Posts Tagged ‘tofu’

Spinach Tofu-Stuffed Pasta Shells

Ingredients:

15 uncooked jumbo pasta shells
1 1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
1 14 1/2 ounce can Italian diced tomatoes, drained
1 8 ounce can tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Methods:

• Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic and cover and process until smooth. Add 1 tablespoon of water if mixture is too thick.
• Add spinach and process until blended. Drain shells, stuff with tofu mixture.
• In a small bowl, combine the tomatoes, tomato sauce and wine or broth. Spread about 1/2 cup sauce in an 11 x 7 x 2 inch baking dish coated with nonstick cooking spray. Arrange stuffed shells over
  sauce. Top with remaining sauce.
• Cover and bake at 350 degreesfor 25 minutes. Uncover and sprinkle with mozzarella and remaining Romano cheese. Bake 8 to 10 minutes longer or until shells are heated through and cheese is melted. Yields 5 servings.

Fried Tofu and Tempeh in Spicy Sauce (Sambal Goreng Tahu Tempe)

Ingredients:

250 gr tofu/tahu (bean curd)

250 gr tempeh

2 onions

5 cloves garlic

3 tbsp palmsugar

1 tsp terasi bakar (shrimp paste)

2 tbsp kecap manis (sweet dark soy sauce)

1 tsp salt

2 salam leaves

2 red lomboks (large chilies)

5 cm laos (galangal)

1 tsp asem / tamarinde

3 tbsp water

Oil

500 ml water + 2 tsp salt

Preparations:

§   Mix the water with the salt.

§   Cut the tempeh into dice sized pieces and add it to the water for 5 minutes. Then drain.

§   Cut the tahu/tofu in dice sized pieces.

§   Heat in a wok the oil and fry the tempeh and the tahu/tofu golden brown.

§   Mix the asem with the 3 tbsp water.

§   Pound or grind the laos into a paste.

§   Cut the onions, the lomboks and the garlic fine.

§   Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos/galangal and the salam leaves for 3 minutes.

§   Then add the terasi and the lomboks and fry this for 1 minute.

§   Add the kecap, palmsugar, asem, water and the salt and let in simmer slowly for 2 minutes.

§   Then add the tempeh and the tahu/tofu and let in simmer for a few moments.