While in Tokyo Dec. 2010, Mike came across an excellent British vegan cookbook, but only had time to copy two recipes.
1 large handful each: parsley, chives, & basil
3 Tbs. (45 ml) olive oil
2 Tbs. (30 ml) lemon juice
10 1/2 oz. (300 g) firm organic tofu
3 1/2 oz. (100 g) spinach
1. Chop herbs, pour in the oliver oil, lemon juice, (salt/pepper optional)
2. Cut tofu into bite sizes.
3. Marinade the tofu in the herb dressing for two hours.
4. Two types of streaming:
(a) Chinese bamboo steamer in a wok:
(1) Add spinach to the bottom of a steamer.
(2) Place the marinaded tofu and dressing on top of the spinach.
(3) Add 3 cups of water to the wok
(4) Steam for 8-10 minutes
(b) Electric steamer:
(1) Add spinach to the bottom of a steamer.
(2) Place the marinaded tofu and dressing on top of the spinach.
(3) Add water to the bottom of the steamer container.
(4) Steam for 8-10 minutes
