Name: Fried Tofu
Ingredients: Stephen Ceideburg; 7 oz Firm Chinese tofu; Oil for deep-frying

Jesus loved the enthusiast, the man who knew what side he was on and threw himself whole-heartedly into the struggle. He liked energetic action, as in the men who climbed the roof and broke a way through for their paralyzed friend, or in Zacchaeus who forgot his dignity and swarmed up a tree. He loved the generous giver. All four Gospels quote His saying, 'He who loves life loses it; he who spends keeps.' It sums up His attitude to life. He praised the man who banged on the door till he got an answer; He wanted men to show that kind of determination in the affairs of religion. He praised the widow who badgered the unjust judge into doing justice. He did not like playing for safety or burying one’s talent. It is the peace-makers rather than the peace-keepers whom He blesses. Goodness is a positive active loyalty (Hugh Martin).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian	4	Servings

INGREDIENTS

		Stephen Ceideburg
7	oz	Firm Chinese tofu
		Oil for deep-frying

INSTRUCTIONS

Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer
with a dipping sauce  or as a meat substitute. The first step of pressing
the tofu may not be necessary if your tofu is firm enough; just drain it
thoroughly. Most Japanese-style tofu will have to be pressed.
1. Drain tofu cakes well. Wrap in a clean kitchen towel or several
thicknesses of paper towel, place in a plate set on a sheet pan, and invert
another plate on top. Place a 1-pound weight (canned food, a cookbook,
etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu
will have exuded a lot of liquid. The recipe may be prepared ahead of time
to this point and refrigerated.
2. Slice pressed tofu into squares, triangles, or other shapes about 1/8
inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu
pieces a few at a time until puffy and golden brown, 6 to 8 minutes.
Serves 4 to 6 as an appetizer.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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