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Tofu Today - Welcome! |
Welcome to Tofu Today! Tofu is a food that originated in China. It is made of soy bean milk and is often readily available in different textures (firm, soft/silken, or medium-firm). Since tofu does not have much taste on its own, its flavor takes on the sauces and spices used to cook it. Popular tofu dishes include the chili-powered Ma Po Tofu, the Taiwanese Stinky Tofu, Japanese Miso Soup, and the Korean Tofu Jigae Soup.
Not only can tofu be a delicious main course or side dish, it is also very healthy to consume. Tofu is low in fat and cholesterol while high in protein. It also has an abundance of isoflavone that could be good for your heart. Tofu diets are also gaining in popularity for those wanting to shed some pounds.
Here at Tofu Today we are big fans of tofu and strive to bring you the latest tofu recipes. We will show you that cooking with tofu is very quick and easy. And depending on your taste you can virtually cook tofu in any imaginable way- you can stir fry it, cook it in soup, make desserts with it, fry it, and even bake it.
We will also bring you the latest news regarding anything tofu. Enjoy and don't forget to checkout the Tofu Picture Gallery. Thanks!
-TofuToday.com Staff |
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House Foods America Tofu Recipes
Posted by: tofumaniac on Friday, April 09, 2010 - 03:38 PM
japanese-recipe
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April 9, 2010, New York Chef Lee Anne Wong,
culinary producer and Top Chef extraordinaire,
returned to her roots at New York's French
Culinary Institute to share her tofu savvy during
an exclusive cooking demo celebrating National
Soyfoods Month. Sponsored by House Foods and the
Gohan Society, the event showcased House Tofu's
transformation from non-GMO (genetically modified
organism) soybean to ready-to-eat complete
protein. Chef Wong showed audiences how to unlock
tofu's potential and versatility as a star
ingredient as she prepared three eclectic tofu
dishes inspired by her modern global fusion style.
"I'm no stranger to tofu, but it was not until
recently that I discovered its endless realm of
possibilities," said Chef Wong. "In a desire
to eat healthier, I turned to tofu over fatty
meats, added it to dressings and smoothies, and
created my own recipes. Before I knew it, I was
hooked."
Chef Wong shared tips and techniques
to help cooks capitalize on tofu's ability to
soak up countless flavors and play on its many
textures in cuisines that range from Middle
Eastern to Italian to Japanese:
· House Tofu Falafel with
Asparagus and Meyer Lemon Tahini.House Foods
Super Firm Tofu meets Middle Eastern street food
in Chef Wong's healthy take on one of her
favorite snacks. Soft Tofu is used to make the
creamy, rich dressing to complement the falafel.
· House Tofu Chawanmushi with
Salmon, Green Onions, Mushrooms, and
Lettuce. Chef Wong's recent trip to Japan
inspired her to recreate one of her favorite
foods, a traditional egg custard dish, which she
enriches with House Foods Medium Firm Tofu and
Firm Tofu.
· House Tofu Honey Panna Cotta
with Blood Oranges and Pistachio.House Foods
Soft Tofu adds a rich creamy texture without the
fat to this classic Italian dessert with a medley
of Mediterranean flavor.
"Chef Wong's creativity and fresh ideas
encourage food lovers to experience tofu in
unimagined new ways," said Yoko Difrancia,
marketing supervisor at House Foods. "It is
with the help of young, talented chefs like Lee
Anne Wong that tofu is finally getting the
recognition it so richly deserves."
Recipes
House Tofu Edamame Falafel with Tofu Meyer Lemon
Tahini
Created by Chef Lee Anne Wong
for House Foods America
Serves 6-8
Ingredients
- 1 block (14 oz.) House Foods Super Firm Tofu,
pressed and drained, cut into 1" cubes
- 2 cups frozen shelled edamame, thawed
- 1 cup yellow onion, finely minced
- ½ cup parsley leaves, packed
- ¼ cup cilantro leaves, packed
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 teaspoon toasted coriander seed
- 1 teaspoon toasted cumin seed
- ¼ cup flour
- Salt and pepper to taste
- Vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 cup medium asparagus, sliced thinly on the
bias
- 4 cups baby arugula
- Pickled shallots (recipe follows)
- Tofu Meyer Lemon Tahini (recipe follows)
- Toasted sesame seeds, for garnish
Directions
1. Place the garlic, coriander seed, and cumin
seed into the bowl of a food processor. Blend on
high speed until the spices and garlic are finely
ground.
2. Add in the tofu, edamame, minced onion,
parsley, cilantro, soy sauce and flour. Season
generously with salt and pepper. Process until the
mixture forms a rough paste.
3. Heat several inches of oil in a deep wide pot
to 375ï‚°F. Roll the mixture into 2-inch balls.
Fry the falafel in small batches until golden
brown and crispy, about 3-4 minutes, draining on
paper towels and lightly seasoning with salt.
4. In a small bowl, whisk together the rice
vinegar, honey, and olive oil together and season
to taste with salt and pepper. Toss with the
sliced asparagus, arugula. Season lightly with
more salt and pepper.
5. To serve, plate 3-4 falafel on each plate.
Spoon the tofu tahini over the falafel. Top with
the arugula salad, pickled shallots, and sesame
seeds. Serve immediately.
Pickled Shallots
Ingredients
- 1 cup shallots, sliced thinly and separated
into rings
- 1 cup rice vinegar
- ½ cup sugar
- 1 cup water
- 1 piece dried red chili, crushed
- 1 piece star anise
- 1 tablespoon yellow mustard seeds
- Pinch salt
Directions
1. In a small pot, combine the rice vinegar,
sugar, water, spices, and salt. Bring to a boil
over high heat and then remove from the heat.
Place the shallots in a deep bowl set over another
bowl of ice. Pour the hot brine over the shallots
and submerged the shallots, gently stirring with a
spoon. Place a paper towel over the shallots to
completely submerge them. Allow to cool to room
temperature. Keep refrigerated in the brine until
needed.
House Tofu Meyer Lemon Tahini
Ingredients
- 1 block House Foods Soft Tofu
- ½ cup non-fat Greek yogurt
- Zest of 2 Meyer lemons
- ¼ cup Meyer lemon juice, strained
- ½ cup soy milk
- 1 teaspoon sesame oil
- 1 cup roasted sesame seeds
- Salt and pepper to taste
Directions
1. Combine all ingredients in a blender and
process until smooth. Season to taste and add
water if necessary for consistency. Keep
refrigerated until needed. Can be served warm or
cold.
House Tofu Chawanmushi with Salmon and Marinated
Tofu Created by Chef Lee Anne Wong
for House Foods America
Serves 8
Ingredients
- 1 block House Foods Medium Firm Tofu, drained
- 3 pieces large egg
- 2 cups Dashi broth, cold (recipe follows)
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons Mirin
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 ounces salmon filet, skinned and deboned,
cut into 1 ounce cubes
- 1 recipe marinated tofu (recipe below)
- 4 ounces salmon roe
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 8 pieces thin green onion/scallion, trimmed,
whites only, cut into 1-inch lengths
- 1 bunch Honshemeji mushrooms, cut and trimmed
- 2 teaspoons soy sauce
- 1 tablespoon butter
- 2 cups romaine hearts, leafy parts trimmed,
julienned thinly crosswise
- 4 leaves Shiso, finely julienned
- Salt and pepper to taste
Directions
1. In a blender, combine the tofu, eggs, Dashi,
soy, sake, Mirin, sugar, and salt. Process on high
speed until smooth.
2. Divide the custard evenly between 8 tea bowls
or large coffee cups. Gently place the salmon
cubes and marinated tofu evenly into each of the
cups, submerging in the custard.
3. Cover each cover with plastic wrap and place
the cups into a steamer and steam gently for 15-20
minutes.
4. While the chawanmushi is steaming, prepare the
vegetables. Heat a large saute pan over high
heat. When the pan is barely smoking, reduce the
heat to medium high and add the vegetable oil and
sesame oil to the pan. Add the green onions to the
pan. Toss gently and then allow the scallion
pieces to lightly brown in the pan, about 1
minute. Add the Honshimeji mushrooms to the pan
and season lightly with salt and pepper. Cook
until the mushrooms begin to color, about 2
minutes more, tossing and stirring often.
5. Turn the heat back up to high and deglaze with
the soy sauce and allow the moisture to evaporate
while stir frying the onions and mushrooms, about
30 seconds. Add the butter to the pan and allow it
to melt, then add the julienned romaine hearts to
the pan, stir frying for 15 seconds. Remove the
pan from the heat and season with salt and pepper.
6. To serve, remove the chawanmushi from the
steamer and remove the plastic wrap. Place a large
spoonful of the sautéed lettuce, mushrooms, and
onions on top of the cooked custard. Place a
heaping teaspoon of salmon roe on top of each
custard, and garnish with a pinch of finely
chiffonaded shiso leaf. Serve immediately.
Dashi Broth
(Optional, use store-bought Dashi powder)
Makes 3 cups
Ingredients
3 cups water, preferably purified
3-inch square dried Kombu seaweed
½ cup shaved bonito flakes
Directions
1. Wipe the kombu gently with a damp paper towel.
Place the Kombu in a small pot with the water and
bring to a simmer over medium high heat. Remove
from the heat and allow the broth to steep for 10
minutes.
2. Remove the kombu and bring the broth back to a
boil over high heat. Remove the broth from the
heat and stir in the bonito flakes. Allow the
broth to steep for another 10 minutes and then
strain through a mesh strainer lined with a coffee
filter. Refrigerate in a sealed container until
needed.
Marinated Tofu
Ingredients
- ¼ block House Foods Firm Tofu, diced into ½
inch cubes
- ½ cup soy sauce
- ¼ cup sake
- 3 tablespoon Mirin
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
Directions
1. Place the diced tofu in a sealed plastic
freezer bag and shake so the tofu is in a single
layer. Lay flat in the freezer and freeze for at
least two hours.
2. Remove the tofu from the freezer and allow to
thaw. Remove the tofu from the bag and gently
press the tofu cubes between paper towels to
remove as much moisture as possible from the tofu,
changing paper towels if necessary.
3. In a large bowl, whisk together the soy, sake,
Mirin, sugar, and rice vinegar, until the sugar
dissolves. Add the tofu to the bowl and cover with
a fresh paper towel to submerge.
House Tofu Honey Panna Cotta
with Blood Orange and Pistachios
Created by Chef Lee Anne Wong
for House Foods America
Serves 8
Ingredients
- 1 block House Foods Soft Tofu
- ½ cup honey
- 1 tablespoon powdered gelatin
- 1 tablespoon sugar
- 1 cup soy milk, room temperature
- Pinch of salt
- Zest of ½ blood orange, peeled into 1-inch
wide strips with a vegetable peeler
- 2 pieces blood orange
- 1 recipe blood orange syrup (recipe follows)
- 1 recipe candied pistachios (recipe follows)
- Fresh mint and tarragon, fine chiffonade
Directions
1. Stir the powdered gelatin and sugar together.
Place the soy milk in a small bowl and whisk in
the sugar and gelatin, adding in a thin stream.
Allow the gelatin to bloom for 5 minutes.
2. In a blender, combine the soft tofu, honey, and
a pinch of salt. Blend on high until smooth. Add
in the gelatin soy milk mixture and blend again
until homogenous.
3. Transfer the tofu mixture to a saucepan. Bring
the tofu to a simmer while stirring constantly,
but not to a boil, just until the mixture begins
to bubble. Whisk once more and remove from the
heat. Pour the tofu into 4 ounce ramekins lightly
coated with cooking spray. Refrigerate for at
least 2 hours or until set.
4. While the panna cotta is chilling, bring a
small pot of water to a boil and blanch the strips
of blood orange zest for 15 seconds, then strain.
Repeat this process twice more, boiling a fresh
pot of water each time. Run the zests under cold
water, and pat dry with a paper towel. Julienne
the strips finely crosswise into ½-inch long
strands. Set aside to add into the gastrique.
5. Cut off the tops and bottoms of the blood
oranges to expose the pulp and then stand it on
one end. Cut away the peel with your knife,
following the curve of the fruit. Working over a
bowl, gently cut the filets of orange out, slicing
between the pith/membranes, being sure to remove
seeds. Squeeze any excess juice from the core into
a separate bowl, using the extra juice towards the
blood orange gastrique.
6. Make the gastrique and pistachios according to
recipes below. To serve, gently run a knife along
the inside edge of the ramekin and invert the
ramekin onto a plate. Spoon a few tablespoons of
syrup onto each panna cotta and top with a several
orange filets, candied pistachios, and julienned
herbs for garnish.
Blood Orange Gastrique
Ingredients
- 1 cup sugar
- 1/4 cup champagne vinegar
- 1/4 piece vanilla pod, seeds scraped
- 1 cup blood orange juice, freshly squeezed
Directions
1. Combine all ingredients in a small saucepan.
Stir well and bring to a boil. Cook the syrup over
medium-high heat until it has reduced by 70% and
has a syrupy consistency. Remove from the pan and
stir in the blanched zest. Allow the syrup to cool
to room temperature.
Candied Pistachios
Ingredients
- 1 cup shelled raw pistachio nuts
- 1 tablespoon honey
- 1 tablespoon water
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/4 cup Demerara sugar
Directions
1. Preheat the oven to 350ï‚°F. In a small bowl,
whisk together the honey, water, salt, and
granulated sugar until smooth. Toss the pistachios
and Demerara sugar in the honey mixture, stirring
well to coat.
2. Spread the nut mixture onto a parchment lined
sheet tray in a single layer and bake until the
nuts are golden brown, about 8-10 minutes. Allow
the nuts to cool to room temperature and then
break into small pieces. Store in an airtight
container until needed.
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Tofu with mushrooms and ginger
Posted by: tofumaniac on Tuesday, August 28, 2007 - 12:29 AM
non-asian-recipes
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Preparation time: 45 minutes
Cooking time: 8 minutes
Serves: 6
16 oz silken tofu
6 dried shitake mushrooms, medium size
2 tblsp fresh finely shredded ginger
2 tblsp shaoshing rice wine
1 1/4 chicken stock
3 tblsp dark soy sauce
1/2 tsp sesame oil
4 spring onions, (mainly white parts), finely shredded
Pinch of white pepper
Garnish with coriander, mainly leaves
1. Soak shitake mushrooms in hot water for 45minutes. Rinse and drain, then squeeze dry. Remove and discard stems and julienne (slice into thin strips) mushroom caps.( Using fresh shitakes cuts out the soaking process).
2. Carefully t tip the tofu from the packet onto a plate and cut into 6 individual pieces or squares. Transfer each piece to a small dish for steaming.
3. Arrange some shredded ginger evenly on top of tofu. Place some sliced shitake on top and around base of tofu. Pour over with a little chicken stock then a little rice wine.
4. Take wok, insert steaming rack (a cake rack or similar will do). Add boiling water, keeping the level just below the base of the rack. Place each small dish onrack. Alternatively, use a bamboo steaming basket of suitable size.
5. Cover with wok lid, gently steam over low-to-moderate heat for 5 to 6minutes.
6. Carefully remove each serve of tofu from wok (or steaming basket) and pour over a little soy sauce and sesame oil, sprinkle with chilli pepper and spring onion.
7. Serve individually, finishing with a pinch of pepper and coriander.
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General Tao's Tofu
Posted by: tofumaniac on Monday, August 27, 2007 - 05:13 PM
chinese-recipes
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SERVES 4
16 oz firm tofu
3/4 cup cornstarch (1 tblsp for sauce)
peanut or vegetable oil for frying (enough oil to deep fry the tofu)
3 chopped green onions
1 tblsp minced ginger
3 cloves minced garlic
2/3 cup vegetable or stock
2 tblsp soy sauce
4 tblsp sugar
1 tblsp sherry
1 tblsp white vinegar
1/2 tblsp hoisin sauce veggies
1. Drain, dry and cut tofu into 1 inch cubes. Roll each piece of tofu in a bowl of cornstarch.
2. Heat your oil in a heavy-bottomed pan or wok, and deep fry tofu for about 4-6 minutes on medium high heat. Remove tofu from pan, and place on paper towels.
3. Heat 3 Tablespoons of oil in the pan or wok on medium heat. Add green onions, ginger and garlic, cook until light brown.
4. Fix the vegetable stock, soy sauce, sugar, red pepper, hoisin sauce and vinegar, and add to wok.
5. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
6. Serve immediately with steamed broccoli and carrots over your choice of rice, either steam white rice or black rice. Top your dish with bean sprout!
PS: This is a vegetarian dish, but if you not vegetarian, you could add the meat of your choice, and use chicken stock instead of vegetable stock.
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Steamed Tofu With Ground Pork
Posted by: tofumaniac on Thursday, August 23, 2007 - 02:14 AM
chinese-recipes
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SERVES 2
16 oz silken tofu
2 tbsp vegetable oil
3 tbsp sliced shallots
1 tbsp chopped spring onions
1 tsp chopped garlic
1 tbsp fried dried shrimp
1/3 lb ground pork
1/2 tsp salt
dashes of white pepper
1/2 tsp corn starch
1 red chopped chili
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 cup chicken stock
1. Marinate minced pork in salt, pepper and cornstarch. (Corn starch will give the pork a smoother texture.)
2. Steam silken tofu at high heat for 5 minutes. Remove from steamer and drain away excess water.
3. Heat up oil, sauté sliced shallots and garlic until light brown. Add the marinated ground pork and dried shrimp, and stir fry for 5 minutes.
4. Then add spring onions, fried , red chilly, soy sauce, oyster sauce, and chicken stock. Bring the mixture to a boil then pour over steamed tofu.
Serve immediately with steamed rice. On top that, you can serve any steamed vegetables with the meal - pour some of the sauce over the rice and vegetables.........very yummy and healthy :)
PS: If you're vegetarian, you just leave out the ground pork, dried shrimp and oyster sauce. It will be a delicious vegetarian dish. Enjoy ;)
PPS: hmmmm....I think I'll make this dish tomorrow - I like it extra spicy, so I'll add 2 chilies this time LOL
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Tofu in Thai Red Curry Sauce
Posted by: tofumaniac on Tuesday, August 07, 2007 - 02:28 AM
thai-recipes
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SERVES 2
8 oz. extra firm tofu
1/2 lb. chicken breast
1/2 red pepper
1/2 green
1 cup bean sprouts (optional)
1 cup coconut milk
1 cup chicken stock
1 tlbsp Thai red curry paste
1 tlbsp chopped garlic
1tlbsp chopped onion
2 tlbsp vegetable oil
add salt to taste
1. Drain the tofu and dry it with paper towels. Cut the chicken and tofu in 1x1 inch cubes, and cut the peppers in stripes.
2. Heat up the oil in a deep pan, add onion, garlic and chicken and cook for 8 minutes. Then add coconut milk, chicken stock and red curry paste, and bring it to boil. Last, add tofu, peppers and bean sprouts, and cook it for 5 minutes.
Serve immediately with steam rice. Enjoy :)
Note: This dish is super easy and quick to make, and this could be a great vegetarian dish too, you just don't add the chicken & chicken stock.
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