This Can't Be Tofu! (23 page)

Combine the first four ingredients in the blender and puree until smooth. Stir in the passion fruit syrup, if desired, to taste.

Peel the mango, then slice it right over the blender jar to catch all the juices. Once you’ve cut off the big chunks of mango, just squeeze your hand over the whole thing to get off as much flesh and juice as possible. Add all the other ingredients to the blender and puree until smooth. Pour into 2 glasses and garnish with mint.

Puree the soy milk and tofu in the blender until smooth, scraping down the sides once or twice. Add the remaining ingredients and puree once more until smooth and cold. Serve in small glasses.

Variations:
pinch cinnamon or nutmeg
•
vanilla
•
hazelnut or almond syrup
•
chocolate syrup
•
coconut milk
•
a big scoop of vanilla ice cream or frozen yogurt
•
a banana

MOST OF THE TOFU DISHES IN THIS BOOK
are brightly seasoned with spicy, pungent, hot, sour, sweet, and salty ingredients—ginger and chile, soy sauce, tamarind, garlic, rice wine, and of course, curry spices. Consequently, they tend to go best with foods that are rather neutral, and what could be more perfect than rice, the ideal foil for such complex lively seasonings? Rice is nice, but change is always welcome on occasion, and that’s when I turn to sweet potatoes as an alternative accompaniment, their sweetness being friendly to the ginger-soy-chile triad. Here are some basic recipes for both rice and sweet potatoes so that you can round out your tofu dishes.

You may already have your own perfect way of cooking rice. However, there’s more than one way, and it partly depends on the rice you use, long- or short-grain, white or brown.

2.
Bring to a boil, then reduce the heat to low and cover the pot. Cook until the water has been absorbed and the rice is tender, 15 to 18 minutes. If it’s not quite done but the pot seems dry, add a few tablespoons water, re-cover, and let steam for 5 more minutes. Gently separate the grains with a fork before serving.

Put the rice and salt in a medium, heavy saucepan and add water to cover by 1 inch (about 3 cups.) Bring to a boil, then continue boiling over medium heat until most of the liquid on the surface has evaporated or been absorbed and the surface looks as if it’s covered with little craters. This should take 15 to 18 minutes. Now reduce the heat as low as it will go and cover the pan with a tight-fitting lid. Cook for 15 minutes, or until tender.