How do you Tofu?

Sep 17, 2010 by lanashabit

When did vegetarian become synonymous with tofu? Well, I can’t say I help that stigma. I typically find myself buying a block of tofu every two weeks to whip up a recipe. Even though I feel that tofu and vegetarian dishes are becoming more mainstream, it is still regarded as a weird substance that most people do not know much about. It is not something most American grew up eating. The unknown is always scary.

Personally, I just think it needs a new name. It is called tofu in Japan, doufu in China and is generally referred to as a block of cheese in Asia. Perhaps it should be called sponge cheese in the US. What do you think?! No one is scared of cheese, right?!

I’ve had many different roommates over the last couple of years during my travels and as soon as I pull out the large, white sponge-like substance, silence fills the kitchen and eyes widen. They usually look as if they just saw a ghost.

With expressions of shock, I usually get asked, “Is that…*gulps of hesitation*…tofu?!”

I’m picturing Aunt Petunia from the Harry Potter series looking at Harry in disgust and astonishment when she first finds out he is a wizard. If you have not read this book then there are more pressing issues than tofu. Speaking of pressing, here is a quick guide to press the water out of your tofu:

Tofu Draining and Pressing Process

Purchase firm or hard tofu for stir fries and follow this process. Most recipes don’t call for soft or silken tofu to be pressed. The organic brand is usually the same price as the non-organic, so opt for tofu that is made from organic and non-genetically modified soybeans. Tofu can be found in the produce section of your grocery store. (Yes, I’ve even found it in Wal-Mart)

When you are ready to use the tofu, slice the package and drain the water out

Cut the tofu in to slabs

Place kitchen towel and tofu slabs on top of cutting board

Layer with another kitchen towel and cutting board

Place cans, a bag of flour or jar of spaghetti sauce (whatever you have on hand) on top of the cutting board and let sit for at least 15 minuets

Additional Tips:

• I’ve found that freezing the tofu for at least 3 hours after pressing yields the most meaty texture
• You can also press the whole block, but I’ve found that the ‘slab method’ get the most moisture out
• You can put the tofu you don’t use back in the refrigerator, just make sure it is in a tightly sealed container because it will absorb the “flavors” in your fridge

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My sister, step-mom and current roommate are meat eaters that enjoy tofu. They have found beauty in the blank canvas. Tofu is the chameleon of all foods and absorbs the flavor of the marinades and spices you cook it with. I’ve used it in everything from chocolate pies (don’t tell) to “meaty” additions in stir fries. Tofu is made from soybean curd, contains a generous amount of protein, calcium, manganese and omega 3′s. It is also saturated fat- and cholesterol-free. I would have to disagree to those who refer to tofu as a “substitute.” I think tofu could hold its own when face-to-face with a slab of meat.

Tofu has been found as a potential cure-all for heart disease, cancer and osteoporosis. However, tofu has also been linked with increase phytoestrogen and depressed thyroid function in women. I’ve seen multiple confounding experiments all over the internet, so you will have to do your own research and let me know what you think. In my opinion, the meat industry paid researchers a bunch of money to conjure up ways to scare consumers away from buying soy products. I’m sure the meat industry is seeing a profit loss with more and more people becoming vegetarian and vegan. Convenient vegetarian foods can be found at every grocery store, veggie burgers are now common place and school cafeteria’s now have vegetarian options. The meat industry is just a sore looser.

Tonight was a classic Asian dish turned vegan. Behold tofu teriyaki with pineapple.

Tofu Teriyaki with Pineapple

Yield: 3 large servings

1 (14 ounce) Package Firm Tofu, drained, pressed and cubed (defrosted, if that method was used)
1 C. Cubed Pineapple (I used canned)
1 Large Yellow Onion, thinly sliced
1 Green Bell Pepper, diced
2 Cloves Garlic
Teriyaki Sauce
EVOO

1. Coat tofu cubes with teriyaki sauce and marinate for 30 minutes in the fridge
2. Heat EVOO over medium heat and sautee garlic, bell peppers and onion for ~5 minutes
3. Add tofu and additional teriyaki sauce (to taste) to the vegetables and cook for ~10 minutes (or until tofu is heated though)
4. Add pineapple and cook for an additional 3 minutes
5. Serve over a bead of brown

In pictures:

Savor the deliciousness!!!

I hope you have a fantasic Friday!! I’m off to a ring dunk…another crazy Aggie tradition.

What new foods have you tried recently? Have you jumped on the tofu band wagon? Let me know your thoughts.

Over and Out

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