Graham - Easy Tofu Recipes: Simple and Delicious Tofu Recipes

(c) 2015 All right reserved

Julia M. Graham

N o part of this book may be reproduced or transmitted in any form or any manner, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author.

L ets talk about tofu! The tasty food certainly loved by a lot of people even if they are not vegetarians. Tofu is a kind of food made by coagulating the soy milk and the pressing it in order to turn the curds into the soft white blocks. Its a famous food used in the cuisine of East Asia and Southeast Asia and become famous all around the world. There is a variety of tofu out there and each will be processed in particular way. Tofu with its subtle flavor can be used in a variety of dishes from savory to sweet.

Tofu was believed to be first introduced around 2,000 years ago and then spread out all over East Asia before making its way to the Southeast Asia. Right now, tofu becomes a real popular food consumed by many people all over the world and especially attracts the vegans and vegetarians. Tofu has low calorie and high in protein. The nutrients in tofu are varied in amount depending on the coagulants used in the making. Tofu can have even higher calcium a well as magnesium. Delicious and nutritious, now wonder that tofu is truly loved by many people.

There are a variety of ways in serving tofu. The silken tofu which is known as the most delicate tofu can be served fresh by adding a little bit of sweet or savory sauce. The firmer type of tofu can be processed further and being used in cooking. Tofu can be easily fried directly or being made as a part of other dishes such as the stir fry tofu with a few vegetables. Aside of the traditional tofu made of soy milk; there are also other tofu that can be found such as peanut tofu, almond tofu (almond jelly) and the others.

T he delicious and nutritious tofu is certainly great and healthy. Tofu or also known as the bean curds are known to be very nutritious and even considered being one of the healthiest foods that can be consumed by many people. In tofu, there will be calcium, magnesium, protein, selenium, manganese, copper, zinc, phosphorus, iron, omega-3 fats and vitamin B1. Depending on the coagulants of tofu as well as the process of making tofu, the amounts of nutrients will be different from one another. Tofu is particularly high on calcium.

There is a variety of tofu that can be found in the market. Based on the firmness of tofu, there will be silken tofu, soft tofu, firm tofu and extra firm tofu.

• Silken tofu has creamy texture and often being blended when included in a dish or being served just as it is with addition of sauce.
• Soft tofu has soft texture but not as soft as silken tofu. Just like silken tofu, the soft tofu usually will be blended with other ingredients when being cooked.
• Firm tofu has dense texture and can be cubed. It can be included into various dishes easily such as stir-fry tofu, fried tofu and other dishes.
• Extra firm tofu is a lot firmer than the others. The tofu can be even produced in form of tofu noodles.
• Aside of the firmness of tofu, the materials used to make tofu can also be different although that coagulated soy milk tofu will remain as the most popular. The extraordinary tofu being mentioned here includes the one made of peanut or the one made of almond (although that this one looks more like jelly instead of tofu). There is also the fermented tofu.

How to Select the Good Tofu?

Tofu is available in the various shops at the section of frozen foods. Why? Its simple. Tofu needs to be kept in refrigerator in individual packages or in bulk. Tofu can also be found being sold in sealed pack that will be okay to be put in the room temperature unless when the seal is opened. What kind of tofu that will be good? Well, its all depending on the intention of buyers. For example, tofu is bought to be used made into stir-fry dish then the firm or extra firm tofu will become the best choice. If the buyers intend to mix tofu with shakes or maybe desserts, silken tofu with creamy texture will be the best option.

How to Properly Store Tofu?

Now, this is an important part. Storing or keeping tofu is important especially when the tofu intended to be kept for quite a long time. Tofu can be easily kept once the packages are all opened. Rinse the tofu gently in a container filled with water. After finished rinsing, keep the tofu in the container filled with water and then keep it in refrigerator. The tofu will last for one week. For better result, boil the tofu in the water and let it cool before keeping it in the refrigerator. One more thing to be remembered is to change the water regularly. Another way to keep tofu is by freezing it in the original package. This way will make tofu last for up to 5 months.

25 grams soft silken tofu, diced (1 centimeter)

750 milliliters chicken broth

3 tablespoons miso sauce

1 teaspoon soy sauce

4 tablespoons leek, finely sliced

1. Mix miso with a small amount of water. Stir to mix. Boil the remaining broth (or water and fish stock). Add the pieces of tofu and miso. Cook just for a while so that the taste and flavor of the miso will not change. Add salty soy sauce/fish sauce if necessary. Serve hot with slices of leek.
2. Fish stock is commonly used in Japanese food. The base ingredients are dried seaweed and bonito fish. The taste of this stock is savory and delicious. It can be found at the supermarket in the Japanese food section.
3. Miso is traditional Japanese seasoning. The lighter the color of the miso, the less the saltiness is.

soft silken tofu, diced

1 piece dried Chinese black mushrooms, soaked in boiling water

2 tablespoons light soy sauce

3 tablespoons rice vinegar

2 pieces red chili, deseeded and finely chopped

1 teaspoon chopped garlic

1 tablespoon ginger, sliced lengthwise

teaspoon pepper

2 teaspoons sesame oil

1 tablespoon corn starch

1 leek, finely sliced

1. Bring to boil the broth, then reduce the heat. Add in order the ginger, thinly sliced mushrooms, soy sauce, pepper, and tofu. Cook in low heat until boiling.
2. Saut garlic and chili until it smells good. Add broth, vinegar and sesame oil. Stir well. Caramelize with 1 tablespoon of sago flour that has been dissolved with 2 tablespoons of water. Stir and serve. Sprinkle with leeks.

• 2 pieces tofu; wrap it in a napkin, press out the water
• 150 grams shrimp, peeled and minced
• 1 egg, beaten
• teaspoon ground pepper
• teaspoon salt
• 1 teaspoon celery, finely sliced

B ROTH:

• 1 liter chicken broth
• 3 pieces mustard greens, sliced
• 2 pieces carrot, cut round
• 25 grams vermicelli, soaked in hot water and drained
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• teaspoon ground pepper
• Salt
• 1 tablespoon celery, finely sliced