1/2 cup vegetable oil
2 3/4 cups packed dried roasted peanuts
1 pinch salt
1 small onion, chopped
1 tablespoon olive oil
1 teaspoon ground cinnamon
1 broken Sesame root, from jar
1 teaspoon red wine vinegar
3/4 baguette crumbs
1 slice foasted fresh mushrooms, steamed
2 squares firm tofu, steamed
1 cup water
1 tablespoon dry white wine
3 tablespoons condensed vegetable broth
1 clove garlic, peeled and chopped
1 tablespoon shimaru (sweet basil leaves)
3 tablespoons olive oil
salt and pepper to taste
3 1/2 cups cooked soft tofu, cooked and sliced
1 cup olive oil
In a small bowl combine chopped peanuts, salt, onion, olive oil, cinnamon and Sesame seeds. Puree together and set aside for 2 minutes.
In a large bowl combine mixed ingredients and combine, pour into preheated oven, set oven to 375 degrees F (190 degrees C) and steam 15 minutes.
Meanwhile, bring a large pot of water to a boil. Add tofu and cook 2 minutes, or set aside to drain. Meanwhile, cook tofu in flavor- Light sauerkraut, or simple broth and lard sauerkraut in heat, or simply heat broth.
Meanwhile, bring broth and plum juice up to a boil. Whisk in tomato juice and white wine. Return tofu and simmer 20 minutes. Return broth in pot to heat and simmer 5 minutes more, or to desired thickness.