INGREDIENTS

INSTRUCTIONS

Rule 1: if at all possible, buy fresh tofu at an Asian market or good
health foods store. (The stuff in the sealed plastic containers is a
poor substitute, but okay if you are going to heavily mask the taste.)
My 13-year-old daughter loves to make these tofu omelets: (note: if
tofu is very wet, try to squeeze out a little of the water)  Process or
blend together everything except the tofu. Cut tofu into  chunks or
mash with a fork and process or mix gently with the egg  mixture. (You
don't want a perfectly smooth batter.) Spray a light  coating of oil on
a frypan (nonstick is best) and gently fry  tablespoon sized "latkes"
of the batter. (Until you get the hang of  it, these are likely to
crumble when you turn them; in that case,  serve in a bowl!)  I prefer
to serve these with a tangy or spicy chutney (the original  recipe's
sauce follows). Erica eats these "as is" for breakfast,  lunch or
dinner. For the sauce:(note: when I have homegrown tomatoes,  I make
this and freeze it in small portions)  In small saucepan, heat the oil;
fry onion and garlic over low heat,  stirring frequently, until onion
is soft, about 5 min. Add tomato and  fry, stirring, for 3 or 4 min. or
until tomato is cooked to a pulp.  Add soy sauce, water and sugar;
bring to a boil. If made ahead,  reheat sauce before using.  Other tofu
ideas: Add small cubes of tofu to any broth-based (clear)  soup. Let
the tofu sit in the soup awhile to is soaks up the flavors  of the
soup. (Don't freeze anything after you've added tofu, unless  you enjoy
eating sponge!) I make Chinese hot & sour soup, replacing  the chicken
with tofu cubes. Also, a soup that's just homemade veg.  stock, a bit
of Thai curry paste, cellophane noodles (soaked and  chopped) and lots
of tofu cubes. When I feel extremely naughty, I add  a very small
amount of canned coconut milk. The longer the tofu sits  in this
mixture, the better it tastes.  I'm often warned not to use "silken"
tofu for my recipes, but I  happen to prefer its texture. The good
stuff I get at the Asian  market is available only in silken--and it
has a delightful, almost  custardy texture.  Posted to JEWISH-FOOD
digest V97 #013, by Mark Cohen or Donna  Himelfarb
<mark.cohen@relex.com> on Tue, 14 Jan 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 468
Calories From Fat: 162
Total Fat: 18.6g
Cholesterol: 0mg
Sodium: 3491.7mg
Potassium: 2434.9mg
Carbohydrates: 66.1g
Fiber: 22.7g
Sugar: 29.6g
Protein: 24.8g