But didn't the OT endorse the casting of “lots”? Yes, but casting of lots “is a biblical illustration not of gambling (for no money or other value was placed at risk in hopes of greater gain) but of individuals trusting a sovereign God to direct the ‘chance’ disposition or direction of the lay of the lots. People used ‘chance’ to understand God's will. Their faith was not in chance but in God” (Rogers, CRJ, p. 21-22). Be it noted, also, that subsequent to the casting of lots in Acts 1 the practice is nowhere mentioned (or endorsed) in Scripture. It would appear that, with Pentecost and the coming of the fullness of the Holy Spirit, God has dispensed with all such forms of ascertaining His will.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chinese	Chinese, Vegetarian	6	Servings

INGREDIENTS

2	lb	Firm or extra-firm tofu, frozen (see note)
5	c	Water
1/2	c	Finely minced fresh ginger (My note – is this for real? That's what
		It
		Says!)
3/4	c	Soy sauce
1/2	c	Whole-wheat pastry or white flour
1/2	c	Fine cornmeal
		Soy or other vegetable oil for frying
		Dip:
1/2	lb	Soft tofu
		Additional
1/2	c	Water
		Additional
2	tb	Soy sauce
		Garnishes:
		Tofu Tartar Sauce (recipe follows)
		Fresh parsley

INSTRUCTIONS

To defrost tofu, place plastic bag filled with frozen tofu into bowl of hot
water.  After about 15 minutes, drain bowl and ad more hot water. Repeat
process until tofu is soft. Remove tofu from plastic bag, rinse, and then
squeeze out excess water by placing cakes between two plates and pressing
plates together while tipping out water. Cut tofu horizontally into 1/2
inch thick slices. In large shallow pot, combine water, ginger, and soy
sauce.  Simmer sliced tofu in the marinade for 20 minutes. With large
spatula, remove tofu. Gently squeeze out excess liquid by pressing tofu
between fingertips. Set aside. To make dip, combine soft tofu, 1/2 c water,
and 2 Tb soy sauce in blender or food processor; pour this batter onto
large flat plate. Place whole-wheat flour in a second flat plate and
cornmeal on a third. Dredge each slice of marinated tofu first in flour,
then in batter, and last in cornmeal. Heat oil to sizzling in large skillet
and deep or shallow fry (as you prefer) each cutlet until both sides are
golden brown.  Drain on paper towels. Serve with dollop of tartar sauce and
sprig of fresh parsley. Note: to freeze tofu, place in plastic bag, seal,
and freeze for a minimum of 48 hours before thawing. The color of frozen
tofu will be a light amber, and when cooked, its texture will be pleasantly
chewy. Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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