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
It is quite possible to follow the history of written cooking instructions back into distant history, at least as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years there were two recipe books which were published in the fourteenth century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but instead recipes for the types of meals eaten by the nobility of the time. During the succeeding few hundred years, the rich and powerful families of Europe competed to serve up the most extravagent meals, and as a result the best chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Aged Tofu (Figi) recipe.
