1 tofu
1/2 cup flour
1 favorite spices
Directions
From: dcross@pts.mot.com (Daniel Cross X8663 P5108). About the
quickest tofu recipe I know is this one: Mix some flour (about .5
cup) with your favorite spices (I like cayenne). Press most of the
water out of a block of tofu with a towel, then slice it up any old
way. Dip the slices in soy sauce, then in the flour/spice mix, and
place on a baking tray. Bake for 20-30 minutes (a toaster-oven is
great for this). If you like them browned a little more, put them
under the broiler for 5 min. before serving.
From: samv@netcom.com (Sam Voeller). sort of a boring tofu user
myself, but one recipe I have is so yummy I use it in all sorts of
things. Preheat oven to 350 degrees (f) cut tofu (firm) into 1" cubes
dip cubed tofu in soy sauce, and dust on all sides with fresh-ground
black pepper set on lightly oiled (or non-stick) baking sheet and
bake for 30 minutes, turning once so that all sides are browned
evenly. This gives the tofu some real, chewable texture, as well as a
spicey zing. I use these tofu chunks in thick stews, or just over
steamed veggies.
rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Baked~ Pressed Tofu Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into history, in truth as far as the Egyptians, and potentially, even further back. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian describing 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 `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, entrees and desserts, a style of dining still practiced today. Aspicius informs us how the Romans were skilled in the use of many herbs, including a few you will know for example basil, rue and dill. During the next few hundred years, the rich and powerful families of Europe tried to lay on the best banquets, and because of this the best chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes of their peers. By the advent of the 1900s, cookery publications are increasing in popularity due to higher levels of literacy, people having increased spare time and disposable income. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baked~ Pressed Tofu recipe.
