INGREDIENTS

INSTRUCTIONS

SAUCE
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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