Tofu-Health Benefits

2.Bean Curd Casserole:

Ingredients:

500g firm tofu,400ml white oil, 2 tsp finely chopped garlic, 2tsp finely chopped ginger, 2 tbsp red curry paste or ordinary curry powder, 2 tsp sugar, 2 tbsp rice wine or sherry, 1 tbsp soya sauce, 200ml vegetable stock, 4 spring onions(halved, finely sliced and cut into 2" pieces.Place in a bowl of ice cold water in the fridge, 2 tbsp finely chopped coriander leaves, 1/2-1tsp salt(if needed).

Method:

Cut beancurd into 1" pieces.Heat oil in a wok until smoking, deep fry bean curd cubes until golden and drain on kitchen paper. Pour out most of the oil leaving about 1/2 tbsp in the wok.When the oil is hot once again, add garlic and ginger, stir-fry for 30 seconds.Add curry paste or powder and wine or sherry, sugar, soya sauce and 4 tbsp of stock.Stir-fry the curry paste or powder until well blended.Add the remaining stock and bring to a boil, ass bean curd cubes, lower heat, cover and simmer for 5 minutes, stir in light soya sauce and cook for another 3-4 minutes.Check for salt.Sprinkle with coriander leaves, mix and remove from fire.Drain spring onions, place half at the bottom of a serving dish, pour the tofu along with sauce into it, garnish with the remaining spring onions and serve.

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3.Leeks With BeanCurd(Tofu):

Ingredients:

2 leeks, 1 yellow bell pepper, 100g tofu,2 cloves of garlic, 1 tbsp soya sauce, 50ml tomato puree, 2-3 tbsp oil, salt to taste
For Garnishing
1 tsp pepper.

Method:
Chop the garlic into fine pieces.Slice the leeks into diagonal pieces.Cut the peppers into lenthwise pieces.Cut the beancurd into triangles.Heat oil in a pan and fry the tofu until golden brown in colour.In the same oil, add the chopped garlic and lower the flame.Add the leek pieces and cook for 2-3 minutes.Add the bell peppers and the tomato puree and 3-4 tbsp of water and cook for another minute.Add in the beancurd and soya sauce, and mix gently.Serve garnished with fresh pepper.

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4.Cabbage And BeanCurd In Coconut Gravy:

Ingredients:

250g cabbage(shredded), 150g tofu, 100ml coconut milk spices, 1 large onion(peeled and chopped), 1 stalk of lemon grass and lemon rind(grated), 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 3-4 dry red chillies, 8 almonds.

Method:
Grind the spices till fine.Heat oil and fry the bean curd until they are golden brown in colour.In the same oil fry the spice paste for 3-4 minutes till the aroma arises.Mix in the coconut milk, the shredded cabbage and the beancurd.About 50ml of water.Simmer for 6-8 minutes and serve with steamed rice.

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