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August 26, 2007

Comments

Courtney

If you're going to grill, I can reccomend an excellent recipe for grilled vegetables and tofu (I think it's meant for meat, but it works fine on veggies). It's spicy and Indian. Let me know if you want to know it. I can also tell you about a delicious asian-y pasta salad with tofu. If you're interested in new fodder for gluttony, I have two words for you...Oreo Cakesters. You won't be sorry.

Shalini

The best tofu cookbook we've found (Brian is a vegetarian) is by Deborah Madison which I think is called "I Can't Believe it's Tofu!" or "Really? That's Tofu?" or "Tofu? No Shit!", something along those lines-you get my drift.

And Brian taught me long ago that the best way to prepare tofu for cooking is to press it first. Get some of the extra-firm variety, take it out of the water, wrap it in paper towels, put it on a plate and then put something like a cutting board on top of it. Then pile some heavy books on top of that and leave it there for about 15 minutes. That process gets all the excess water out of it so the tofu ends up a bit firmer, if you like that sort of thing.

Kate

I do like it firm.

Ashley

Kiko taught me a yummy way to eat tofu on a hot day....take tofu, press it if you want, cut it up into cubes and put in a bowl.
also put into the bowl:
-squeeze a lime over it
-little bit of tamari (has to be tamari, not soy sauce..too salty)
-green onions chopped up
-minced ginger.

yummy, light, and refreshing!

Molly

i really like tofu so much with thai food, but i buy that already prepared. as far as cooking, i LOVE the extra firm tofu sliced into sandwich sized slabs, browned in some olive oil and then once browned (and the pan needs to still be hot) pour in some "very teryaki" or some other slightly thick (ie not the thin kind) and sesame teriyaki sauce and let it soak into both sides of the tofu and carmelize a bit. then make a tofu sandwich on hearty bread with some havarti and grilled onions/mushrooms. and maybe a little mayo. so delish. i love tofu!

Cousin Mary

I fix tofu similarly to the way Molly suggests; cut the firm stuff into 1/4 inch slices and brown with olive oil and toasted sesame oil. Eat with brown rice and tamari; love it!

miriam

Did you know that if you freeze the firm (not silken) kind solid, when you thaw it it's got a more... chicken-y texture? It's also nice when your tofu's about to go out of date to just freeze that hunk.

I love foodnetwork and epicurious dot coms for recipes.

I once put a recipe on my blog: http://jwards.blogspot.com/2005/02/filet-o-fu.html

I dare you to make a stop-action with tofu.

miriam

Oooh, also- the stuff they sell in supermarkets here is not nearly as yummy as the real Japanese fresh stuff. If you can find a place to get that, I bet this craving will be a record-breaker.

Catherine

I'm a big tofu fan, and I prescribe to what Shalini suggested in terms of pressing out the water. What I do is take the tofu squares out of their box; slice them so they're about a half-inch thick; lay them out on a cookie sheet that has been lined with paper towels; cover the squares with more paper towels; put another cookie sheet or cooling rack on top of the whole thing; run around the kitchen looking for heavy cans to press everything down with; and then wait for one hour, changing out the towels as needed. Phew.

Once that's all done, I put the tofu "steaks" in a shallow container and marinate them in some soy sauce, sesame oil, lemon, garlic, fresh ginger, salt and pepper. I think I throw in a dash of Tabasco, too. (I got the marinade from Epicurious.) Let the steaks sit for a half-hour or so, rotating them once, and them grill them up. Make sure your grill is well-oiled.

I like to have these over brown rice or spinach, or sometimes even in a sandwich. Yum. Good times.

KevinP

Ahem.

Tofu and hockey do NOT go together, so I see why it was posted here.

Please refrain from eating it while hockey-ing. Otherwise, enjoy!

Another hockey PSA via BfloBlog.

Kate

Oh Kevin, I would never eat tofu while watching hockey. Heavens, no. During hockey I like to sip Earl Gray tea and nibble tiny cucumber sandwiches.

Schnookie

I'm so relieved to hear I'm not the only person who just could never get behind the Moosewood Cookbook. I've always felt like I was secretly a failure as a healthful cook for that reason. (Then there's the fact that I am a failure as a healthful cook...)

I've got nothing to add on the tofu front. I'll throw in my two cents, though, and say that I also have food cravings like yours. In fact, I think I've even had month-long desperate canned-olive binges. Never tofu cravings, though. I think I need to work on that. (By the way, Pookie found a website that explained how to make your own tofu and soy milk. I think it goes without saying that I ardently believe Crunchy does this.)

Christina

Eff tofu

Icing

One way I enjoy tofu is in spaghetti sauce. I get soft tofu so that it gets more like tiny bits of ground beef.
Another is in a stir-fry - just cook the tofu (I like the firm kind in very small chunks) with whatever stir-fry sauce you like.
One other is to cut the tofu into thinner slices, marinate it, then bake it in the oven.

P.S. I'm amazed that, um, *someone* could get addicted to tofu. Startling.

Michael

Kate! I know it sounds trashy, and it is, but get thee a George Foreman grill. (Target, ca. $20)

Drain and slice a block of tofu in half. Wrap the two big flat pieces side by side in a clean tea towel and press it in a shallow pan for a few hours (I do it overnight in the fridge using a nesting pan and a few cans of black olives for weight) Remove and marinate in something delicious, like soy sauce, peanut oil, rice vinegar, and a spice array of your choice. Slap those on the Foreman until they are nice 'n grilly. Slice 'em up and put on a delicious salad (with avocado even, if you're friends again)

Or make a sammy with lettuce, tomato, etc.

Oh tofu, I love thee. Feel free to send me an email and I'll respond with my all time fave tofu scramble. Eat for breaky, din-din or any time in between.

andrew

Hey Kate,

I'll tell you the greatest thing I've learned to do with tofu: Bake it. cut your tofu into approx. 1/2 inch cubes, marinate it however you like (I do orange juice, soy sauce, worchestershire, garlic, and pepper.) for about an hour. Then lay them out on a greased baking sheet and bake at 400 degrees for 25-30 minutes, turning once.

They take on a really nice texture, and you can substitute for just abbout any meat. I make Thai dishes, tacos and burritos, chili, etc. give it a try, I think you'll dig it!

And let me know if you want any specific tofu centered recipes, I'll be glad to e-mail them to you!

Christina

Kate, I was at Betty's for brunch earlier today and thought of you when I saw "Tofu Hash" on the menu... tofu, black beans, carmelized onions, something else and something else. You may want to see if it inspires you.

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