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Ginger Tofu with Vegetables

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CATEGORY CUISINE TAG YIELD
Vegetables Chinese Chinese, Vegetarian 1 Servings

INGREDIENTS

1 lb Soft tofu
1/4 c Sliced green onion
1 tb Minced fresh ginger
1 Clove garlic, pressed or minced
1 tb Oriental sesame oil
2 tb Soy sauce
1/4 ts 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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