THAI-INSPIRED SHRIMP AND TOFU COCKTAIL This unusual cocktail is bursting with exotic flavors and interesting textures, best experienced when freshly made. After the tofu is blanched, pressed, and diced, it quickly soaks up the flavor of a jazzy Southeast Asian sauce that includes lemongrass, curry paste, and Thai fish sauce, nam pla. You can also use the Vietnamese fish sauce, nuoc mam. Look for both types in Asian markets. If you need to prepare this dish in advance, hold back on adding the cucumber until the last minute. For an elegant presentation, serve the cocktail in small goblets or glass bowls lined with radicchio. Perk up leftovers with an extra splash of lime juice.

8 ounces extra-firm or firm tofu
1 four-inch stalk lemongrass (measure from fleshy bulb upward), bruised outer leaves removed, cut into 1-inch-long pieces
2 cloves garlic, peeled
1/2 cup tightly packed cilantro leaves
1/2 teaspoon Thai red curry paste or 1/4 teaspoon crushed red pepper flakes
3 tablespoons freshly squeezed lime juice
2 1/2 tablespoons Thai fish sauce
2 tablespoons peanut or canola oil
8 ounces raw shrimp, cooked, peeled, deveined, and cut into 1/2-inch chunks
1/2 cup finely diced red onion
1/2 cup peeled, seeded, and finely diced cucumber
Radicchio leaves, for garnish

Note: If fresh lemongrass is not available, Thai Kitchen's jarred lemongrass packed in water is a viable substitute.

Bring a small pot of water to a rapid boil. Set the block of tofu in the water, reduce the heat to low, and simmer for 5 minutes. Drain and, when cool enough to handle, press well. (To press the tofu, loosely wrap the block of tofu in multiple layers of a clean kitchen towel. Set it on a plate and place a 1-pound bag of beans on top. Let rest for 15 minutes. Rewrap the tofu in a dry section of the towel, set the beans on top, and set aside for an additional 15 minutes - or overnight in the refrigerator.) Set aside.

With the motor of the food processor running, pop the lemongrass through the feed tube. Process at full speed alternating with the pulsing action until the lemongrass is very finely chopped, about 2 minutes, stopping and scraping down the sides of the wok bowl as needed. With the motor running, pop in the garlic cloves and chop finely. Add the cilantro, curry paste, lime juice, fish sauce, and oil and process until well blended.

Slice the tofu into 1/2-inch cubes. Cut each of the cubes in half to create triangles. In a medium-sized serving bowl, toss together the tofu, shrimp, red onion, and cucumber. Pour on the dressing while stirring. Gently toss until all of the ingredients are evenly coated with the dressing.

Line goblets or bowls with radicchio and fill with the mixture. Serve immediately.

Serves 4 or 5.

[The New Soy Cookbook, Lorna Sass]