Baked Thai Tofu With Cucumber Relish

I have now to ask whether you can consent to part with your daughter early next spring, to see her no more in this world; whether you can consent to her departure to a heathen land, and her subjection to the hardships and sufferings of a missionary life; whether you can consent to her exposure to the dangers of the ocean, to the fatal influence of the southern climate of India, to every kind of want and distress, to degradation, insult, persecution, and perhaps a violent death. Can you consent to all this, for the sake of Him who left His heavenly home and died for her and for you, for the sake of perishing, immortal souls, for the sake of Zion and the glory of God? Can you consent to all this, in hope of soon meeting your daughter in the world of glory, with a crown of righteousness brightened by the acclamations of praise which shall redound to her Savior from heathens saved, through her means, from eternal woe and despair?

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Veglife1	6	Servings

INGREDIENTS

2	lb	Firm tofu
		Cut in 12 flat rectangles
1	c	Vegetable stock
2	T	Soy sauce
1	T	Chile paste
		Cooking spray
1/4	c	Rice wine vinegar
1/4	c	Sugar
1/4	c	Water
10		Cilantro stems
2		Cloves garlic, minced
		Salt, to taste
1		Cucumber
		Cut in half lengthwise
		Seeds removed, thinly sliced
1	t	Minced ginger root
1/4	t	Chile paste
2	T	Coarsely chopped cilantro
		leaves optional

INSTRUCTIONS

Makes 6 servings  Most Thai recipes include the instructions "brung tam
chop jai," or  season to taste. " In older recipes, no quantities were
given. Thais  believe each cook tends to favor one of the four basic
seasonings  (hot. sweet, sour, or salty) and will season to his or her
own  preference.  Arrange tofu slices in a large shallow dish. Mix
together marinade  ingredients, pour over tofu, cover, and refrigerate
overnight.  Preheat oven to 400g. Spray a baking sheet with cooking
spray. Drain  tofu and gently place slices on sheet. Spray lightly with
cooking  spray. Bake about one hour, turning occasionally, until
lightly  browned. While tofu is baking, prepare Cucumber Relish. In a
medium  pan, combine vinegar, sugar, water, cilantro stems, garlic, and
salt.  Bring to a boil; stir until sugar dissolves. Strain and cool. In
a  medium bowl, mix together cucumber, ginger, chile paste, and chopped
cilantro, if desired. Pour vinegar mixture over, and let stand,
uncovered, while tofu bakes. Serve tofu with relish.  VEGAN  PER
SERVlNG: 154 CAL (27% from fat), 11g PROT, 4.5g FAT. 16g CARB,  219mg
SOD, 0mg CHOL. 1g FIBER  By "Karen C. Greenlee"
<greenlee@bellsouth.net> on Mar 13, 1999.  Recipe by: Veggie Life
Magazine, November 1998, page 26  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 184 Calories From Fat: 76 Total Fat: 9g Cholesterol: 0mg Sodium: 241.9mg Potassium: 368.9mg Carbohydrates: 17.6g Fiber: 1.1g Sugar: 9.9g Protein: 15.7g