MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Sweet and Sour Tofu
  Categories: Thai, Vegetarian, Ceideburg 2
       Yield: 1 servings
  
     375    Tofu, drained
     1/4 c  Oil
       1    Clove garlic, sliced
     200    Green beans, sliced
       1    Onion, sliced
       1    Carrot, sliced
     200    Broccoli, chopped
       1    Stick celery, sliced
       2    Green shallots, chopped
       1 tb Tamarind sauce
       1 tb Fish sauce
       2 tb Oyster sauce
       1 tb Light soy sauce
       1 tb Sweet chilli sauce
       1 tb Tomato paste
       2 tb Sugar
       1 tb White vinegar
     1/4 ts Ground star anise
       1 ts Cornflour
       1 c  Water
  
   Been thinking about the problem getting the tofu to come out crispy.
   
   The only thing I can think of is that maybe the oil isn't hot enough.
   
   You are deepfrying the cubes, aren't you?  Another trick you might
   try is to double fry them.  Do 'em all once, let 'em cool a bit then
   refry them. Anyway++here’s a couple of recipes for you to practice
   on.  They're from the Ozzie cookbooks Mark brought over.  BTW,
   “shallots” refers to scallions rather than what we call shallots.
   
   1:  Cut tofu into 1 1/2 cm cubes.
   
   2:  Heat oil in wok, add garlic, cook for 30 seconds, remove and
   discard garlic.  Add tofu to wok in batches, stir-fry gently until
   lightly browned; remove from wok.
   
   3:  Add beans, onion and carrot, stir-fry until vegetables are almost
   tender.  Add broccoli, celery and shallots, sauces, paste, sugar,
   vinegar and spice, stir-fry for 2 minutes.  Stir in tofu with blended
   cornflour and water; stir-fry gently until sauce boils and thickens
   slightly.
   
   Makes 6 servings.
   
   Best made just before serving.  Freeze: Not suitable.  Microwave: Not
   suitable.
   
   From “Easy Thai-style Cookery”, Edited by Maryanne Blacker, The
   Australian Women’s Weekly Home Library, 1991.  ISBN 0-94912833-3
   
   Posted by Stephen Ceideberg; August 9 1993.
  
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