2 package 10.5 oz. firm tofu
1/2 cup flour
1 vegetable oil for frying
1/2 cup water
2 oz soy or tamari sauce
1 tbsp sugar or honey
1/3 tsp bottled fish stock or
1 vegetable stock
2 tsp fresh ginger root -- grated
8 fresh scallions -- chopped
Directions
Wipe tofu dry with paper towels. Cut the tofu in each box in half,
then cut each half into four equal portions. Flour each portion
lightly. Heat vegetable oil to medium hot (350 to 375 degrees). Add
the tofu, a few at a time. Fry until golden and remove to drain on
paper towels. Prepare sauce by placing the water, soy or tamari
sauce, sweetener and stock in a saucepan. Bring to a boil and mix
well, making sure sugar (if using) is dissolved. To serve, place a
small amount of the sauce on four warmed plates. Divide the tofu
evenly among the plates, placing them on the sauce. Garnish with
grated ginger and chopped scallions.
Recipe By : Sunshine Magazine (9/17/95)
Servings: 4 servings
Aged Tofu (Figi) Recipe brought to you by Recipe Ideas
Categories: Tofu; Vegetable
The History of Recipes
We are able to follow the history of `recipes` far back into the distant past, certainly as far as the Egypt of the Pharoahs, and maybe even further. Having said that, these, old cook books were just simple pictorial instructions for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the ancient Romans used many different herbs and spices, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. During the following few hundred years, the families of Europe competed to lay on the most extravagent banquests, and consequentially chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes of the day. The revolution that is television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Aged Tofu (Figi) recipe.
