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Re: Silken Tofu Recipes

Date: Tue, 08 Feb 2000 11:29:40 -0600

Neil wrote:

>From: "Neil Bernstein" <BERNSTEN@xxxxxxxxxxxxxxx>
>Subject: Silken tofu

>Last weekend, my wife heard a commentary about the virtues of tofu for = post-menapausal
> women and went out and bought a package of silky, extra = firm tofu.   Quite frankly,
> we don't know what to do with this particular = tofu variation and are having
> difficulty finding recipes.   If anyone has = a good recipe for silky extra and
> would either post it or send it to me = personally  I would appreciate it very much. =20

  I sent Neil three silken tofu recipes by private e-mail,
one is not suitable for this list, but then I decided to be
a nice person and send the two suitable ones along to the
list!  I really, really, really love the Pumpkin Mousse, and
the Mocha Mousse is a close second.

  You can use either firm or extra-firm silken tofu
interchangeably in these recipes and, I believe, in all
recipes:  there doesn't appear to be much difference between
the two.

 Both of these recipes are very, very easy. Just dump
everything in food processor (preferably) or mix with
electric mixer, basically.   

   In both recipes, it's *really* important to let it
sit several hours or overnight.  


Pumpkin Mousse with Gingersnap Crumbs (I've never used the
gingersnap crumbs, though!)

1  12.3 oz  box silken tofu 
1/2 cup maple syrup
1 tsp lemon zest
1/4 cup fresh lemon juice
1-1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
pinch of ground cloves
3 cups (One 29 oz can) solid pack pumpkin
8 gingersnaps, crushed with a rolling pin

Place everything except pumpkin and gingersnaps in a blender
or food processor and process until smooth.  Add half the
pumpkin, and puree again.  Transfer to a medium sized bowl
and beat in the remaining pumpkin until it becomes uniformly
creamy.  Cover tightly and chill for several hours or
overnight, to let the flavors combine and deepen.
(THIS IS REALLY IMPORTANT!  It doesn't taste half as well
right away as 6-8 hours or more later).  To serve, spoon
into decorative bowls and sprinkle with the gingersnap
crumbs.  Serve right away so crumbs don't get soggy.  Yield:
about 6 servings.

(Can substitute cooked squash or sweet potato for the
pumpkin - I haven't done this, though).   It keeps well for
a couple of days in the fridge.

Mocha Mousse (adapted from a recipe in"Moosewood Restaurant
Cooks at Home" Cookbook)

In food processor, or using electric mixer, whip until
smooth and fluffy:

1 pkg silken tofu
1/2 cup confectioner's sugar
2 tbs instant coffee granules
1-2 tbs cocoa powder
1/2 tsp pure vanilla
1 tbs brandy (optional).

Chill several hours.  Serve with whipped cream.

(I like this best with the coffee, my husband likes it
better with more cocoa powder and without the coffee.)