Fri, 09 Apr 2010 15:38:56 -0400 http://www.tofutoday.com/ Garden Supply Center http://www.tofutoday.com/images//themes/tofutoday/images/tofu-today.jpg http://www.tofutoday.com/ davidyee@yahoo.com http://www.tofutoday.com/a-25.html 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. Fri, 09 Apr 2010 15:38:56 -0400 http://www.tofutoday.com/a-24.html 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. Tue, 28 Aug 2007 00:29:55 -0400 http://www.tofutoday.com/a-23.html 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. Mon, 27 Aug 2007 17:13:30 -0400 http://www.tofutoday.com/a-22.html 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 Thu, 23 Aug 2007 02:14:46 -0400 http://www.tofutoday.com/a-21.html 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. Tue, 07 Aug 2007 02:28:28 -0400 http://www.tofutoday.com/a-20.html SERVES 2 16 oz extra firm tofu, drained and pressed 1 tbsp olive oil 2 cloves garlic, minced 1 small chopped onion 1/2 chopped green pepper 1/2 chopped red pepper 2 tsp ground cumin 1 tsp dried thyme 1 tsp ground paprika 1/2 tsp ground turmeric 1 tsp salt dash of black pepper 1. Heat oil in a large skillet over medium-high heat, and saute the garlic and onions until softened. Then add the peppers and cook for 3 minutes. After that, add the cumin, thyme, paprika, turmeric and salt. mix well. add 1/4 cup water to deglaze the pan, scraping the bottom to get all the spices. 2. Crumble the tofu and add to the mixture in the skillet. Mix well and cook for about 10 minutes, stirring occasionally. Serve immediately. If you're Vegetarian, this will be a healthy and delicious dish. However, if you're a Carnivore, and like tofu, this dish could also be to your taste - you could add ham, sausages..etc. Tue, 24 Jul 2007 03:59:57 -0400 http://www.tofutoday.com/a-19.html SERVES 2 16 oz. extra firm tofu 1 tlbsp chopped garlic 1 tblsp chopped ginger 1 tblsp chopped onion 1/2 cup thick Teriyaki sauce (half for marinade, the other half for stir fry) 1 tsp sesame oil 1/2 tblsp peanut oil 2 tblsp sherry 1 tlbsp orange juice 1 lb. Baby Boy Choy 1/4 cup of cashews dash of black pepper 1. Dry the tofu with paper towel, slice it in steak shape and marinade the tofu for 1 hour or more. Drained the tofu (save the marinade sauce for stir fry), then grill them and put them to the side. 2. Meanwhile, prepare for the other ingredients: clean and cut the baby boy choy into 2-3 in. (other vegetables are optional too), and chopped the onion, garlic and ginger. 3. Toasted cashews and put it to the side. 4. Heat up a pan with peanut oil and add garlic, ginger, onion and cook for a minute, then add the baby boy choy, sesame oil, sherry, orange juice, teriyaki sauce, and cook for another 5 minutes. Plate it and top it with the grilled tofu and toasted cashews, and serve it with black rice or steam rice - Black rice is healthier, but I prefer steam white rice much better. Enjoy! :) Tue, 17 Jul 2007 02:39:48 -0400 http://www.tofutoday.com/a-18.html SERVES 4 16 oz extra firm tofu (cut into 1 inc. cubes) 1 cucumbers (cut into 1/2 inc. slides) 2 medium size tomatoes (cut into 1/2 inc. slides) 1 medium size avocado (cut into 1 inc. cubes) 2 tblsp chopped green onion 1/2 tsp salt Dash of black pepper Pan fry the tofu until they are brown, then mix all the other ingredients in a salad bowl and ready to serve with desired salad dressing. I prefer the blue cheese salad dressing....yummy :) I hope you guys will enjoy it - it's a very refreshing salad, really good for summer! Tue, 10 Jul 2007 02:28:29 -0400 http://www.tofutoday.com/a-17.html SERVES 4 16 oz extra firm tofu 4 leek stems, cut into 3 cm lengths 4 fresh shiitake mushrooms, cut into chunks 1 large red pepper, sliced diagonally into 3 or 4 pieces 4 tsps vegetable oil 1 tblsp of fresh chopped garlic Sauce 1 cup chicken stock 2 tblsp soy sauce 1 tblsp Taiwan rice wine 1/2 tsp of white sugar 1/2 tsp hot bean paste dash of black pepper 1/2 tblsp sesame oil 1. Make the sauce and put it to the side for later use. 2. Cut tofu into slices about 3/4" thick, Add 2 tblsp oil to non-stick pan, and brown the tofu slightly on a low to medium heat. Remove the tofu and put to the side. 3. Reheat the pan and add the rest of of oil, then add garlic, shiitake mushrooms, red pepper and leek and stir fry for 5 minutes. Add the sauce to the pan, and stir fry for another 5 minutes. Serve while the dish is warm with seam rice. Enjoy! Tue, 10 Jul 2007 02:01:39 -0400 http://www.tofutoday.com/a-16.html 6 Cups Egg Whites 6 Tlbsps Soy Sauce 1/2 Tsp Black Pepper 1 Cup Diced Onions 1 Diced red or yellow Pepper 4 Tblsp Green Chili 12 Tblsp fresh Chives 1 lb Soft Tofu 2 Fresh diced Tomatoes 5 gloves minced garlic Mix the egg whites, soy sauce and black pepper in a bowl, and crumble in the tofu. Saute onions and chopped pepper over gentle heat in a non-stick skillet until the onion softens (about 5 minutes). Add garlic and tomatoes and cook over medium heat until cooked (about 15 minutes). Add egg mixture to skillet and scramble until cooked. Serve Scrambled Mexican Tofu Immediately, and you can eat it with tortillas by wrapping with lettuce. Mon, 02 Jul 2007 00:13:17 -0400 http://www.tofutoday.com/a-15.html SERVES 4 16 oz. cube of firm tofu 5 cups oil Dipping sauce: 3 tbsp soy sauce 1 tsp white rice wine vinegar 1 tsp white sugar 1/2 tsp chilli, chopped finely 1 stalk spring onion, chopped 1 tsp of fine chopped ginger 1 clove garlic, minced Pinch pepper 1. Drain tofu, cut the tofu into 3 inches cubes. 2. Mix the liquid dipping sauce ingredients in a bowl, making sure sugar is dissolved. 3. Add the remaining dipping sauce ingredients and stir. 4. Heat the oil in a wok or pot to about 180 degrees C. 5. In manageable portions, fry tofu quickly until golden brown. Drain well 6. Serve at once, dipping tofu into the sauce. Serve Immediately. Enjoy! Thu, 07 Jun 2007 02:36:24 -0400 http://www.tofutoday.com/a-13.html SERVINGS 2 * 16oz extra-firm tofu * 1/3 cup soymilk * 2 tbsp mustard * 1 tsp onion powder * 1 tsp garlic powder * 1/2 tsp salt * 1/4 tsp black pepper * 3/4 cup bread crumbs 1. Whisk together the soymilk, mustard and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl. 2. Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs. 3. Fry in oil until golden brown, or lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown. Serve with ketchup, barbeque sauce or other dipping sauce and enjoy! Thu, 07 Jun 2007 02:19:28 -0400 http://www.tofutoday.com/a-12.html SERVES 4 16 oz extra firm todu 1 tblsp extra virgin olive oil 1 tblsp lemon juice 1 tblsp maple syrup 1/2 tsp Dijon mustard 1/2 tsp Chipotle-lime rub 1 6 oz fresh spinach 1. Drain tofu and press it dry with paper towel, then cut the tofu into 1/2 inc. cubes. 2. Mix olive oil, lemon juice, maple syrup, mustard and Chipotle-lime rub. 3. Marinate the tofu with the mixture for 4-24 hours. 4. Bake the marinated tofu in the oven for 250 for 1 hour. Then take it out from the oven and leave it on the side for 5 minutes. 5. In a salad bowl mix the tofu with spinach, and add olive oil with salt and pepper as desire. Serve immediately. Mon, 28 May 2007 23:37:06 -0400 http://www.tofutoday.com/a-11.html 4 SERVING 8 oz tenderloin steaks 1 tbsp minced garlic 8 oz firm tofu, drained 3/4 cup chicken broth 4 tbsp soy sauce 1 tblsp dry sherry 1 tblsp cornstarch 4 tblsp vegetable oil 1 small red bell pepper, cut into thin strips 1 small green bell pepper, cut into thin strips 16 oz hot cooked spaghetti 1. Cut beef in thin slice into 2 inch. Mix beef with garlic and 2 tblsp in a bowl and put it on the side. Press tofu lightly between paper towels, and cut into 3 inch squares. 2. Mix broth, 2 tblsp soy sauce and sherry into cornstarch in a bowl until smooth - it's mixing sauce for stir fry. 3. Heat 2 tblsp oil in pan over medium-high heat. Add marinated beef and stir-fry for 2 minutes. Remove and set aside. 4. With the same pan, pre-heat 2 tblsp oil. Add bell pepper and tofu, and stir fry for 5 minutes, than add the mixing sauce to thicken. Last, add the beef and cook for another 5 minutes. Serve over spaghetti. Mon, 21 May 2007 03:11:14 -0400 http://www.tofutoday.com/a-10.html 1 cube firm or extra-firm tofu 3 teasp vegetable oil Cute tofu in 4 inc. and pat dry. Heat the oil over medium-high heat, then add the tofu. Fry tofu until golden brown for about 5 minutes on each side. Serve immediately - you can deep in peanut sauce, or with pure soy sauce and green onion. Peanut Sauce recipe: 1 tbsp peanut butter 2 tbsp soy sauce 1 tbsp green onion Dash of pepper Mix all the ingredients in a small bowl and ready to serve with the fried tofu. Mon, 21 May 2007 02:03:11 -0400 http://www.tofutoday.com/a-9.html 2 SERVINGS 1/2 pound of ground pork (can also use ground beef, turkey, chicken, or pressed tofu if you're a vegetarian) 16 oz silken tofu 2 tsp of light soy sauce 2 stalks of green onions 4 cloves of garlic 5 small dried red chilies 1 tsp ginger, cut 1 inch length 1 tsp Sichuan peppercorn powder 2 tsp of sesame oil 4 tbsp oil 3 tbsp hoisin sauce 1 tsp ShaoHsing cooking wine 3 tsp corn starch 1/2 cup of chicken broth 1 tsp of sugar pepper 1. In a bowl mix the ground pork, pepper, 1 tsp of sesame oil, 1 tsp of corn starch, 1 tsp of light soy sauce, and 1 tsp of ShaoHsing cooking wine. Set aside for 25 minutes before cooking. 2. Meanwhile, finely chop the green onions and garlic. Grate the ginger. Cut up the dried red chilies into 1/2 inch pieces. Cut the tofu 3x4 cross. These silken tofu will break apart during cooking. No need to take them out of the box for cutting. 3. Heat 2 tbsp oil in pan. Saute the meat for 5 minutes (break up the pork as much as you can). Remove the pork into a plate. 4. With the same pan, reheat 2 tbsp oil. Add cut dried red chilies, grated ginger, minced garlic, chili bean sauce, 1 tsp of light soy sauce, hoisin sauce, chicken broth, sugar, Sichuan peppercorn powder and cook for 15 seconds. Mix 2 tsp of corn starch and 1/8 cup of water to thicken the sauce to the right consistency. Add silken tofu and stir carefully since tofu breaks apart very easily, and cook for 3 minutes. Re-add sauteed pork and add green onions. Serve with steam rice, enjoy! Sat, 05 May 2007 04:08:28 -0400 http://www.tofutoday.com/a-8.html 2 SERVINGS 1 cube medium firm tofu 2 tbsp soy sauce 1/2 tbsp chili bean sauce 1 tbsp fish sauce 1 tbsp brown sugar 1 tbsp cornstarch 1 tsp chopped garlic 1 tsp chopped onion pepper vegetable oil 1. Cut into 1 inch cubes. mix in all the ingredients except for the cornstarch until well combined. Marinate it for 20 minutes. 2. Heat oil in pan, and put chopped garlic and onion until they are brown. Combine marinated tofu with cornstarch, then spread tofu in frying pan and fry them until darkened and crispy. 3.Serve over rice and you can dip them with soy sauce, or also pretty good eaten alone. Sat, 05 May 2007 03:03:13 -0400 http://www.tofutoday.com/a-7.html [excerpt] Tofu's rep as a health food is well-deserved. The rubbery white slabs of soy are rich in protein and low in the things most of us should cut back on: sodium, animal protein, saturated fat, trans fat and cholesterol. Use tofu in entrees instead of meat or cheese and you'll improve the nutritional profile of any meal. As long as I've been eating tofu, though (more than 35 years), I've seldom eaten it as a main course at home. Instead, I like to use tofu in ways that make it more of a hidden ingredient. Here's how: * As an egg substitute. Replace hardboiled eggs with chopped firm or extra firm tofu to make egg salad sandwich filling. (You can also replace regular mayonnaise with soy mayonnaise, available in most supermarkets and natural foods stores.) Chopped tofu also replaces egg on spinach salads, and it's good in broth-based soups, too. And here's a surprise: One quarter cup of any kind of tofu, blended with the liquid ingredients, can replace one whole egg in many recipes. * As a cheese substitute. Crumble firm tofu and mix it with low-fat ricotta and mozzarella cheese in recipes for lasagna and other Italian dishes such as manicotti and stuffed shells. * In dips, sauces, whipped toppings and cream soups. Soft tofu can be blended with liquids such as lemon or lime juice, vegetable oil and broth as well as with other soft foods such as avocado or baked garlic cloves in a wide range of recipes. * In desserts, including cheesecake, pumpkin pie and pudding. Thu, 26 Apr 2007 19:12:18 -0400 http://www.tofutoday.com/a-6.html 4 SERVINGS 2 tbsps peanut oil, divided 1 cube extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes 1 pound yellow and/or green zucchini, cut into 1/2-inch cubes 1 large red bell pepper, diced 1 tbsp minced peeled fresh ginger 1 1/3 cups canned unsweetened coconut milk 3 tbsps fresh lime juice 1 1/2 tbsps soy sauce 3/4 teaspoon Thai red curry paste 1/2 cup sliced fresh basil, divided Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl. Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes. Return tofu to skillet. Add ginger; stir 30 seconds. Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about 6 minutes. Season with salt and more lime juice. Stir in half of basil. Sprinkle with remaining basil; serve. Tue, 24 Apr 2007 02:49:33 -0400 http://www.tofutoday.com/a-5.html 4 SERVINGS * 1 tbsp sweet chili sauce * 1/2 tsp grated fresh ginger root * 2 cloves garlic, crushed * 1 tbsp dark soy sauce * 1 tbsp sesame oil * 1 cube extra-firm tofu, drained and diced * 1 cup snow peas, trimmed * 2 small carrots, grated * 1 cup finely shredded red cabbage * 2 tbsps chopped peanuts Mix the chili sauce, ginger, garlic, soy sauce, and sesame oil in a large bowl. Place tofu in the mixture, and marinate 1 hour in the refrigerator. Cook snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside. Then combine the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve. Tue, 24 Apr 2007 02:44:30 -0400 http://www.tofutoday.com/a-4.html 4 SERVINGS 1 cube extra-firm tofu 1/2 tsp ginger powder 1/2 tsp garlic powder 1 tsp paprika 1 tsp sesame oil 1/2 tsp tamari Preheat the oven to 400 degrees. Dry the tofu with napkin, and cut into 1/2 in. cubes. Mix the remaining ingredients together, then marinade tofu in the mix. It will only take it a minute or two to take up the marinade. Place the marinated tofu into a 13 x 9 inch roasting pan and spread evenly over the bottom of the pan. Place in the oven and roast, stirring occasionally, until browned, about 30 minutes. This could be a side dish, and serve it with steam rice with thin slices of garlic in soy sauce, enjoy! Tue, 24 Apr 2007 02:29:56 -0400 http://www.tofutoday.com/a-3.html 4 SERVIINGS * 2 tsps dashi granules * 1 cube silken tofu, diced * 3 tbsps miso paste * 2 tbsps chopped green onion Combine dashi granules and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving. Tue, 24 Apr 2007 02:08:12 -0400 http://www.tofutoday.com/a-2.html * 1 cube kinugoshi-dofu (silk tofu) * 1 tbsp grated ginger * 1 tbsp dried bonito flakes (katsuobushi) * 1 tbsp chopped green onion * 1 tbsp soy sauce Cut tofu into quarters. Put grated ginger, bonito flakes, and green onion on top of the tofu. Pour some soy sauce before eating. Enjoy! Tue, 24 Apr 2007 01:45:28 -0400 http://www.tofutoday.com/a-1.html 1 cube silken tofu 1/4 lb ground pork 2 tbsps of dried shrimps 2 stalks scallions (diagonal cuts) 1 red chili (diagonal cuts) 1 tsp oyster sauce 2 tsps soy sauce 1/2 cup water Pinch of salt Pinch of sugar Pinch of white pepper A few drops of sesame oil Soak the dried shrimps in warm water for 10 minutes. Drain the water and chopped the dried shrimps into small pieces. Steam the tofu for 5 minutes and set aside. Heat up a wok with some oil and stir fry the ground pork and dried shrimps until the meat is cooked. Then add in the water, oyster sauce, soy sauce and bring it to boil. Add in the scallions, red chili, sesame oil, salt, sugar and white pepper. Quick stir for 30 seconds and pour the toppings onto the steamed tofu. Serve hot with rice. Tue, 24 Apr 2007 01:26:14 -0400