Free This Can't Be Tofu! by Deborah Madison Page A

the cilantro and serve immediately.

Lacquered Tofu Triangles with Green Beans and Cashews
    SERVES 4
    Easy, fast, and beguiling. Serve with rice or a baked sweet potato
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    1 carton firm tofu
    1 red bell pepper
    ¼ pound green beans or thin asparagus
    ½ teaspoon Szechuan peppercorns
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    1 tablespoon mushroom soy sauce
    3 tablespoons regular soy sauce
    2 tablespoons light brown sugar
    3 garlic cloves, minced or pressed
    ¼ cup water or stock
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    5 teaspoons roasted peanut oil
    5 scallions, including the firm greens sliced diagonally into ½-inch pieces ¼ cup roasted cashews
    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.

Stir-fried Tofu with Bok Choy
    SERVES 4
    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
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    1 large or 2 small bunches bok choy or other Chinese greens
    1 carton soft or firm tofu, drained
    1 cup Vegetable Stock for Asian Dishes , chicken stock, or water
    2 tablespoons soy sauce
    1 tablespoon oyster sauce (if vegetarian, omit or substitute Lan Chi Chilli Paste)
    1 tablespoon roasted peanut oil
    3 garlic cloves, minced
    ¼ teaspoon salt
    1 tablespoon cornstarch mixed with 1 tablespoon water
    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.

Tofuand Asparagus with Lemongrass Rub
    SERVES 4
    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
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    1 carton firm tofu
    3 tablespoons very finely minced lemongrass, from the center of 1 or 2 stalks
    3 plump garlic cloves, minced
    1 small shallot (or the whites of 2 large scallions), finely diced
    2 tablespoons finely chopped cilantro stems
    1 tablespoon minced ginger
    ¼ teaspoon