Recipe - Ginger Tofu With Vegetables

1 pound Soft tofu
One fourth cup Sliced green onion
1 tablespoon Minced fresh ginger
1 Clove garlic, pressed or
minced
1 tablespoon Oriental sesame oil
2 tablespoon Soy sauce
One fourth teaspoon Cayenne

About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or
green bell peppers strips, small celery stalks, sugar snap peas, and cherry
tomatoes.

Rinse tofu under cool running water, let drain, then drop into a blender or
food processor. Whirl smoothly with onion, ginger, garlic, oil, soy sauce,
and cayenne. If made ahead, cover and chill up to 3 days. Pour into a small
bowl; accompany with vegetables. Scoop onto vegetables to eat. Makes about
1Three fourths cups, 79 servings of 34 tablespoon each.

Origin: Cookbook Digest Nov/Dec 1991. Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini