Name: Tofu in Mushroom Cream Sauce
Ingredients: 1 10-12 ounce block of tofu; 2 c Vegetable broth; 1 Wheat flour; 1 tb Soy oil; 1 tb Soy oil (olive oil or corn oil will change the taste); 1/4 c Water; 10 oz Of mushrooms, chopped; 1 bn Green onions, ends discarded and chopped to about 1 inch lengths; 1/2 ts Salt; 1 Clove garlic a handful of chopped fresh parsley leaves lots of freshly ground pepper to taste; 1/2 c White wine; 1 c Soymilk; 1 tb Cornstarch; Date: 05-13-93

We may often be baffled by the reality of the power of evil as it is manifest in our circumstances. Sometimes that power seems so overwhelming that we are unable to praise within the circumstances of our life. It is then that we do well to recall the words of the Apostle Paul. When writing amidst difficult circumstances to the Church at Ephesus he could say, ‘Giving thanks always for all things unto God.’ He had come to know that no matter what the source of the evil, if we are in Christ, and surrounded by Him as by an atmosphere, all evil has to pass through Him before it comes to us (Robert Norris).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	French	Main dish	1	Servings

INGREDIENTS

1		10-12 ounce block of tofu
2	c	Vegetable broth
1		Wheat flour
1	tb	Soy oil
1	tb	Soy oil (olive oil or corn oil will change the taste)
1/4	c	Water
10	oz	Of mushrooms, chopped
1	bn	Green onions, ends discarded and chopped to about 1 inch lengths
1/2	ts	Salt
1		Clove garlic a handful of chopped fresh parsley leaves lots of freshly ground pepper to taste
1/2	c	White wine
1	c	Soymilk
1	tb	Cornstarch
		Date: 05-13-93

INSTRUCTIONS

A couple of days before you will cook this, put a block of tofu in the
freezer in a freezer container.
About 24 hours before you cook, take the tofu out of the freezer. Pour the
vegetable broth over it, and put it in the refridgerator to marinate. Once
the tofu has thawed, cut it into slices and return to the marinade for at
least a few more hours.
When you are ready to cook, heat the oil in a saucepan. Take the slices of
tofu out of the marinade and dredge in wheat flour. Then fry until golden
brown, turn and fry the other side. Place on a dish and set aside.
In the same saucepan, add more oil and the water. Add the mushrooms, green
onions, garlic, parsley, salt and pepper and saute until the mushrooms are
soft.
Mix the wine, soymilk, and cornstarch together until there are no lumps.
Add to the saucepan and stir until mixture thickens. Then carefully place
the tofu slices back in the saucepan. Cover, reduce the heat, and simmer
about a minute.
Serve the tofu slices with the mushroom mixture on top. Serve with a
steamed green vegetable, such as asparagus, and a french-style bread. From:
Jim Porter
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Better to face the truth now, than after death”

We cannot deceive God. Twice in the Acts God is called “the Heartknower” (Acts 1:24; 15:8). But we can deceive ourselves. Here are four differences between deceit and honesty in our hearts. One, a deceitful heart doesn’t know its sin because it doesn’t want to know. But an honest heart is saying, “Bring it on.” Two, a deceitful heart notices how well a sermon applies to someone else. But an honest heart is too concerned about itself to judge another. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God himself. But an honest heart says, “It’s my fault. I need to get in gear.” Four, a deceitful heart delays response. It says, “I’ll get around to it, even soon. But I can’t right now.” An honest heart puts God first. Delayed obedience is a way of saying, “I’m setting the terms. I am Lord.” But an honest heart says, “Lord, whatever you want – right now.” An honest heart says, with the old hymn, 'The dearest idol I have known, whate’er that idol be, help me to tear it from Thy throne and worship only Thee.'

Ray Ortlund