An Adventure with Tofu
It is a pleasure for me to share my favorite recipes of these tofu.
Send me your favorite tofu recipe and post it here to share them with other lovers of tofu.
If you have questions to prepare them to firstname.lastname@example.org escríame.
Tofu eating alone will keep
The traditional masters in the art of making tofu have a saying: “There are two things I would never teach someone else: how to make babies and how to make tofu.”
“Uncle Bill” Shurtleff, famous author of “The Book of Tofu”
Jane Block, shopping at the supermarket, put a box of tofu in her basket. A man, elegantly dressed approached him and asked what exactly she did with the tofu. She said she normally puts it in the fridge, looks for several weeks each time you open the refrigerator and then boot to the dump. The man replied, “That is exactly what my wife. I hope you had a better recipe.”
Story that appeared in The New York Times
Absolutely not want to do the same to Jane!
Here are recipes for you to play and experiment with this wonderful food
Tofu absolves the taste of any sauce that gives.
Tofu has the texture of silk while feta cheese.
The tofu is loaded with calcium and protein but almost no fat.
This recipe is for purists who want to make their own blocks of tofu with the consistency of his taste.
1 pound of soybeans, crude oil washing and water for about 8 hours. Change the water every 2 hours.
First you make soy milk, do it in batches.
Use 1 cup of beans to 3 cups of water. Blend for 3 minutes.
Pour milk into a pot to cook to cook over medium heat for about 10 minutes.
Strain through a sieve covered with towel. You will leave a little milk.
To get the rest of the milk, allow to cool. Pick up the sides of the towel and twist until it forms a ball.
With a spoon, scrape the outside of the ball facilitate the flow of liquid.
8 cups of soy milk.
4 teaspoons salt of England (Epsom Salt, Magnesium sulfate) as a coagulant.
Stirring constantly, heat the strained milk to 180 F. Remove it from heat.
England Mix salt with ¼ cup of water before adding the soy milk
Place in a pan with holes to help drain excess fluid. Cover with a blanket. Place buttermilk in pan and turn the extra fabric. Set up a table or tray and put weight on it to drain all the water. The time it takes the weight up depends on what you want tofu texture.
|For the dressing:
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
Onion and coriander leaves
2 boxes of tofu Nori-Mu “signature” blue box
|Cut the tofu into squares.
Place on a dish of your choice (in phyllites, in concentric circles, etc..)
Drizzle the dressing over.
Give thanks for this miracle food.
Ma Po Tofu is a traditional dish of the state of Sichuan. Sichuan food is style emphasizes strong hot spices and seasonings with which nicely blends tofu. The traditional dish usually has meat minced pork. This is our version of the Tin Jo vegetarian.
Tofu is a protein so complete that there is no need for animal meat. It is also so full of flavor that you do not need meat. Ideally eaten on jasmine rice blanco.1 pound firm tofu or soft as you prefer.
|½ cup green beans cut into 2 cm sticks.
½ cup fresh hearts of palm cut into 2 cm sticks.
3 tablespoons chopped chives
1 tablespoon vegetable oil
Cut the tofu into cubes about 3 cm.
Heat a wok over high heat and add oil.
Add ginger, garlic, two bean sauce and cook for about 30 seconds.
Add the sugar, broth and rice wine and cook for 2 minutes.
When the sauce begins to thicken, add tofu cubes and vegetables.
Reduce heat and let cook for about 5 minutes until the tofu has absorbed the sauce.
CurryTofu, Lemon and Tamarindo
|Combine following and bring to a boil for 1 minute.
14 ounces coconut milk mixed with ½ cup vegetarian broth
|Add tofu and simmer for 10 minutes:
1 pound tofu
Add and cook for 5 minutes:
4 roma tomatoes, seeded and diced
4 tablespoons chopped chives
Turn off heat and add to your taste:
Juice of 1 lemon
China Salsa, to taste
|El Tofu tofu can be fried in a little oil or too much oil depends on your preference.
However, the cut varies depending on the method used.
To fry in a little oil, cut into wedges.
For “deep fried in oil, cut into cubes.
Covering the tofu cubes with cornstarch before frying, gives more crispy texture, but not required.
|2 cubes of hard tofu
2 tablespoons vegetable oil
3 tablespoons cornstarch
First, we must remove as much water as possible.
Boil the tofu cubes in water for about 5 minutes. Remove them from the water. Place on a plate.
Place another plate on top of them. Put some heavy stuff on top (can be bags of grain, cans, etc..) Leave for 20 minutes. With this method sucrase a lot of water.
Now either cut them into slices or small cubes. Cover with cornstarch and fry in hot oil.