seb@mtgzz.UUCP (s.e.badian) (07/17/85)
I would like to find some flavorful recipes that use tofu, but don't use lots of oil to fry to tofu. I really like stir-fried tofu, but I'm trying to cut down on fat. I'd like some recipes that allow the tofu to wallow in some flavorful, non-fatty sauce, though any recipes you have where the tofu doesn't end up tasting like tofu (ie tasting like nothing in my opinion) are welcome. Please post the recipes to the net. I'm sure lots of people are into tofu out there. "Like hey man. This stuff moves like jello! Cosmic!" Thanks! Sharon Badian ihnp4!mtgzz!seb
howard@sfmag.UUCP (H.M.Moskovitz) (07/17/85)
> > I would like to find some flavorful recipes that use tofu, > but don't use lots of oil to fry to tofu. I really like stir-fried > tofu, but I'm trying to cut down on fat. I'd like some recipes that > allow the tofu to wallow in some flavorful, non-fatty sauce, though > any recipes you have where the tofu doesn't end up tasting like tofu > (ie tasting like nothing in my opinion) are welcome. > Please post the recipes to the net. I'm sure lots of people are > into tofu out there. "Like hey man. This stuff moves like jello! Cosmic!" > > Thanks! > > Sharon Badian > ihnp4!mtgzz!seb I have a book at home on tofu cookery that has many FANTASTIC recipes. I'll bring it in and list my favorite recipes here. A great one is TOFU Cookies! -- --------------------------------------------------------------------- Howard Moskovitz AT&T Info. Systems attunix!howard
antics@druak.UUCP (GeigerL) (07/19/85)
The best recipe for tofu I have found is chicken-fried tofu. This dish is one of my favorites. It transforms tofu tasting tofu (yuch!) into fried-chicken tasting tofu (yum!). There are three parts to this: tofu, tamari (sometimes called soy sauce) and batter. BATTER Mix 2 parts cornmeal to 1 or less parts flour. Add spices until you can see specs in the batter. I like ground celery seed, a lot of basil, oregano, some dill weed, some cayenne, and occasionally thyme, caraway seeds and parseley. I make up a batter and save what's left. When it gets low, I just add more to it. TO PREPARE Heat enough oil to cover the bottom of a frying pan; less will be needed for non-stick cookware, but oil *is* required for the correct flavor. Slice a pound of tofu into 7 to 9 slices. The number and thickness will depend on how firm the tofu is. The thinner the slices, the faster the cooking time. Pour several tablespoons of tamari onto a plate. If you like your food less salty, add some water to the tamari. Dip the tofu into the tamari and then into the batter. Fry over a medium to medium-high heat for 10 minutes and then turn for another 10 minutes. Put tofu onto paper towels to drain execess oil. The biggest trick to this dish is the temperature of the pan. If the oil is not hot enough to begin with, the tofu gets soggy and oily. If the pan is too hot, the tofu burns on the outside, but does not get firm and stringy on the inside. The frying time may vary a little, but if the tofu is not cooked long enough on each side, it will taste like tofu (ugh!). OPTIONS This can be modified for stir fried veggies, too. Instead of slicing the tofu, cube it and cook the same way, except in a wok or large frying pan. After about 10 minutes cooking time, start adding your favorite vegetables. This is *much* better than simply adding non-battered tofu to stir-fried vegetables.
howard@sfmag.UUCP (H.M.Moskovitz) (07/19/85)
> > I have a book at home on tofu cookery that has many FANTASTIC recipes. > I'll bring it in and list my favorite recipes here. A great one is > > TOFU Cookies! As promised here are some recipes for TOFU. They are from a book called: TOFU Cookery by: Loiuse Hagler on:The Book Publishing Co. Summertown, Tenn. 38483 Tofu Chowder (makes 2 quarts) ------------ Saute together for 15 min. in a 4-6 qt. pot: 2 Tbsp. oil 2 carrots, chopped 1 med. onion, chopped 3 celery stalks, chopped Pour in: 2 cups water 2 cups milk or soymil Add: 1/2 lb. tofu, crumbled 1/2 tsp. black pepper 2 tsp. salt 1/2 tsp. celery seed Bring to a boil and add: 2 large potatos, peeled and cubed (~ 2 cups) Simmer until potatos are soft, and serve. Per 1 cup serving: Calories: 130, Protien: 6 gm., Fat: 7 gm., Carbs: 13 gm. Chili Con Tofu (serves 6) -------------- (American-style chili with tomato sauce) Have ready: 2 1/2 cups cooked pinto beans 1 cup bean broth or water Stir together in bowl: 1 lb. tofu, crumbled 1 1/2 tsp. salt 1/2 tsp. garlic powder 3 Tbsp. Worcestershire sauce (optional) 1/2 tsp. chili powder Mix together well. Saute together until the tofu is browned: 2 Tbsp. oil 1 small onion, diced 1 clove garlic, minced the tofu mixture (above) Bring to a boil in a saucepan: 2 cups tomato sauce pinch black pepper 1 cup bean broth 1 1/2 Tbsp. chili powder 1 cup water 1 tsp. cumin 2 tsp. salt Add the cooked pinto beans and the browned tofu. When thoroughly heated, serve with crackers. Per serving: Cal.: 332, Prot.: 18 gm., Fat: 8 gm., Carb: 28 gm. ----------------------------------------------------------------------------- Enjoy! -- --------------------------------------------------------------------- Howard Moskovitz AT&T Info. Systems attunix!howard
nemo@rochester.UUCP (Wolfe) (07/22/85)
> I would like to find some flavorful recipes that use tofu, > but don't use lots of oil to fry to tofu. I really like stir-fried > tofu, but I'm trying to cut down on fat. I'd like some recipes that > allow the tofu to wallow in some flavorful, non-fatty sauce, though > any recipes you have where the tofu doesn't end up tasting like tofu > (ie tasting like nothing in my opinion) are welcome. > Sharon Badian You have the right idea : marinate it in just about anything and it will pick up the flavor from the marinade. Chicken boulion is a good choice if you aren't strictly vegetarian. Soy/fresh ginger/garlic/sherry is also a big win. Five spice powder (basically cake spices) with dry wine (sake is very good here) is nice for keeping it white (try it stir-fried with fresh snow peas!). A little sesame oil with marinade or on the finished dish will also go a long way with flavor at small caloric expense. For different textures, try tying the tofu up in cheesecloth and putting something heavy (and waterproof) on it. Freezing also will change the texture (it becomes firmer, even after it's thawed). Try soaking it in unthickened curry mixture, then cooking with cashews and bamboo shoots and thickening - wow! (Who was that Chinese general whose last words were in praise of tofu?). You can also buy thin sheets of dried tofu which may then be soaked and/or steamed and used sort of like chinese lasagna to make "mock duck" in the style of some Buddhist culinary tradition that attempts to imitate meat dishes without the use of flesh. Only trouble is they don't use any garlic or onion (which I add anyway). Good eating! Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
ellis@gypsy.UUCP (07/29/85)
Marinade the tofu for a good while (at least 2 hrs), then broil it, basting it with the marinade. Barbeque sauces make great marinades -- there are some great ones you can find in natural food stores that are low in fat -- if you add a small amt of either peanut butter or sesame tahini to the marinade, it can be really yummy!