---------- Recipe via Meal-Master (tm) v8.02

     Title: GINGER TOFU WITH VEGETABLES
Categories: Chinese, Vegetarian
     Yield: 1 servings

     1 lb Soft tofu
   1/4 c  Sliced green onion
     1 tb Minced fresh ginger
     1    Clove garlic, pressed or
          -minced
     1 tb Oriental sesame oil
     2 tb Soy sauce
   1/4 ts 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 1-3/4 cups,
 7-9 servings of 3-4 tb each.

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

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