Serves: 4
Total Calories: 164

1 tofu chinese cake
3 tablespoons corn oil or peanut oil
1 onion sliced (1/4 cup)
1 rutabaga peeled, cut into 1/4 inch thick slices
slices (2/3 cup)
1/4 cup tomato ripe, fresh or canned, chopped
1 teaspoon green chili thin sliced, fresh, hot
2 teaspoons soy sauce
1/4 teaspoon cumin ground seeds
1/2 teaspoon salt
1/4 cup water

1. Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and 1/4 inch thick. Dry them well on paper towels.

2. Heat a dry skillet for 1 minute, then add the oil (this prevents the tofu fromn sticking). Fry the tofu over moderate heat to a light-brown on both sides. Remove and set aside. Remove all but 1 tablespoon oil.

3. Brown the onion in the oil over moderate heat for 2 minutes. Add the rutabaga slices and stir fry for 2 minutes. Add the tomato, chili, soy sauce, cuminseed, and salt and stir fry for 1 minute. Add the water, cover the skillet, and cook for 5 minutes.

4. Add the tofu, stir for a moment, cover the skillet, and cook for 3 minutes more.

Serve warm with bread.

Note: Firm vegetables such as chayote and the white turnip with a mauve top can also be used in this preparation. The contrast of the browned tofu and the soft turnip is pleasant to the palate, and the flavorings give it an unusual and distinctive character.

Nutritional Facts:

Serves: 4
Total Calories: 164
Calories from Fat: 90

More Recipes from the Cook'n Vegetarian Cookbook:
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Chana Masaledar
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Cuban Black Beans
Cuban Red Beans & Rice
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Family Style Cooked Red-Bean Curd (China)
Flageolets Parisiens (France)
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Gueyteow Pad Ki Mow (Thailand)
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