This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite
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One taste and you'll say, "This can't be tofu!" But it is....
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
approaches to cooking tofu at home is to cook it within the traditional flavors you’ve already encountered in restaurants. The reason why so many of the dishes in this book use ginger, coconut, cilantro, soy sauce, and other Asian ingredients is that they go so well with the delicate, nutty flavor of tofu. It turns out that tofu is also well enhanced by curry spices and Indian cooking techniques. It rather resembles the Indian cheese called paneer, and, in fact, it does stand in well for paneer.
1. Empty the coconut milk into a wide saucepan, then fill the can halfway with water, swish it around, and add it to the pan. Set over medium heat and whisk in half the chili paste, sugar, soy sauce, and curry powder. Taste and add more chili paste if you want it hotter. Bring to a boil, then lower the heat and simmer for 5 minutes. 2. Add the tofu, vegetables, basil, and a pinch or two of salt. Stew gently for 5 minutes, then add the spinach and cook until wilted and bright green. Serve over
noodles in boiling water until tender but still retain a texture, about 6 to 8 minutes. Drain and rinse under cold water to stop the cooking and cool. Shake off the excess water. (If you’re cooking the noodles ahead of time, refrigerate them.) Trim the scallions and slice them very thinly. Toast the sesame seeds in a dry skillet over medium heat until fragrant, then transfer to a dish and set aside. Carefully open the tofu and turn it onto a cutting board to drain while you make the sauce. 2.
peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro. ONCE WHEN I WAS LOOKING FOR LUNCH in Baja, Mexico, I noticed a sign advertising “soy chorizo.” I found it surprising, but since then I’ve also found soy chorizo advertised elsewhere in
Chinese noodles with glazed tofu and peanut sauce hot pot with bean threads, soft tofu, and Chinese greens mushrooms and tofu in paprika cream over egg noodles mushroom tortellini with light tarragon cream sauce sautéed mushrooms and tofu with tamarind sauce somen in broth with tofu and bok choy stir-fried noodles with fresh and baked tofu peach-almond smoothie peanut(s): butter smoothie and fresh coriander salad mince, gingered tofu and mince, napa cabbage leaves with gingered tofu