INGREDIENTS

INSTRUCTIONS

TOPPING
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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