 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Pressing and Blanching Tofu for Pressing & Blanching or 5-Spice Tofu for Five-Spice. The prep time does not include either option, or the chilling time. Ingredients:
2 cake, five-spice tofu or |
14 ounces tofu, blanched and pressed |
2 cups steamed fresh green beans (approx 1 pound) |
1/2 cup toasted walnuts |
1 tablespoon tamari soy sauce |
3 tablespoons mayonnaise or 3 tablespoons plain yogurt |
2 teaspoons prepared mustard |
2 tablespoons finely diced onions |
1 cup finely diced onion |
2 teaspoons vegetable oil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried sage |
1/4 teaspoon ground coriander |
1/4 cup minced kosher dill pickle |
fresh ground black pepper |
Directions:
1. Grate the tofu, using hand grater. You should have about 2 cups. Reserve.
2. Combine green beans, walnuts, soy sauce, mayonnaise or yogurt, and mustard in a food processor. If using blender, make in batches.
3. Blend well, but not completely pureed.
4. Add to tofu and add 2 tbsp minced onion. Mix.
5. Saute remaining onion in vegetable oil, with the thyme,sage and coriander. Cook until onion is translucent. Stir into tofu mixture.
6. Add the pickle and the pepper to taste, but should be more than you usually use. Refrigerate until chilled.
7. Serve with crackers, vegetable to dip, or on rye bread with fresh tomatoes.
|
|