BackStage Utah

Cheeky Monkey wrote on May 20^th, 2010 at 3:17pm:


The only time I've enjoyed Tofu was when it was fried with Thai food.  I know that's not really SO healthy, but it's gotta be better than chicken (no seriously, that's what I was subbing for).

I'm interested to hear what people say here!

Ah, tofu... the other - other white meat!

I cook with tofu every now and then, mostly in stir fry recipes, just substitute the tofu for whatever meat they're suggesting.

I've found the best way to prepare tofu (extra firm is the type to use for this kind of cooking) is to first press it for a couple of hours to get most of the water out, this will make easier to work with and prevent it from crumbling too much. Once it's pressed, marinate it in a little of the sauce you've prepared for the stir fry for about 15 minutes. I've found it's best to leave it whole for this step as you're reintroducing moisture back into the outer layer, and when it's sliced up beforehand, it tends to crumble.

Now slice it up and stir fry it in sesame oil with some green onion, garlic, and/or peppers. Add in any other veggies and stir fry until they're done to your liking, then add the sauce.

I've got a few vegan tofu recipes in my Yoga cookbook. I'll see what I have and post those.

Mister Grinch wrote on May 20^th, 2010 at 4:03pm:


LuLz. OMG, this is perfect.

As promised, from the Sivananda Yoga Center's Yoga Cookbook:

Sweet and Sour Tofu
Serves 4-6

1lb firm tofu
2 tbsp tamari*
Kuzu, arrowroot or cornstarch for coating (optional)
4 tbsp sesame oil
1 green bell pepper, cored seeded and chopped
1 stick of celery, cut into 1-inch diagonal slices
1 carrot, sliced diagonally
4 ounces snow peas, sliced diagonally
4 ounces bamboo shoots, cut into wedges
5 ounces water chestnuts, sliced
2/3 cup diced, fresh pineapple

Sauce
2 tablespoons cornstarch or arrowroot
1/2 cup water
3 tablespoons honey
4 tablespoons tamari*
2 tablespoons lemon juice

1. Wrap the tofu in a clean dish towel. Place a chopping board or heavy book on top and leave for 30 minutes to press out the liquid. Cut the tofu into 1-to-2 inch cubes and sprinkle them with tamari. Coat with kuzu, arrowroot or cornstarch, if using.

2. Heat 2 tbsp of the sesame oil in a wok or skillet and fry the tofu until crisp; set aside (preferably keep warm in a low oven)

3. Heat the remaining oil in the wok and stir-fry the green bell pepper, celery, carrot and snow peas for 5 minutes, until the veggies are tender but still firm. Stir in the bamboo shoots, water chestnuts and pineapple and cook for 2 to 3 minutes. Remove the vegetables and keep warm.

4. To make the sauce, dissolve the cornstarch or arrowroot in the water. Combine the remaining sauce ingredients in a separate bowl and add to the wok. When the sauce starts to boil, add the cornstarch or arrowroot mixture and stir for 2 minutes or until the sauce thickens. Add the fried tofu and vegetables, mix well, and serve at once.

Serve with rice.

*=Tamari is a lighter-flavored soy sauce. If you prefer soy sauce, then use soy sauce.

Mmm tofu and eggplant. Love it!

Makes me think there's gotta be a great lasagna recipe out there somewhere...