Cooking with Tofu Recipes / Complicated Recipes

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Cooking with Tofu Recipes

You've seen tofu. You've eaten tofu. And you may have even purchased tofu at the grocery store — it's available just about everywhere these days.

But, like most people, you probably have no idea what to do with it. The truth is that tofu is one of the easiest and healthiest foods to cook — it's easy to work with, it has an extremely mild taste that goes with anything, it's full of quality protein, it's cheap, and it's fast.

But in order to turn this white brick of pure potential into dinner, it helps to know a few tricks and tips. Here are some tofu cookery basics (and a stellar recipe for the perfect tofu stir-fry) to get you going:

Tofu needs to be "pressed."
Tofu is packed in water, and it's a lot like a sponge — if you don't press out the old water you can't get any new flavors in. This is really easy — it just takes a teeny, tiny bit of advanced planning. Here's the breakdown (this assumes the use of extra-firm, water-packed tofu, not the silken kind in the little boxes):

  • Slice open the package and drain out the water. Cut the block of tofu width-wise into however many slices you want — I like to do 4 or 6.
  • Lay a dish towel on a cookie sheet or tray; place some paper towels on top of that.
  • Spread the slices of tofu out in a single layer on top of the towels. Put more paper towels and another dish towel on top of that.
  • Set some heavy objects on top. I usually put another cookie sheet on top, and load it up with some canned goods, cookbooks or my Cuisinart.
  • Leave it alone for at least 30 minutes, but preferably a couple hours. You can leave it like this all day or night if you put it in the fridge. If you're really in a hurry, you can apply some "manual pressure" and cut back the time to 15 minutes, but it's not going to be quite as awesome.
  • Uncover; leave as "tofu steaks" or cut into cubes, marinate and cook according to your recipe!
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Zucchini bread, smoothies: 2 educational recipes for kids  — The Birmingham News - al.com
These recipes are from Deb Wakefield of P.E.E.R., a nonprofit that I profiled yesterday. She and her peers use them to teach kids to use and like vegetables and fruits in their food. Zucchini Bread. Makes 2 loaves (one to eat- one to share!) Ingredients.

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