INGREDIENTS

INSTRUCTIONS

By: Junko Lampert, The Tofu Cookbook (Japan)  Method: Wrap each piece
of tofu in a dry cloth, drain for 4-5 hours  on a slanted cutting
board. Toast the sesame seeds in a dry pan; then  mince. Mix the garlic
and soy sauce. Heat the oil. Slip in the tofu  and cook over high heat
for several minutes; then reduce the heat.  With chopsticks, stab many
holes in the cakes of tofu, slowly pour  2/3 of the garlic-soy sauce
mixture over tofu, letting it sink into  the holes. When the bottom of
the tofu is nicely brown, turn, pour on  the remainder of the
garlic-soy sauce, and cook for a few more  minutes. Place on a plate
with the side that was browned first  (darkest) on top. Spread the
topping over the tofu cakes; centered.  Arrange plate. Serve with
watercress, steamed carrot slices  (blossom-cut) and about 8 to 10 pea
pods, also steamed, and arranged  in fan, or stacked in two fans.
CooksPantry ... Zha-Cai is a pickled  Chinese vegetable resembling
kohlrabi. You may also find it spelled  "cha Tsoi" or "Choan choy." It
is variously translatted into English  as pickled or preserved cabbage,
mustard greens, kohlrabi, or winter  vetetable. Refrigerate what you
don't use in the recipe in this book;  it will stay fresh for a long
time. You can use it to add interesting  flavor to western soups and
stews. It is coarsely chopped.  You might substitute chopped shiitake
(mushrooms) and nappa cabbage  in a ginger-pepper vinaigrette. Junko
Lampert, The Tofu Cookbook:  Recipes for Traditional and Modern
Cooking. Originally published 1983  by Shufunotomo Co. US edition by
Chronicle 1986.  By "patH" phannema@wizard.ucr.edu

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 493
Calories From Fat: 198
Total Fat: 22.5g
Cholesterol: 0mg
Sodium: 1064mg
Potassium: 141mg
Carbohydrates: 62.3g
Fiber: 2.4g
Sugar: <1g
Protein: 9.7g