Tofu

Ruthanne

Ruthanne

Caregiver
Location
Midwest
I know some like it and some don't of course. I hadn't had it in a long time until last night and didn't put much on it and it tasted so good to me. I just sliced up a potato, some carrots, a couple of onions and the tofu and put about 2 inches of water in it and boiled the water for about 15 minutes. It was good.

What do you do with tofu?
 

I cut it in triangles and slowly dry fry it because I can't find extra firm tofu where I live, then husband adds it to the curries he cooks. It soaks up the sauces in the curry.

Most people who say they don't like tofu have never tried it or had it improperly cooked.

This is one of my favourite curry dishes in Thailand with tofu:

redcurry.jpg

curries (1).jpg
 

That looks so good,Ameriscot. I have not tried tofu but would be willing to try it. I just saw a recipe where it was put on the grill and then glazed with an orange sauce. I also read that you can firm up tofu by placing it on a dish with another dish on top that has been weighted to get some of the liquid out. I have no idea if that works or not.
 
Ameriscot said:
I cut it in triangles and slowly dry fry it because I can't find extra firm tofu where I live, then husband adds it to the curries he cooks. It soaks up the sauces in the curry.

Most people who say they don't like tofu have never tried it or had it improperly cooked.

This is one of my favourite curry dishes in Thailand with tofu:

View attachment 29572

View attachment 29573
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Wow, that looks so good. I guess I am lucky to get extra firm tofu here.
 
There used to be a dry mix called Tofu Scramble. I'll have to look for something similar again. The best tofu I remember was at a Japanese place in Florida. It was grilled with a ginger sauce. I love tofu...the kids used to eat it until their Dad went ewwwww. I like it better than animal protein.
 
Ruth n Jersey said:
That looks so good,Ameriscot. I have not tried tofu but would be willing to try it. I just saw a recipe where it was put on the grill and then glazed with an orange sauce. I also read that you can firm up tofu by placing it on a dish with another dish on top that has been weighted to get some of the liquid out. I have no idea if that works or not.
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I put a block of tofu and paper towels between two cutting boards and put a heavy book on top. Then I cut and dry fry it. There must be some kind of sauce for the tofu to absorb.
 
fureverywhere said:
There used to be a dry mix called Tofu Scramble. I'll have to look for something similar again. The best tofu I remember was at a Japanese place in Florida. It was grilled with a ginger sauce. I love tofu...the kids used to eat it until their Dad went ewwwww. I like it better than animal protein.
Click to expand...

I've had tofu scramble at a vegan restaurant once. Good. I used to eat fried tofu at a Chinese restaurant, but figured it had a lot of calories. Tasted good though!
 
fureverywhere said:
There used to be a dry mix called Tofu Scramble. I'll have to look for something similar again. The best tofu I remember was at a Japanese place in Florida. It was grilled with a ginger sauce. I love tofu...the kids used to eat it until their Dad went ewwwww. I like it better than animal protein.
Click to expand...
That grilled tofu with ginger sauce makes my mouth water. Yum!!
 
Shalimar said:
I love desert tofu--mango is my favourite. Annie, do you have any recipes for vegetarian cooking by DH containing tofu?
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He doesn't use recipes, but any curry you can just add the tofu after it is cooked and let it marinate.

I'll write one up tomorrow though. Nearly bedtime now.
 
I remember just tasting it once many moons ago and I didn't care for it, but willing to try it again someday. I'll post a few recipes that look like they might be tasty.

Fresh Shiitake Stir-Fry

1 lb firm tofu, cut into
1/2” cubes
1 tbsp olive oil
1 red pepper, cut into triangles
1/2 cup sliced scallions
1/2 lb snow peas, washed and stems removed
3 1/2 oz fresh shiitake mushrooms, sliced

Marinade:

1 1” cube peeled fresh ginger
2 cloves garlic
1/4 cup mirin*
2 tbsp soy sauce

* Mirin is a sweet, low-alcohol wine used in Japanese cooking.

1. Place the tofu in a glass or stainless steel bowl. To make the marinade,
place the ginger and garlic in a food processor, chop, then add the
mirin and soy sauce, and blend. Pour over the tofu, cover and place
in the refrigerator.

2. Place the oil in a large skillet over low heat. Add the pepper and
scallions, and cook, stirring, over medium-high heat for 1 minute.

Add the snow peas and mushrooms and stir for 1 minute; then
add the tofu and stir for another minute. Cover and steam until the
tofu and vegetables are hot.

Serves 4. Analysis per serving: 173 calories, 15g protein, 7g fat (1g saturated), 4g fiber,
13g carbohydrate, 520 mg sodium

Source: Tofu Cookery by Louise Hagler (Book Publishing Company,www.bookpubco.com)
 
Tofu Tabouli

​

1 cup bulgur
1/2 lb minced firm tofu
2 ripe tomatoes, chopped
1 cup minced fresh parsley
1/2 cup minced fresh mint
1/2 cup chopped black olives
1/4 cup freshly squeezed lemon juice
1/4 cup chopped scallions
2 tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Combine the bulgur with 2 cups boiling water and allow to soak for 1 hour.

2. Drain the bulgur well and transfer to a large bowl; mix in the remaining ingredients.

Serve on a bed of leaf lettuce garnished with tomato wedges.

Serves 12. Analysis per serving: 95 calories, 4g protein, 4g fat (1g saturated),
3g fiber, 12g carbohydrate, 68 mg sodium

Source: Tofu Cookery by Louise Hagler (Book Publishing Company, www.bookpubco.com​
 
Ruthanne, dessert tofu is the soft, or silken tofu. It has a very different texture from the firm or extra firm tofu used to make main dish meals. I buy it in the supermarket, good low calorie stuff.
 

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