Tofu is Amazing

Get to Know Tofu (or Learn a New Tofu Recipe)

It seems people are warming to tofu these days.  Tofu is a whole soy food, as are miso and tempeh.  Everyone, from the American Heart Association to Women's Day Magazine, is endorsing this versatile, delicious and nutritious food.  Yes, there was a time when some warned of estrogen in tofu, but as long as you don't eat it more than twice a day (and who would?) you are fine.  In fact, Asian women who eat a great deal of tofu have a much lower risk of developing breast cancer.   It seems to be catching on as folks have almost stopped making a sour lemon face when tofu is mentioned - that's progress!

It is heart healthy - follow the link below for some comments and a recipe that looks pretty good: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Asian-Tofu-Salad_UCM_442430_Recipe.jsp 

Tofu contains mono-unsaturated fats and poly-unsaturated fats which are very healthful, (in moderation, since they are fats).  It has no cholesterol, or sugars, 8 grams of protein per serving and provides 10% of your daily need for calcium.  It also contains folate, iron, zinc, and magnesium.  No animal is abused or has to die so that we can eat tofu, and the production of tofu doesn't pollute the planet.

Check out http://www.prevention.com/which-healthier-chicken-or-tofu to see a nutritional comparison between chicken and tofu.

I buy organic non-GMO firm tofu, available at the supermarket, and it costs under three dollars per package.  It lasts for quite a while in the refrigerator (without any preservatives). If you have family members who feel negatively about tofu and have never eaten it or have eaten it in a dish they didn't like, try pressing it (see below), cutting it into small rectangles and frying it in hot peanut or sesame oil.  Serve it with peanut sauce - there are many recipes on the internet.  Present it as an app or snack which is less threatening.  After this, ease them onto Vegetarian Ma Po Tofu.

This recipe was originally published in the Sunday Boston Globe Magazine by  The Silver Palate authors, Sheila Lukins (who, sadly, died in 2009) and Julee Rosso, and I have adapted it over the years.

To press tofu, set a block of tofu on several layers of a very clean (folded) kitchen towel. Wrap the towel around the top of the tofu so it covers the top of the tofu completely. Place a very heavy pot or pan on the towel to press the tofu for 15 minutes.  A cast iron pot or pan works very well. 

VEGETARIAN MA PO TOFU 


SERVES 4 (if you make rice - otherwise 2-3)

Cooked white or brown rice, if using

1 package (14 ounces) extra-firm tofu, pressed (see above)


1-2 tablespoons peanut or sesame oil


1 clove garlic, finely chopped


1 1-inch piece of ginger, peeled and finely chopped


4 scallions, sliced on the bias

1 teaspoon - 1 tablespoon chili garlic sauce
, depending on the heat of your chili sauce

1 cup vegetable or chicken broth, heated to boiling


1 cup frozen peas

2 large carrots sliced on the bias

2 tablespoons soy sauce


1 tablespoon rice wine vinegar


1 teaspoon cornstarch mixed with 1 tablespoon water


dark sesame oil (optional)

Slice the tofu in half horizontally. Cut each piece into 1-inch cubes. Set aside.  Mix the soy sauce, rice wine vinegar and cornstarch together in a small bowl and keep near the stove.  Have all ingredients ready because this recipe is very quick.

Heat a wok or heavy skillet a bit, and when fairly (not burning) hot, add the oil.  (Heating the pan or wok before you put the oil in makes it more non-stick.)  

When oil is hot, (which will take only seconds) add the tofu and cook over medium-high heat, turning gently, for 1-2 minutes or until it starts to brown. Remove it from the pan to a paper or kitchen towel lined plate.  Tofu does not require any cooking, so don't worry about under-cooking.  

Sauté the garlic, ginger and scallions over medium heat, stirring constantly, for 30 seconds. Add the chili sauce (try not to inhale the chili sauce!). Then add the broth and bring to a boil. Add the carrots and peas and cook briefly until the peas are almost cooked (1-2 minutes as they will cook a bit more after sauce is added).  Stir in the soy sauce, vinegar, and cornstarch mixture, add the tofu back to the pan and cook over medium heat until the sauce thickens slightly (it happens fairly quickly). 

Spoon the mixture into 4 shallow bowls, sprinkle with a little dark sesame oil if you like, and serve with rice or without rice. 

This recipe which is one of my faves.

Enjoy and be well!