This Can't Be Tofu! (23 page)

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Authors: Deborah Madison

BOOK: This Can't Be Tofu!
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Tropical Smoothie
SERVES 3
Fresh guavas would be ideal, but not many of us have them growing in our backyards. Guava nectar, available in cans or aseptic packages, has plenty of that lovely tropical flavor, and a few spoonfuls of passion fruit syrup (or one fresh passion fruit) will complete the island effect. Garnish the drink with, if not a passion fruit flower, then maybe a sprig of honeysuckle
.
½ box silken tofu
2 cups guava nectar
Juice of 1 lime
1 small mango or 1 cup frozen raspberries
5 ice cubes
Passion fruit syrup (optional)
Combine the first four ingredients in the blender and puree until smooth. Stir in the passion fruit syrup, if desired, to taste.
Mango Smoothie
SERVES 2
This thick and silky drink has the prettiest color and the loveliest perfume. Make it often in early summer when mangoes are plentiful
.
1 ripe, juicy mango
2 teaspoons light brown sugar
½ cup coconut milk or ½ cup pineapple-coconut nectar
1 cup soy milk
Juice of 1 or 2 limes, to taste
5 ice cubes
Mint or jasmine sprigs, for garnish
Peel the mango, then slice it right over the blender jar to catch all the juices. Once you’ve cut off the big chunks of mango, just squeeze your hand over the whole thing to get off as much flesh and juice as possible. Add all the other ingredients to the blender and puree until smooth. Pour into 2 glasses and garnish with mint.
Peanut
Butter Smoothie
SERVES 4
This drink made me rediscover peanut butter, of all things. Add a tablespoon or two of chocolate syrup, and you’re close to imbibing a liquid peanut butter cup. A small cup of brewed espresso or other strong coffee also goes great with peanut butter
.
1½ cups soy milk
½ cup silken tofu
⅓ cup peanut butter
1 tablespoon honey
1 banana
5 ice cubes
Puree the soy milk and tofu in the blender until smooth, scraping down the sides once or twice. Add the remaining ingredients and puree once more until smooth and cold. Serve in small glasses.
Iced Coffee Frappe
SERVES 2
Once you start making smoothies with espresso you’ll plan to have leftover coffee. You can vary these endlessly, with the additions suggested, but here’s one that’s more or less pure iced coffee and not too thick
.
1 cup cold strong coffee or espresso
½ cup soy milk
⅓ cup soft silken tofu
3 ice cubes
1 teaspoon vanilla
1 tablespoon brown sugar
Combine everything in the blender and puree until smooth.
Variations:
pinch cinnamon or nutmeg
•
vanilla
•
hazelnut or almond syrup
•
chocolate syrup
•
coconut milk
•
a big scoop of vanilla ice cream or frozen yogurt
•
a banana

MOST OF THE TOFU DISHES IN THIS BOOK
are brightly seasoned with spicy, pungent, hot, sour, sweet, and salty ingredients—ginger and chile, soy sauce, tamarind, garlic, rice wine, and of course, curry spices. Consequently, they tend to go best with foods that are rather neutral, and what could be more perfect than rice, the ideal foil for such complex lively seasonings? Rice is nice, but change is always welcome on occasion, and that’s when I turn to sweet potatoes as an alternative accompaniment, their sweetness being friendly to the ginger-soy-chile triad. Here are some basic recipes for both rice and sweet potatoes so that you can round out your tofu dishes.

Rice

You may already have your own perfect way of cooking rice. However, there’s more than one way, and it partly depends on the rice you use, long- or short-grain, white or brown.

Long-Grain White Rice I
SERVES 4
1½ cups long-grain rice
2¼ cups water
¼ teaspoon salt
1.
Combine the rice, water, and salt in a medium, heavy saucepan with a tight-fitting lid.
2.
Bring to a boil, then reduce the heat to low and cover the pot. Cook until the water has been absorbed and the rice is tender, 15 to 18 minutes. If it’s not quite done but the pot seems dry, add a few tablespoons water, re-cover, and let steam for 5 more minutes. Gently separate the grains with a fork before serving.
Long-Grain White Rice II
SERVES 4
Because the amount of water is determined by how deeply it covers the rice, you can make this in any quantity by eye. This is the method I use most commonly at home. To end up with perfectly cooked rice, use the same pot each time you make it so that you can develop your eye for the proper water level, and a good sense of timing
.
1½ cups long-grain rice
¼ teaspoon salt
Put the rice and salt in a medium, heavy saucepan and add water to cover by 1 inch (about 3 cups.) Bring to a boil, then continue boiling over medium heat until most of the liquid on the surface has evaporated or been absorbed and the surface looks as if it’s covered with little craters. This should take 15 to 18 minutes. Now reduce the heat as low as it will go and cover the pan with a tight-fitting lid. Cook for 15 minutes, or until tender.
Basmati Rice
SERVES 4
You can cook basmati, a long-grain rice, using either of the preceding methods, or you can make it according to a more traditional, Indian method, which involves soaking the rice first so that the grains can expand
.
1½ cups basmati rice
2¼ cups water
1 teaspoon ghee, butter, or oil (optional)
¼ teaspoon salt
1.
Rinse the rice in several changes of water, then drain and put in a medium, heavy saucepan. Add the water and let soak for 20 minutes.
2.
Bring to a boil, add the ghee, if using, and salt, then reduce the heat to low. Cover and cook until the rice is tender, about 12 minutes. Turn off the heat and let stand until all the water is absorbed and the rice is fluffy, about 5 minutes. Fluff the grains with a fork before serving.

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