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My Love/Hate Relationship with Tofu

July 31, 2015

 

Most people when being confronted with Tofu either love it or hate. I don't think
there is an in between...the texture is either too soggy or you dislike the taste.
Recently my Husband mentioned we should reduce our meat consumption and eat more health conscious, translation add more vegetarian options to our menu.
So I thought why not Tofu?
Tofu has a low calorie count and lots of protein. Also it is high in iron, depending on the way it has been manufactured it can have higher amount of magnesium and calcium. Which makes it a perfect food to eat.
Recently I learned that the trick with Tofu is to bake it, in order to get the meat like texture.
I start by baking it at a higher temperature to brown it, and create a non-soggy texture, and then I leave it out  to dry  out even more.
When you have created the meat like texture you will find that it will be able to soak up delicious sauces.


In other words dice the Tofu, bake it, and leave it out to dry. Stir fry it, and the Tofu will soak up so much more flavour. Serve over rice or on its own. Feeds 2-3.
I tried a few recipes, but this one, is the one my kids will eat without a fuss.
It's not my recipe, but I would like to share it. It's been a favourite in my house.

Ingredients:
1 14ounce package firm or extra firm Tofu
2 Cups roughly chopped green beans
1 cup diced carrots/ or red peppers
2 Tbsp Sesame Oil or Coconut Oil for sautéing

Sauce:
1/4 Cup low Sodium Soy Sauce
2Tbsp brown Sugar
1Tbsp Maple Syrup or Honey
1Tbsp Corn Starch

Instruction:
1. Preheat Oven to 400 degrees and begin drying your Tofu. Drain, remove it from
Package and place between two thick towels. Drain excessive moisture. This is an important step!
2. let it dry for about 15 minutes, changing towels if they get too wet.
Once dry, chop into roughly 1-inch cubes or rectangles.
3. Arrange Tofu on a parchment lined baking sheet and bake for a total of 25 to 35 minutes,
flipping once halfway through to ensure even baking.
4. Once it's golden brown and firm, remove from the oven and set it out to dry a bit more ( ideally 45 minutes) while you're prepping the vegetables.
5. If serving over Rice, start the Rice at this point.
6. In a Small Mixing Bowl, whisk together all Sauce Ingredients. Set aside.
7. In a large skillet over Medium Heat add Sesame Oil, and swirl to coat. Then add veggies and
Toss to coat. Cook for 5 to 7 minutes, stirring often. When the vegetables have some colour, and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add Tofu and stir to coat.
8. Cook the mixture for 3 to 5 minutes stirring often. When Veggies are cooked to your preferred
doneness, remove from heat. Served as is or over Rice. Best when eaten fresh, though will keep in the fridge for a couple of days.

This recipe has seriously made me look at Tofu differently. I am not a Food critic or expert in the kitchen, but I like to eat healthy, and feel good.  I am open to your suggestions!

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