Tofu Newbie Needs Serious Help!

[Kristilyn1]

I've decided that I need to introduce tofu to my family and need your best recipes--with a couple of conditions:

* I have two small, PICKY children--veggies
are great, the more disguised the better,
though.

* I need to know exactly WHAT kind of tofu
to buy for a recipe--I'm totally clueless.

I hope that you guys can help me out! I'm newly inspired by all the contentious posts lately to improve my diet, even more.

Thanks!

Kristi

[emilycat]

Kristilyn,

The kind of dish you'll be making and the way you'll be preparing the tofu usually determines what kind you should buy. If you're not sure yet, the firm or extra-firm kinds are the best for most things, since they hold their shape the best, especially if you'll be sauteeing them or something of the sort. Silken varieties are better for dressings and soups and such, and I imagine would also work well as a substitute for cottage cheese (although since I've never done that, and I know lots of others on the board have, they can probably give you a better idea.) http://www.cookinglight.com/bbs/smile.gif

Thirty seconds later, after re-reading your message....

I'm such a moron; I managed to skip over your recipe request (and the message wasn't even that long!)

But I love this recipe that Phoebe posted a while back for Kung Pao Tofu, and I have some really yummy recipes for marinated tofu and tofu salad at home in my Moosewood book. Oh, and a great one for Szechuan Broccoli and Tofu from another Moosewood book. I know I have a bunch, so I'll try to post them for you tonight.




[This message has been edited by emilycat (edited 03-30-2001).]

[Kristilyn1]

Thank you! I'm open to main dishes, side dishes--desserts if there is a such thing.

I just know that I have one chance to convert my children, so I want to start with the most "crowd pleasing" recipes I can.

Kristi

[DmOrtega]

I've started my kids on soy milk. I use the plain soy milk in oatmeal and the boxed macaroni & cheese. Both of these taste so much sweeter and my kids like it better. You can try substituting soy milk in different recipes.

[This message has been edited by DmOrtega (edited 03-30-2001).]

[phantomcg]

Originally posted by emilycat:
Oh, and a great one for Szechuan Broccoli and Tofu from another Moosewood book. I know I have a bunch, so I'll try to post them for you tonight.

[This message has been edited by emilycat (edited 03-30-2001).]

Emily:

When you post the recipes for Kristi please, please, please include this one. I'm trying to learn to include more tofu in my diet and this dish sounds wonderful.

Thanks,

Cheryl


[This message has been edited by phantomcg (edited 03-30-2001).]

[Peeps]

I'm sitting at my desk eating lunch and thought I should reply since I'm eating a tofu "egg salad" sandwhich right now! I throw tofu in all sorts of things, even things that have meat - I use half turkey and half tofu for my meatballs for Spaghetti and meatballs, I put cubes in chili, I blend it with fruit and juice for smoothies. On "Good Eats" recently he did some tofu recipes and one was a chocolate pie - I think I looked at the recipe and thought it was too fattening but I could find it if you like. I don't make many tofu dishes where its the star ingredient so don't know if I can help with those kinds of recipes, sorry.

[emilycat]

These are a couple of my favorites -- I'll keep searching, though, for some recipes in which the tofu itself is a little less conspicuous for those pickly little buggers. http://www.cookinglight.com/bbs/smile.gif

Szechwan Eggplant and Tofu
(From Mollie Katzen's Moosewood Cookbook )

3 T. soy sauce
1/4 c. dry sherry or Chinese rice wine
1 T. white or brown sugar
1 T. cider vinegar
3 T. cornstarch

2 T. peanut oil
1 medium onion, thinly sliced
1 large eggplant, cut into strips (thin slices lengthwise, then cut across. This should make about 7 to 8 cups of strips.)
3/4 t. salt
2 T. minced garlic
1 T. minced fresh ginger
1/4 t. black pepper

cayenne pepper, to atse
3 cakes (about 3/4 lb.) firm tofu, cut into strips
8 scallions: greens minced, whites in strips (keep separate)
1 medium bunch fresh cilantro, minced (optional)

1. Combined soy sauce, sherry, vinegar, sugar and vinegar in a liquid-measuring cup. Add enough water to make 1 cup. Place cornstarch in a small bowl, pour in the liquid and whick until dissolved. Set aside, keeping the whisk handy.

2. Heat a large wok over a high flame. Add oil and onion, and stir-fry for about a minute. Add aggplant and salt, and stir-fry for 8 to 10 minutes, until the eggplant is soft. Add garlic, ginger, black pepper and cayenne. Cook a few minutes more.

3. Add tofu and scallion bottoms. Stir the bowl of liquid (step 1) from the bottom, using the whisk, and add to the wok. Mix well, and stir-fry another few minutes, until the sauce is thick.

4. Remove from heat, and serve over rice, topped with miced scallion greens and fresh cilantro.

Broccoli and Tofu in Spicy Peanut Sauce
(From Mollie Katzen's The Enchanted Broccoli Forest)

1 lb. firm tofu
1 lb. broccoli
1 to 2. T. peanut or canola oil
2 c. chopped onion
1 T. grated fresh ginger
4 medium cloves garlic, minced
3/4 t. salt
2 scallions, minced (greens and whites)
Spicy Peanut sauce (recipe follows)
1 c. coarsely chopped peanuts, lightly toasted (optional)

1. Cut the tofu into 1-inch cubes and place them in a medium-sized saucepan. Cover the tofu with water. Bring to a boil, lower the heat and simmer about 10 minutes. Drain and set aside. (Note: Precooking the tofu in this way helps it hold its shape in the stir-fry.)

2. Trim and discard the tough ends of the broccoli stems. Shave off the tough skins of the stalks with a sharp paring knife or a vegetable peeler. Cut the stalks diagonally into thin slices. Coarsely chop the florets.

3. Heat a wok or a skillet of comparable size. After about a minute, add the oil and onion. Cook for about two minutes over high heat.

4. Add broccoli, ginger, garlic and salt. Continue to stir-fry over high heat for about 5 minutes, or until the broccoli is bright green and just tender. Stir in the precooked tofu and the scallions; cook for aa few minutes more.

5. Add the sauce, stirring until everything is well coated. Serve immediately over rice, topped with lightly toasted peanuts, if desired.

Spicy Peanut Sauce

3/4 c. good peanut butter
3/4 c. hot water
6 T. vinegar (rice or cider)
3 T. soy sauce
3. T. blackstrap molasses
cayenne to taste

1. Place the peanut butter and hot water in a small bowl, and mash together until the mixture is uniform.

2. Whisk in remaining ingredients. Set aside until needed for the stir-fry.


[This message has been edited by emilycat (edited 03-30-2001).]

[lindrusso]

Hi Kristilyn,

CL has a recipe for Fresh Tomato Lasagna that uses tofu along with ricotta and your family will never even notice it's there! I have also heard that some people will puree veggies and add them to their tomato sauce to get more disguised veggies into their kids. If you'd like the recipe, just holler and I'll post it.

[beccathebaker]

Here are two ways that you can disguise soy for your kids (and yourself!)
Tofu peanut butter spread or pudding:
1 pkg. silken mori-nu tofu
1/4 cup peanut butter
2 Tb. molasses or honey
dash of cinnamon
1 tsp. vanilla extract
1/4 tsp. almond extract
Put these things in a blender or food processor and blend. This is sooo good on bagels, apples, in sandwiches-really anywhere that you would use peanut butter. You can also add bananas to the mixture if you like the peanut butter banana combo. I actually like this so much that I just eat it straight!

The other idea is not really a recipe but a suggestion. Make pudding using silk soymilk in place of milk. This is a wonderful way of hiding the somewhat beany flavor of the soy and you can also freeze the pudding in popsicle molds and make soy pudding pops.
Hope you enjoy -Becca

[LGBurns]

Just wanted to add some advice on the kind of tofu to buy: for recipes that call for extra-firm or firm be sure to buy the kind in the vacuum-packed tubs with water. The kind that is in the cardboard boxes, I think usually on the shelf instead of refrigerated, are too soft--even the firm and extra firm--to use for those kinds of recipes. However, for recipes that call for silken (like soups, smoothies, etc.) use the kind in the box for the same reason. I'm at work so I don't have any recipes at my fingertips but I have lots at home so I'll find them and pass them on later this week.

[phantomcg]

Emily:

I just wanted to say thanks for posting those two recipes. I may try the Broccoli and Tofu in Spicy Peanut Sauce for dinner on Sunday. Do the leftovers hold up well?

Thanks!

Cheryl

[emilycat]

No problem! I imagine that they'd be fine, at least for several days. Let me know how you like it!

[tracey]

Is soft tofu the same as silken tofu?

[phantomcg]

Hey Emily:
Sorry that this has taken awhile, but I made the Broccoli and Tofu in Spicy Peanut Sauce on Sunday. I really, really liked the sauce. In fact the whole dish was good. I just had a little difficulty adjusting to the texture of the tofu. I had the leftovers for lunch on Monday and Tuesday and the texture didn't seem to bother me as much, but I don't know if I'll ever become a true tofu lover. I think that it will be something that I'll eat occassionally, but we'll see if it becomes a regular part of my diet. I'm not ready to walk away yet, I'll just have to try a couple of more recipes.
Thanks again for sharing that recipe.

Cheryl

[mb]

i would second the fresh tomato lasagna. my parents won't eat tofu, mainly because they are afraid of it! i invited them for lasagna one night...after everyone was eating & enjoying, i dropped the bomb and told them they were eating tofu! they were a little shocked, but they still helped themselves to seconds! plus, my dad was even brave enough to eat some of our tofu stir-fry another time!

emilycat, those recipes look delicious! i can't wait to try them! thanks for posting them.

[emilycat]

Cheryl,

I'm so glad you enjoyed the recipe! It's one of my favorites. And you're both very welcome for the recipes...I'm pleased I could help http://www.cookinglight.com/bbs/smile.gif

[laughsandlaughs]

I think for us westerners (world-wise) tofu is an acquired taste, but you do get used to it. I really like making the Shrimp Fried Rice that appeared a few months back substituting frozen (thawed, drained and liquid squeezed out) firm or extra firm tofu (not silken tofu, just regular) for the shimp with double the sauce called for the in the recipe (tofu absorbs a lot of liquid). Yummy!!! If they've ever had fried rice they would probably like this.