2009.03.26
Where's the tofu?
Fried tofu
Recent discussions of vegan recipes made me realize that we've never really talked about tofu on this blog, even though I am a fan of the meat substitute if it is well-prepared. I've been known to order tofu dishes even when the menu was filled with meaty options.
I looked up the exact definition of tofu in "Food Lover's Companion" for the tofu virgins in the crowd: It is made from curdled soy milk extracted from ground, cooked soybeans. The curds are drained and pressed into the tofu in a process similar to cheesemaking. The firmness of that tofu depends on the amount of whey extracted. Some tofu is firm enough to slice and cook in slabs; others, like silken tofu, are made softer so they can be blended into creamy desserts and other concoctions.
Tofu has a very mild, nutty flavor. Lots of people believe that tofu is tasteless, and they claim to dislike it on those grounds. But if tofu is allowed to soak up the flavors of marinades and seasonings, it is delicious. Also, I have had a tofu mousse made with silken tofu that was extraordinary.
So, where are the best tofu dishes in town? I enjoy tofu in pad thai at the various Thai restaurants around town. I also like it in the pho soup at the Chinese/Vietnamese restaurant in the market building in Roanoke. Although tofu is really healthy, I like it best fried. It just tastes best fried, in my opinion. I'm sure I negate most of the nutritional benefits of tofu when I order it fried, but so what?
What is your favorite way to eat tofu? Any tofu dishes at local restaurants that you would recommend?
We make delicious stuffed shells using tofu instead of ricotta cheese. People who are not told say they didn't know the difference.
Along a similar line, you can also use it to make chip dips (think spinach or artichoke dip), spaghetti bakes, etc.
The firm tofu is good in stir frys, kabobs and such.
Like you, Lindsey, I'm an avid meat eater, but at places like Tong's Thai I often find myself ordering the Tofu Drunken Noodle instead of a meat dish.
Comment by Jordan — March 26, 2009 @ 2:59 pm
My wife has re-introduced me to tofu lately. There are some great stir fries and things like hot and sour soup, and her favorite tofu scramble for breakfast. But mine is Tofu marsala.
Tofu Marsala Recipe
40 min | 15 min prep
SERVES 4
* 1/4 cup cornstarch, plus
* 2 teaspoons cornstarch, divided
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon fresh ground pepper
* 1 (14 ounce) package extra firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
* 4 tablespoons extra-virgin olive oil, divided
* 2 large shallots, minced
* 1 teaspoon dried thyme
* 6 cups sliced cremini mushrooms or white mushrooms (about 10 ounces)
* 1/2 cup dry marsala wine (see Ingredient note)
* 1 cup vegetable broth or reduced-sodium chicken broth
* 1 tablespoon tomato paste
1. Preheat oven to 300 degrees F.
2. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
4. Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
5. 5Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.
Comment by Win — March 26, 2009 @ 3:46 pm
We tried tofu once, and will never have it again. I think it had a lot to do with how it was prepared, but it absorbed the chlorine from the water in which it was rinsed, and that permeated the whole meal. My wife actually got sick later becasue of it, so we've never wanted to try it again, even though I'm sure that if it's done right, it's probably pretty good. I'm just not sure she has the stomach (pun intended!) to attempt that again.
Comment by Other John — March 26, 2009 @ 3:47 pm
Marinated and baked. Happy Belly Deli usually has a couple of different "flavors."
Comment by Lynn — March 27, 2009 @ 5:36 am
Braised in coconut milk!
I'm also a big fan of tofu scramble with crumbled tofu, sauteed leftover veggies, black beans, and spinach cooked up together with salsa and/or spices and then served in a tortilla. Best breakfast (or lunch or dinner) ever, and inexpensive.
Comment by Emma — March 27, 2009 @ 12:45 pm
Tofu is okay, but I much prefer Tempeh (http://en.wikipedia.org/wiki/Tempeh), another soy product. It has a much better texture, in my opinion, and is wonderful in stir-fry. You can find it in grocery stores in the produce section usually, next to the tofu.
Comment by Jen — March 31, 2009 @ 9:31 am
I had a Morningstar Farms soy bbq riblet for dinner this evening. I did not have high hopes, but it is wonderful!! At 220 calories and only 3.5 grams of fat, I have found "ribs" I can eat without guilt.
I tried some soy "pulled pork" recently and ended up throwing it away. The sauce was very good, but I hated the texture.
Comment by Debbie — July 16, 2009 @ 7:11 pm
I have a vegetarian friend who really loves the Morningstar Farms riblets.
Comment by Lindsey Nair — July 17, 2009 @ 11:42 am
I was amazed at how good they are. I bought them b/c I had a coupon for a Morningstar Farms product and I saw them in the freezer case. I never dreamed they would be so good. The bbq sauce is soooo good and they have the texture of real meat. If all faux (sounds better than fake) meat products were that good, I could become a vegetarian real quick!
Comment by Debbie — July 17, 2009 @ 5:00 pm