Name: Panfried Tofu with Oriental Garlic Sauce
Ingredients: A; (1-pound) block of; ; extra-firm or firm; ; tofu, rinsed; 4 ts Cornstarch; 1 c Water; 2 tb Soy sauce; up to 3; 1 tb Cider vinegar; 1 tb Scotch; 2 ts Sugar; 1/8 ts Salt; 2 1/2 tb Vegetable oil; 3 lg Garlic cloves; minced; A; (1-inch) cube of; ; peeled fresh; ; gingerroot, minced; 1 ts Oriental sesame oil; 1 Scallion; minced; Cooked rice as an accompaniment if; ; desired

In 1956 Life magazine told of the shocking death of five missionaries in the jungles of Ecuador. For several months these men had tried to make contact with the primitive Auca Indians. On their first attempt to establish a camp, they were brutally murdered! Today these same Auca tribesmen are all Christians. They are leaders of a small congregation that worships near the spot where the missionaries died. Many educators and government leaders have expressed astonishment at the miraculous change in these Indians. How did it happen? The answer lies in the love of God expressed to these people by the sister of Nate Saint and the wife of Jim Elliot, two of the martyred missionaries. Led by God who is love and not vengeance, these women were able to break down the walls of distrust. In time they were able to share the gospel with these tribesmen and see the love of Christ transform their lives.

George Sweeting

CATEGORY	CUISINE	TAG	YIELD
Vegetables		November 19	1	servings

INGREDIENTS

		A; (1-pound) block of
		; extra-firm or firm
		; tofu, rinsed
4	ts	Cornstarch
1	c	Water
2	tb	Soy sauce; up to 3
1	tb	Cider vinegar
1	tb	Scotch
2	ts	Sugar
1/8	ts	Salt
2 1/2	tb	Vegetable oil
3	lg	Garlic cloves; minced
		A; (1-inch) cube of
		; peeled fresh
		; gingerroot, minced
1	ts	Oriental sesame oil
1		Scallion; minced
		Cooked rice as an accompaniment if
		; desired

INSTRUCTIONS

Cut the tofu crosswise into 4 slices and let the slices drain between a
double thickness of paper towels for 20 minutes.
While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4
cup of the water and stir in the remaining 3/4 cup water, the soy sauce to
taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy
saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high
heat until it is hot but not smoking and in it stir-fry the garlic until it
is pale golden, being careful not to let it burn. Add the gingerroot and
stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to
the garlic mixture, stirring, and bring the sauce to a boil, stirring.
Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce
warm.
In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over
high heat until it is hot but not smoking and in it brown the tofu on all
sides, turning it with tongs and transferring it as it is browned to paper
towels to drain. Divide the tofu between 2 plates and spoon the sauce over
it. Sprinkle the scallion over each serving and serve the tofu with the
rice.
Serves 2.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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