And Now: Recipes!

Hey all!

2 updates in one day, I know. But we've had some requests for recipes, and there are a couple that I would like to share.

Ginger Tofu Soup

Ingredients:
8 oz fine egg noodles

2 Tbsp. olive oil

10 scallions, including tops, sliced diagonally - 1 in. long

5 Tbsp. minced fresh ginger

7 c. chicken broth, or vegetable broth

1 small head cabbage thinly sliced

14 oz. Vermont Soy Artisan Tofu cut into 1/2 in cubes

salt and pepper to taste

Cook noodles, drain and toss with oil. In large pan, heat oil, saute scallions and ginger for 1-2 mins. Add broth, bring to a boil, add cabbage and cook 1-2 mins. Add noodles, tofu, salt and pepper to taste.

(Adapted from recipe from Sally Lonegren)

And a second recipe:

Thai Red Curry with Vegetables and Tofu

Ingredients:

1 tablespoon of oil

3 or 4 garlic cloves

1 1/2 tablespoons of minced ginger

1 onion chopped

2 carrots, sliced into quarter-inch rounds

1 red bell pepper

1 15-ounce can of unsweetened coconut milk

2 to 3 tablespoons of red Thai curry paste, depending on your taste

3 tablespoons soy sauce

14 ounces Vermont Soy Artisan Tofu cut into 1/2 inch cubes

Fresh basil or cilantro leaves (optional)

Pour oil into a skillet. Once oil is hot, add garlic and ginger, and saute over medium-high heat for 30 seconds. Add the onion and heat until it softens, about 2 minutes. Add the carrots and red pepper, and saute until softened, about 7 minutes. Add the coconut milk, curry paste, and soy sauce and stir until the paste is well-blended with the coconut milk. Add tofu and lower heat. Simmer for 4 or 5 minutes.

Ladle over rice or noodles and sprinkle with torn basil or cilantro leaves, if using. Serves 4.

(Adapted from May 18, 2003 Washington Post article)

If you have any recipes using our tofu or soymilk that you think we might be interested in, let us know!!

Peace,
Beth