Tofu In Coconut Sauce With Ginger And Lemongrass – Madiso

Because the Father, the Son, and the Spirit are perfectly united in their essence, the three persons of the Trinity must be perfectly united both (a) in their saving intentions and (b) their saving acts. What the Father wills must be what the Son wills, and what the Son wills must be what the Spirit wills. Those whom the Father intends to save must be the same exact number as those whom the Son intends to save, and those whom the Son intends to save must be the same exact number as those whom the Spirit intends to save. And since Scripture teaches (a) that the Father has chosen to save a particular people and not all without exception, and since it teaches (b) that the Spirit will regenerate that same particular people and not all without exception, it also teaches (c) that the Son has atoned for that same particular people and not all without exception. To say otherwise is to strike at the heart of the unity of the Triune God. It is to undermine the doctrine of the Trinity, the most fundamental doctrine of Christianity. Unity in the Trinity demands a particular redemption.

Mike Riccardi

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Vietnamese	Veg08	4	Servings

INGREDIENTS

1	lb	Chinese-style firm tofu
		drained
3	T	Peanut oil
8		Shallots, thinly sliced
		OR 1-small white onion
		Salt and white pepper
		freshly ground
1		Cilantro, leaves
		Plus a little of the stems
1	T	Finely diced fresh ginger
2	T	Minced lemongrass
		OR grated zest of 1-lemon
1		Jalapeno chile, seeded and
		diced
15	oz	Unsweetened coconut milk
		plus
		Water to make 2-cups total
3		Pieces galangal, optional
1	t	Soy sauce, preferably
		Mushroom soy
		Cilantro sprigs, for garnish

INSTRUCTIONS

LEMONGRASS NOTE Take a section from the middle of the stalk.  Drain the
tofu, then dice it into 1/2-inch cubes. Heat 2 tablespoons  oil in a
medium skillet, add the shallots, and cook over medium heat  until
lightly browned, about 10 minutes. Season with a few pinches  salt,
then add half the cilantro. Remove from the heat and set aside.  Heat a
wok, add the remaining oil, and swirl it around the sides.  When hot,
add the ginger, lemongrass, and jalapeno. Stir fry for  about 30
seconds, add the coconut milk mixture and galangal and bring  to a
boil. Lower the heat, add the tofu, and simmer gently until  heated
through and the sauce has thickened, about 10 minutes. Add the  soy,
season with plenty of pepper, then add the shallots and  remaining
cilantro. Serve garnished with the cilantro sprigs.  NOTES : Spicy
Sweet Vietnamese sauce is delicious with tofu (or with  tempeh).  Serve
with rice or noodles.  Recipe by: Vegetarian Cooking for Everyone by
Deborah Madison 1997  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 663 Calories From Fat: 96 Total Fat: 10.9g Cholesterol: 0mg Sodium: 140.1mg Potassium: 2662.4mg Carbohydrates: 133.7g Fiber: <1g Sugar: <1g Protein: 19.9g