warm the oil on medium heat. Saute the onions

for about 5 minutes, until they begin to soften. Add the garlic and

ginger and saute briefly. Add the bell peppers and chiles and saute

for another 2 to 3 minutes.

 

Crumble the pressed tofu and carefully stir it into the vegetables.

Cook the vegetables and tofu uncovered for 4 to 5 minutes, until the

moisture evaporates. Gently turn the mixture over and cook for about

2 minutes. Turn off the heat.

 

In a saucepan or steamer, bring 1 to 2 inches of water to a boil Add

the greens, cover, and cook for about 1 minute, until limp and bright

green. Drain. In a small bowl, mix the miso with the warm water until

smooth. Stir in the soy sauce and sesame oil. Pour the sauce over the

scramble and toss lightly.

 

Serve the tofu scramble on rice, topped with the greens and toasted

sesame seeds.

 

Total Time: about 40 minutes

 

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

 

 

Per serving: 386 Calories; 8g Fat (19% calories from fat); 21g

Protein; 59g Carbohydrate; 0mg Cholesterol; 1276mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 1 1/2 Lean Meat; 3 Vegetable; 1 Fat

 

 

Nutr. Assoc. : 0 0 0 0 26086 0 2607 26519 0 905 0 0 0 0 0

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