| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Chinese, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Soft tofu |
| 1/4 |
c |
Sliced green onion |
| 1 |
T |
Minced fresh ginger |
| 1 |
|
Clove garlic, pressed or |
|
|
minced |
| 1 |
T |
Oriental sesame oil |
| 2 |
T |
Soy sauce |
| 1/4 |
t |
Cayenne |
INSTRUCTIONS
About 6 cups raw vegetables such as cucumber slices, carrot sticks,
red or green bell peppers strips, small celery stalks, sugar snap
peas, and cherry tomatoes. Rinse tofu under cool running water, let
drain, then drop into a blender or food processor. Whirl smoothly
with onion, ginger, garlic, oil, soy sauce, and cayenne. If made
ahead, cover and chill up to 3 days. Pour into a small bowl; accompany
with vegetables. Scoop onto vegetables to eat. Makes about 1-3/4 cups,
7-9 servings of 3-4 tb each. Origin: Cookbook Digest Nov/Dec 1991.
Shared by: Sharon Stevens. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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