Here are the recipes from Saturday's Tofu Bash. Please let us know if you have any questions!

Fried Tofu with dipping sauce

First, get your hands on some fried tofu. Serve it warmed with the Sweet and Hot Garlic Sauce below.

Sweet and Hot Garlic Sauce

from Real Vegetarian Thai by Nancie McDermott In a medium saucepan, combine the sugar, water, vinegar, garlic, and salt. Bring to a boil over medium heat, stirring until the sugar dissolves.

Reduce the heat to medium-low and simmer until the sauce thickens and becomes syrupy, 18 to 25 minutes. Remove from the heat and stir in the chili garlic sauce. Serve at room temperature with warmed fried tofu. This sauce will keep in the refrigerator for up to 3 weeks.

Rice Noodles with Tofu, Broccoli, and Dark Sweet Soy Sauce

from Real Vegetarian Thai by Nancie McDermott Condiments: In a small bowl, combine the dark sweet soy sauce or dark soy sauce mixture, vegetable stock, regular soy sauce, salt, and pepper. Stir well and place near the stove along with a serving platter.

Heat a wok or a large, deep skillet over medium-high heat. Add 1 tbsp. of the oil and swirl to coat the pan. Add the garlic and toss until fragrant and just beginning to brown, about 1 minute. Add the mushrooms and cook, tossing often, until they are dark, softened and shiny, about 3 minutes. Add the broccoli and cook, tossing often, until shiny and bright green, about 2 minutes. Scoop out the mushrooms and broccoli and place on the serving platter; set aside.

Add the remaining 2 tbsp. oil to the pan and heat for about 30 seconds. Add the noodles and toss until they are separated and heated through. Push the noodles to one side of the wok and add the tofu. Let tofu cook for about 30 seconds. Then scoop and toss everything together gently, mixing well.

Quickly stir the soy sauce mixture to combine and then pour it over the noodles. Add the reserved broccoli and mushrooms and their juices and toss until the noodles are evenly coated with the sauce, about 1 minute. Transfer to the serving platter and serve at once.

Note: Cabbage, cauliflower, kale, collard greens, Swiss chard, bok choy, napa cabbage, and spinach can all be substituted for the broccoli.

Chili-Vinegar Sauce

from Real Vegetarian Thai by Nancie McDermott Combine the vinegar, vegetable stock, and salt in a small bowl and stir well to dissolve the salt. Stir in the chilies. Can be stored in the refrigerator for 2 to 3 weeks.

Pasta with Grilled Tofu and Vegetables

Cook pasta according to package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add asparagus, bell pepper, garlic, squash, sugar snap peas or snow pea pods, and broth to saucepan; bring to a boil over high heat. Reduce heat; simmer uncovered, stirring occasionally, until vegetables are crisp-tender, 4 to 5 minutes. Add the tofu just until warmed through.

Drain pasta and return to pot with herbs, vegetables and broth; toss well. Season with salt and pepper to taste.

Note: The cooking time varies for the vegetables. The squash and bell pepper need a few extra minutes to cook, the asparagus needs about 4 - 5 minutes, and the snow peas need slightly less.

Grilled Tofu

from The Vegetarian Grill by Andrea Chesman Wrap the block of tofu in a kitchen towel or several paper towels. Place a heavy weight on top-a cutting board with canned goods on top works well. Let stand for 30 minutes. This drains and compresses the tofu, making it absorb the marinade better, and helping it hold together on the grill.

Combine all ingredients except the tofu in an airtight jar and shake well. Cut the tofu into 1/2-inch thick slices. Pour the marinade over the tofu, tossing gently to coat. Marinate for at least 30 minutes before grilling.

Note: The flavor of the tofu intensifies if you grill it the day before you want to use it. This marinade can be stored in the refrigerator for up to 3 months.

Korean Fried Rice

from Flavors of Korea: Delicious Vegetarian Cuisine by Deborah Coultrip-Davis and Young Sook Ramsay Soak the bean curd skin in hot water until soft. In a wok or large skillet, heat to oil to 375 degrees, or until hot but not smoking. Add the celery, onion, red pepper, green onions, and garlic. Stir-fry for 2 minutes.

Add the cooked rice, bean curd, and soy sauce to the vegetables. Stir-fry until the moisture is absorbed, about 2 minutes. Season with salt and pepper. Serve warm.

Chocolate Mousse Pie

from GourmetSleuth.com Crust:
If using sandwich cookies, remove the cream filling. Then process the cookies into fine crumbs. Melt margarine and combine with crumbs. Press mixture into bottom and sides of a greased 9-inch pie pan or tart pan. Chill 30 minutes.

Mousse Filling:
Melt chocolate in double boiler until smooth. Puree tofu in food processor. Add chocolate and powdered sugar. Process until completely blended, scraping the sides down. Add vanilla, and blend well. Turn mixture into crust. Chill 1 hour, or until set. Garnish with choocolate curls and mint, if desired. Let stand uncovered at room temperature for 15 minutes before serving to enhance flavor-or at least test your ability to wait 15 minutes!

Oatmeal Raisin Cookies

Note: Substitution for 1 egg is 1/4 c. pureed silken tofu. To measure tofu, put 1 c. water in a 2-cup liquid measuring cup. Add tofu until water level rises to 1 1/4 c. Remove tofu from water, and place in food processor with small work bowl. Process until very smooth and creamy.

Preheat the oven to 350 degrees. Mix the flour, baking soda, cinnamon, and salt together in large bowl. Stir in the remaining ingredients. Form into flat, circular disks, and place on unbuttered cookie sheets. Bake until the edges are brown, about 8 - 10 minutes.