Posts Tagged ‘tomato’

Indonesia-Tahu Telur

Ingredients:

Sauce:
1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1/4 tsp red pepper flakes
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar

Omelettes:
3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
peanut oil for frying

Methods:

• For the sauce: In a small saucepan, heat the oil and fry onion, red pepper flakes and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
• Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
• For the omelettes: Chop bean curd into small pieces or mash roughly with a fork.
• Stir into the eggs, season with salt and pepper; add the green onions.
• Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
• Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion. Yields 4 servings.

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.