Experiment No More

DEAR SOS: I have tried and tried without success to duplicate the wonderful salad made with strips of tofu that look like spaghetti at the Mandarin Deli in Los Angeles. Can you come up with a recipe?


DEAR ESTHER: Here's the recipe Mandarin Deli sent to us. And it's great. Tofu is high in protein and low in fat and calories. It's a wonderful choice for a light but filling salad meal. The tofu strips come in a package and are cooked in boiling water until soft (as you would spaghetti). You can add almost any salad ingredients or sauce of your choice for a change of pace. You might even try it as a spaghetti substitute.



6 tablespoons minced garlic

6 tablespoons sugar

1/4 tablespoon salt

1/2 cup vinegar

1/2 cup sesame oil

Combine garlic, sugar, salt, vinegar and sesame oil. Mix well.


3 (6-ounce) packages pressed soy bean (tofu) strips

1 large carrot, shredded

3 pickle cucumbers, shredded

1/2 cup chopped cilantro

Boil tofu strips in water to cover until soft, 5 to 10 minutes. Strain and rinse in cold water until water runs clear. Let drain in strainer 5 minutes.

Place tofu, carrot, cucumber and cilantro strips in mixing bowl. Pour Garlic-Sesame Dressing over tofu mixture and toss to mix well. Serve in bowl.

Makes 6 servings.

Each serving contains about:

359 calories; 316 mg sodium; 0 cholesterol; 26 grams fat; 23 grams carbohydrates; 14 grams protein; 0.72 gram fiber.

Blue Lion Roars Again

DEAR SOS: Please, please, please reprint the recipe for Chocolate Amaretto Cheesecake. I've lost my copy.


DEAR CHERYL: Certainly. Many readers can't seem to forget this cheesecake recipe from the Blue Lion in Jackson Hole, Wyo.



1 cup crushed coconut cookie bars (4 ounces)

1 cup crumbled macaroons (4 ounces)

5 tablespoons butter

1 (1-ounce) square unsweetened chocolate

2 tablespoons sugar

Combine crushed coconut cookie bars and crumbled macaroons in food processor and blend until finely crumbled. Melt butter, chocolate and sugar in small saucepan. Add crumbs and mix well. Pat crumb mixture in bottom and around sides of buttered 9-inch springform pan.


6 (1-ounce) squares semisweet chocolate

1/2 (8-ounce) package almond paste

1/2 cup Amaretto liqueur

3 (8-ounce) packages cream cheese, at room temperature

1/2 cup sugar

4 eggs

1/2 cup whipping cream

Melt chocolate. Cool slightly.

Cut almond paste into small pieces and place in bowl of mixer. Beat at low speed, gradually adding Amaretto. Beat until well-blended. Remove and set aside.

In large bowl, beat cream cheese until smooth. Add sugar and beat until well blended. Beat in eggs. Add almond paste mixture. Add cooled chocolate and beat until blended. Add whipping cream. Mix until smooth. Fold in any leftover crumbs from Chocolate Crumb Crust. Pour into Chocolate Crumb Crust. Bake at 350 degrees about 45 minutes. Center of cake will be soft and will solidify as it cools. Chill.

Makes 6 to 8 servings.

Each of 8 servings contains about:

1,169 calories; 516 mg sodium; 359 mg cholesterol; 87 grams fat; 77 grams carbohydrates; 19 grams protein; 1.09 grams fiber.

The Best (No Fudging)

DEAR SOS: You once ran a recipe for the World's Best Hot Fudge Topping. Would you repeat it, please?


DEAR DARYL: Happy to do so. It's one of our favorites too.


1/2 cup whipping cream

3 tablespoons unsalted butter, cut into small pieces

1/3 cup granulated sugar

1/3 cup dark brown sugar, packed

Pinch salt

1/2 cup unsweetened sifted cocoa, preferably Dutch process

Place cream and butter in heavy 1-quart saucepan over medium heat. Stir until butter melts and cream comes to low boil. Add granulated and brown sugars, salt and cocoa and stir until dissolved, 3 to 5 minutes. (The surest test is taste. Cook until you do not feel any undissolved granules when you taste.)

Makes enough topping for 6 sundaes.

Each serving contains about:

222 calories; 53 mg sodium; 43 mg cholesterol; 14 grams fat; 27 grams carbohydrates; 2 grams protein; 0.40 gram fiber.

* Background paper from Fine Lines at the L.A. Mart.

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