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.
more, to taste ¼ teaspoon salt ½ cup hot water 1. Combine all the ingredients in a food processor, except the water, and puree until smooth. Gradually pour in the water. Taste for salt and cayenne, adding more if necessary. BECAUSE TOFU IS SUCH A VERSATILE INGREDIENT, it isn’t limited to any single preparation. In salads and sandwiches, for example, tofu often appears as the main ingredient and is usually identifiable as such, but not always. Sauces, on the other hand, tend to use tofu
of tofu being misunderstood. If, after trying these recipes, you find that you still don’t like tofu, but want to include it in your diet, then look at the Smoothies and Shakes chapter and enjoy a lot of rich-tasting, creamy drinks. Disappearing Tofu and Dessert While most of the recipes in this book treat tofu as a food to be enjoyed for its own intrinsic qualities, tofu can also disappear into dishes so completely that you don’t even know it’s there. The success of a dessert made with
First, begin cooking the rice or put up the water for the pasta. Dice the tofu into small cubes, about ⅓ inch across. 2. Heat the oil in a wide, nonstick skillet. Add the garlic, ginger, and scallions, and stir-fry for 1 minute. 3. Add the coconut milk and soy sauce, then stir in the curry paste, adding more to taste if you like it really hot. Add the tofu and simmer until heated through. 4. Spoon over the cooked rice or noodles and garnish with the basil leaves. Braised Late Summer
dark Kadoya sesame oil and kombu and other sea greens. While I’ve never tried them, there are seemingly endless displays of packaged sauces that look enticing, to which you add water. They may be delicious with tofu. Many books have been written on all branches of Asian cooking to help you make sense of what these exotic markets offer. Use these guides, and you’ll significantly widen your cooking vocabulary, especially for tofu. THE FOLLOWING SEVEN RECIPES ARE SIMPLE, basic approaches that
cut it into the shapes and sizes you desire, and set on paper toweling to drain. Blot well. 2. While the tofu is draining, combine the next 6 ingredients in a small bowl. Season with a few pinches of salt and plenty of pepper. 3. Heat a large cast-iron skillet or nonstick pan and film with a tablespoon of oil. When hot, add the tofu and cook over medium-high heat, without disturbing, until crisp and golden, about 7 minutes. Turn and cook on the other side, adding more oil if necessary. 4. Pour