Tofu

Tofu Tussle

Posted by on Mar 23, 2016 in Tofu | 0 comments

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Bon Appetit posted a collection of tofu recipes and remarked surprise at strong reactions.  It’s true—love or disdain tofu, whether healthy or poisonous; science too-- has been wondering since the 1960’s.

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On that note, this tofu stir-fry, with unlikely characters was a towering hit.  Summon, Brussels sprouts, Korean pepper paste, (Gochujang) and crunchy water chestnuts to join up with toasty tofu; and then—

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fragrant gingered black rice nuanced with lemon grass and dusted with magic unsweetened coconut dust, whispers forbidden in a real good way.

Mise en place, or putting in place the essentials is the secret to any quick meal; but it requires sorting and staging.

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For the Black Rice with Coconut, little is needed.

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I must say, I’ve never used lemon grass; easy peasy.

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Toss it all in a rice cooker and watch a movie or something.

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Better yet, prep sauce, tofu (note, I prepared only one tub of tofu), garlic, and the dolly cabbages.

When the rice cooker gives you a 10-minute warning, heat a wok or skillet; power up Brussels Sprouts and Tofu Stir-Fry.

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 Quick, crunchy, spicy, and improbably o'so delicious!

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Eyes wide open for cogent science; I love tofu.

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Try Tofu YOLO

Posted by on May 3, 2013 in Tofu | 0 comments

Try Tofu YOLO

 

 

Long ago tofu cookery (for my family) was consigned to the silken variety disguised as dessert.

When MP and I switched the flip to eating mostly plants and whole foods, tofu seemed a-- go to choice for dinner-- now and again.

 

 

Hot and Sour Tofu Soup with its rich gingery broth led the way.

Instead of wincing at the thought of eating erasers—consider tofu as a meaty little nugget that morphs into a flavor and texture magnet.

 

 

 

 

 

 

 

Even though tofu can be baked or deep fried I prefer to use bold spices, ginger, and garlic to marinate or enhance a dry rub for the tofu.

 

 

 

 

 

 

 

Buy extra firm tofu packaged in water.  The most important step is to drain the tofu so the spices will coat the cubes insuring a pan fried exterior and a soft center.

 

 

 

 

 

 

 

Tofu is added to tender sauteed onions to brown.  Let them be.  If you mess with the tofu it will fall apart--unless you want it to be crumbled of course.

 

 

 

 

 

 

 

When the spices become aromatic and the tofu warmed through

 

 

 

 

 

 

 

tumble the cauliflower florets into the skillet.

 

 

 

 

 

 

 

Add the stock; cover and simmer until florets are tender.

 

 

 

 

 

 

 

Tomato wedges,

 

 

 

 

 

 

 

fleshy leaves of spinach and fresh noodles round out the subtle spiciness and textures.

 

 

 

 

 

 

 

Take the whole skillet of deliciousness to the table.

 

 

 

 

 

 

 

Add the magical touch of sliced banana, crunchy cashew, and cilantro.

Go ahead...you only live once.

Curried Tofu with Cauliflower, Spinach and Noodles

Ingredients

  • 14-16 ounces extra firm tofu, drained and cut into
  • 1 inch cubes
  • 2 cloves garlic minced
  • 1 -2 Tablespoons fresh ginger, peeled and grated (to taste)
  • 1 teaspoon ground cumin
  • 2 teaspoons curry powder
  • 1 large onion, sliced
  • 1 Tablespoon coconut or canola oil
  • Kosher salt and pepper
  • (to taste)
  • 16 ounces small cauliflower florets, (1 medium head)
  • 1 cup vegetable stock
  • 6 ounces fresh Asian-style noodles (buckwheat soba)
  • 1 large tomato cut into
  • 8 wedges
  • 1(5-6 ounce) bag baby spinach
  • 1-2 teaspoons toasted
  • Sesame oil (to taste)
  • 1 banana sliced
  • ¼ cup chopped cashews
  • Chopped cilantro

Instructions

  1. Cut tofu into 8 equal pieces; drain tofu between several sheets of paper towels. Let stand about 3o minutes. Cube tofu and place in a bowl with garlic, ginger, cumin and curry powder.
  2. Heat the oil in a wok or skillet over moderate heat. Add onion and sauté until softened, 2-3 minutes; season with salt and pepper. Add tofu cubes and cook until heated through. Add cauliflower and vegetable stock. Reduce to a simmer. Cover and cook until cauliflower is tender about 1o-15 minutes.
  3. Stir in tomato, spinach and noodles. Heat through gently, stirring uncovered until noodles are cooked, spinach is wilted and stock is evaporated. Drizzle sesame seed oil over vegetables. Garnish with sliced banana, chopped cashews and cilantr0.
  4. Serves 4
  5. © Copyright 2011 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/
http://cococooks.net/try-tofu-yolo/

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The Garden Wall

Posted by on May 16, 2012 in Tofu | 1 comment

The Garden Wall

This May morning in MP’s Garden is a moment in time...

to feel by heart!

 

 

 

 

 

 

 

I am dependably watching the lettuces, carrots, zucchini, summer squash, peppers and beets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After putting me in charge of harvesting the vegetables,

he kept telling me I was missing the snow pea crop.

 

 

 

 

 

 

 

There they were~~ on the other side of the garden wall.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We had been eating snow peas with brown rice, steamed and stir fried.

My thoughts were carrying these snow peas and carrots in a new direction.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I blanched snow peas

 

 

 

 

 

 

and carrots and cut cucumber to match.

 

 

 

 

 

 

 

Crisp Snow Pea, Carrot and Cucumber Salad with Wasabi Soy Dressing

 

 

 

 

 

 

 

Teriyaki Tofu Burger with Tomato and Radish Sprouts

 

 

 

 

 

 

As I write this, even the doves are cooing.

Flowers appear on the earth; the season of singing has come, the cooing of doves is heard in our land.

Song of Solomon 2:12

Teriyaki Tofu Burgers

Ingredients

  • 1/4 cup low sodium soy sauce
  • 1/3 cup orange juice
  • Zest of one orange
  • 1/2 Tablespoon honey
  • 2 green onions thinly sliced
  • 1 Tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 1 Tablespoon sesame seeds, toasted
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut oil
  • 12 ounces package extra firm tofu, cut into 8 slices
  • Burger rolls
  • Radish sprouts
  • Tomato slices

Instructions

  1. Drain tofu between pieces of paper towels.
  2. Whisk together soy sauce, orange juice, zest, honey, green onions, and ginger, garlic and sesame seeds. Pour sauce into a shallow dish.
  3. Carefully set tofu slices on top of teriyaki sauce and spoon more sauce over tofu slices. Cover and refrigerate 30 minutes or more.
  4. Heat a non-stick skillet over moderate heat; add oils. Remove tofu slices to skillet and gently brown both sides. Transfer to a heated platter.
  5. Add remaining teriyaki sauce to skillet; reduce heat and simmer sauce until slightly thickened. Pour sauce over tofu slices. Serve on rolls with sprouts, tomatoes and extra sauce.
  6. Makes 4
  7. © Copyright 2012 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/the-garden-wall/

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Tofu Tacos

Posted by on Apr 4, 2012 in Daniel Fast Recipes, Tofu | 0 comments

January seems so long ago.  We eat tofu more often during January when we set aside the first month of each year for the Daniel Fast. You can see my post here.

http://cococooks.net/tofu-tuesday/

Meatless Mondays established in 2003, became even more trendy this last winter when celebrity chefs joined the fray.  Do you know Paul McCartney wrote a cookbook?  I am not making this up.  It is called, Meat Free Monday Cookbook.

Wheat Free Wednesdays began during World War I when flood waters damaged crops in the United States and Canada.

Wednesday at Altacadia * is Platter Salad Night.  I will work on that name.

Gluten Free Meal Planning at MealMixer

So it seems fitting, as springtime sweeps in with longer days, to return to Tofu Tuesdays. Generally, I have most of the ingredients in the kitchen.  Fresh tortillas are essential.

 

 

 

 

 

 

 

Here is a whirlwind photo essay. Tour the tasty Tofu Taco!

 

 

 

 

 

 

 

Chili powder, cumin, Kosher salt and pepper.

 

 

 

 

 

 

 

Extra Firm Tofu, drained and cubed.

 

 

 

 

 

 

 

Add the spice mixture to the tofu.

 

 

 

 

 

 

 

You can do this in advance; cover and put it in the refrigerator.

 

 

 

 

 

 

 

Add oil to a wok or skillet.  Saute the onion with the garlic.

 

 

 

 

 

 

 

Add as much crushed red pepper as you like.

 

 

 

 

 

 

 

Begin to stirfry the tofu with the onion mixture just until the tofu is heated through and the spices are toasted.  The tofu will break up.  That is okay.

 

 

 

 

 

 

 

I like to use red, ripe grape or cherry tomatoes...

 

 

 

 

 

 

 

These are fine too.

 

 

 

 

 

 

 

Fresh corn is amazing in season.  I used frozen sweet white corn.

 

 

 

 

 

 

 

Continue to cook until the tomatoes soften.

 

 

 

 

 

 

 

Add fresh lime juice to brighten it up.  Pile in the whole bag of spinach.  It will seem like a lot but it quickly wilts down into a fine looking aromatic filling for fresh corn tortillas.

When I created this recipe it was Daniel Fast friendly.  There was no cheese.  We added fresh lime and avocado to ours.

 

 

 

 

 

 

 

I don't like salsa.

 

 

 

 

 

 

 

Tofu Taco with warm spices, corn, spinach, avocado and lime.

Lovely!

* Altacadia is the name MP chose for our home...

Tofu Tacos with Spinach and Corn

Ingredients

  • 1 (12-14 ounce) package
  • extra-firm tofu, drained
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1 Tablespoon canola oil
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • Crushed pepper flakes (to taste)
  • Frozen corn (2 cups), thawed
  • 1-1/2 cups cherry tomatoes, halved
  • Or diced ripe tomato
  • 1 (5-6ounce) package baby spinach
  • Juice of one lime and extra wedges for serving
  • 8 corn tortillas, warmed
  • Guacamole or diced avocado

Instructions

  1. Drain the tofu and slice it into 8 pieces lengthwise then into ½ inch cubes Place the cubes in a colander and drain another 20-30 minutes. Toss the tofu with the chili powder and the cumin, salt and pepper to taste.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and crushed pepper; sauté until tender. Add tofu to onion mixture; cook tossing occasionally, until heated through and spices are cooked, 4 to 5 minutes.
  3. Add the corn and tomatoes. Cook and stir until heated through, about 2 minutes. Add the spinach and toss until wilted. Squeeze the juice of a lime over tofu mixture and adjust seasonings.
  4. Fill the tortillas with the tofu mixture. Garnish with guacamole or avocado
  5. and lime wedges.
  6. Serves 4
  7. © Copyright 2011 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/tofu-tacos/

 

 

 

 

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Tofu Tuesday

Posted by on Jan 25, 2012 in Daniel Fast Recipes, Tofu | 1 comment

Tofu gets a bad rap-- Are you afraid of tofu?

Mention tofu in a serious conversation and expect no respect.

http://en.wikipedia.org/wiki/Tofu

The last few days got away from me.

I missed Chinese New Year.

San Francisco. Powell Street.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you missed it too...

Have a little tofu.

You will love the warm spices and bright flavors coaxed out of these dishes.

 

 

 

 

 

 

 

Soba, Tofu, and Broccoli in Gingered Garlic Sauce

 

 

 

 

 

 

 

in vintage Chinese bowls.

 

or

 

 

 

 

 

 

 

 

Hot and sour Soup with Tofu

 

 

 

 

 

 

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