This Can't Be Tofu! (14 page)

4.
Add the tofu and tomatoes, and cook until the tofu is heated through, just a few minutes more. Add the cilantro and serve immediately.

Easy, fast, and beguiling. Serve with rice or a baked sweet potato
.

1.
Drain the tofu. Cut it crosswise into slabs about ½ inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, remove the veins and seeds, then cut each half into three long strips. Cut each strip into triangles. Tip and tail the beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.

2.
Combine the next five ingredients in a small bowl and stir to dissolve the sugar.

3.
Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the second side. The tofu should be golden, but still tender to the touch. Remove and set aside.

4.
Add another teaspoon of oil to the pan and, when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for another 5 minutes or so. Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.

5.
Pour in the soy-sauce mixture and cook, moving the pan back and forth rapidly to coat the tofu and peppers. Turn off the heat before it reduces completely. Top with cashews, and serve over rice.

This soothing dish of stir-fried greens and tender tofu simmered in broth thickened with cornstarch is one of my favorites. It’s one I make often, especially when I’ve found some exceptionally fresh tofu in an Asian market. Soft tofu has a delicate almost quivery consistency, but firm tofu will work, too. Although the tofu feels rather dense when you drain it, it softens up considerably in the pan
.

1.
Cut the bok choy leaves into 3-inch pieces, the stems into 2-inch pieces. Wash well. Handling the tofu gently, cut it into 1-inch cubes or larger. Mix together the stock, soy sauce, and oyster sauce.

2.
Heat a wide nonstick skillet, add the oil, and when hot, add the garlic and the bok choy. Sprinkle with salt and stir-fry over high heat for about 2 minutes until the greens are wilted. Add the stock, reduce the heat to low, then add the tofu. Cover and simmer until the tofu is heated through, 4 to 5 minutes. Add the diluted cornstarch and gently stir it into the juices without breaking the tofu. Serve over rice.

This is a delicate dish with a very slight crunch that is provided by sugar and salt. The marinade, plus a final browning in oil, help build the flavor and surface texture. The accompanying asparagus is served with a sauce made with the lemongrass paste, so be sure to cut everything as finely as possible
.

1
Drain the tofu, wrap it in a clean towel, and press while you prepare the rest of the ingredients.

2
To make the paste, puree the next eight ingredients with
¹
/2 teaspoon salt and 2 teaspoons of the peanut oil in a small food processor. Or, even better, mash them with a pestle. If the mixture is too thick to work, add a little water as needed.

3.
Unwrap the tofu and cut it crosswise into 8 pieces. Cut each piece in half, crosswise or diagonally. Put them on a large plate and spoon the paste over them. Use your fingers to gently press in the rub, turning the pieces over so that both sides are coated. Cover and refrigerate until ready to use. (This can be done the day before.)

4.
Heat a wide, nonstick skillet and add a generous film of peanut oil. When hot, remove the tofu from its dish, leaving most of the rub behind. Place the tofu in the pan in a single layer and cook over medium heat until golden, 4 to 5 minutes. Turn and cook on the second side. Add a little cracked pepper and a sprinkling of salt.

5.
While the tofu is cooking, simmer the asparagus in salted water until tender, then set on a towel to drain. Roll it in the remaining lemongrass rub and remaining roasted peanut oil. Season with salt and pepper to taste.

6.
To serve, place the asparagus on a platter and intersperse with the tofu. Garnish with the cilantro and limes, which should be squeezed over everything.

Vegetarians will find this dish is delicious without the fish (double the tofu, for quantity), but if you want to experience tofu in more gradual manner, try this recipe as written. In place of cod you can use another firm white fish or even shrimp, peeled and deveined
.

1.
Cut both the tofu and cod into pieces about 1½ inches long and ½ inch thick. Put them into separate bowls.

2.
Divide the next seven ingredients between the two bowls and toss gently. Take care not to break up the tofu.

3.
Heat half the oil in a wide, nonstick skillet. When hot, add the tofu and fry over medium-high heat until golden and crispy, 8 to 10 minutes. Turn so that all the surfaces have a chance to color. When done, sprinkle with salt, remove to a plate, and cover to keep warm. Return the pan to the heat.

4.
Add the remaining oil, add the peanuts and cod, and cook over high heat until the cod is barely cooked, about 3 minutes. Return the tofu to the pan, add the scallions, and cook 1 minute more. Season with salt, then slide the tofu and fish onto a platter and garnish with lemon wedges.