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
Recipes as an idea can be found far back into distant history, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. However, these, ancient cookbooks were just primitive pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Moving our culinary historical trip onwards, we find two books published in the 14th Century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that is served today, but instead accounts of the types of meals served to the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab cooking, such as parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in manuscripts on cookery, the majority of which are kept safe in private cookery archives. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Aged Tofu (Figi) recipe.
