Tofu tomato surprise
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| 2 | Cloves garlic | |
| 32 | ounces | Fresh tofu |
| 16 | ounces | Spaghetti sauce |
| ¼ | teaspoon | Tabasco sauce |
| ¼ | teaspoon | Salt |
| 1 | bunch | Green onions |
| 3 | Sprigs fresh parsley; coriander or dill, (up to 4) | |
Directions
These recipes are from The Worlds Oldest Health Plan (Biblical health plan) by Kathleen O'Bannon Baldinger. Linda B in IL Wrap tofu in several layers of toweling to drain off water, leave for 15 minutes. Clean onions and cut into 1½ inch pieces, including tops. Keep white separate from the green. Cut pieces lengthwise into slivers making 2-3 cuts in each piece. Coarsely chop the fresh herbs. Heat oil in wok or heavy fry pan and saute the garlic cloves until transparent, removing them to prevent burning, discard. Cut the drained tofu into ½ inch cubes and saute in hot oil, gently turning each piece after it has browned, about 7-12 minutes. Continue sauteing until golden brown. Drain off excess oil.
Add spaghetti suace and carefully stir to coat all tofupieces. Add all the whites of the onions and 1 /3 of the green pieces, lower heat, stir and simmer over low heat for 3 minutes or longer. The longer you simmer it the more the tofu will absorb the sauce. Add ⅓ of the greens and ½ of the herbs, stir, and cook for an aditional 5 minutes. Serve garnished with the remaining onion tops and herbs. Serves 4 Posted to recipelu-digest Volume 01 Number 473 by "lbrandau" <lbrandau@...> on Jan 7, 1998