* Crossposted from: National Cooking Echo
---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Chocolate Grand Marnier Souffle
 Categories: Desserts, Low-cal, Vegetarian
      Yield: 8 Servings
 
      1 c  Chocolate or carob chips
      1 lb Firm tofu (water packed)
    1/2 c  Cocoa or carob powder
    3/4 c  Honey
      3 tb Grand marnier
      1 ts Vanilla
    1/2 c  Soy milk
    1/2 c  Unbleached white flour
      1 ts Baking powder`
 
  Preheat oven to 350F.  Place chocolate chips or carob in a bowl & place it
  in hot water to melt stirring with a spoon.  Place remaining ingredients in
  a food processor & blend till smooth & creamy.  Add melted chocolate &
  puree a few moments.  Pour into a very lightly oiled 1-quart souffle dish.
  Bake for 40 to 45 minutes, or until the souffle has completely puffed up.
  Cool for 5 minutes.
 
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---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Dau Khuon Xao Lan (Curried Tofu Saute)
 Categories: Vietnamese, Vegetables
      Yield: 4 Servings
 
    1/2 c  Vegetable stock or water
      4    Tofu, firm, 3 oz cakes, cut
           -crosswise into 1/2 i
           Vegetable oil for frying plu
           -s 1.1/2 tbs oil
      1    Green bell pepper, sliced 1/
           -4 inch thick
      1    Small onion, cut in thin wed
           -ges
    1/2 ts Curry paste or powder
    1/4 c  Coconut milk
    1/2 ts Dried chile flakes, or to ta
           -ste
      1 tb Coriander
    1/4 c  Chopped peanuts
 
  1. Prepare the Vegetable stock and the rice and set aside. 2. In a large
  skillet, heat 1/3 inch oil over medium-high heat until hot. Pat the tofu
  dry with paper towels and add enough of the tofu slices to fill the pan
  without overcrowding it.    Cook until brown and crisp on both sides, about
        3    minutes per
    side. Drain on paper towels. Repeat with the remaining tofu slices. 3. In
  a large skillet or wok over high heat, heat the 1.1/2 Tablespoons oil and
  cook the pepper and the onion, stirring,    for 1 minute. Add the curry
  paste and cook, stirring one
    minute. Add the stock, coconut milk, chili flakes, and tofu and simmer,
  stirring occasionally, to heat through and thicken slightly, about 3
  minutes. Sprinkle with the ngo om and chopped peanuts and serve with rice.
 
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... Sincerely yours Gigi
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