An Adventure with Tofu
It is a pleasure for me to share these favorite recipes tofu mine. Send me your favorite recipes tofu and post it here to share with others tofu lovers. If you have questions to prepare, escríame to email@example.com .
Eating tofu will keep in peace
The traditional masters in the art of making tofu have a saying: "There are two things you never teach another person: 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 your basket. A man, elegantly dressed approached him and asked what exactly what she did with the tofu. She said she usually puts it in the fridge, looks for several weeks every time you open the refrigerator and then throws it in the trash. The man replied, "That is exactly what my wife. I was hoping you had a better recipe. "
story that appeared in The New York Times
Absolutely do not want to do the same to Jane!
Here are recipes for you to play and experiment with this wonderful food
The Tofu absolves the flavor of any sauce that gives
Tofu has the texture of silk and feta instead of
The tofu is loaded with calcium and protein but has almost no fat
"From Soybeans to Tofu"
This recipe is for purists who want to make their own tofu blocks to the consistency of your gusto.1 pound of soybeans, oil, water washing and about 8 hours. Change the water every two hours.
First you have to make soymilk: do it in batches.
Use 1 cup of beans to 3 cups of water. Blend for 3 minutes.
Put the milk in a pot to cook to cook over medium heat for about 10 minutes.
Strain through a sieve covered with towel. You will leave some milk.
To get the rest of the milk, let it cool. Pick up the sides of the towel and Wring
until it forms a ball. With a spoon, scrape the outside of the ball to
facilitate the liquid flow.
8 cups of soy milk
4 teaspoons salt of England (Epsom Salt Magnesium sulfate) as a coagulant
Stirring constantly, pouring milk heated to 180 F. Remove it from the heat.
England Mix salt with ¼ cup of water before adding it to the soy milk
heated. Coagulant Pour a little at a time and observe. The process is like a sauce thickened with cornstarch. The milk will start cutting. The amount of coagulant you put varies depending on the amount of soy bean milk and desired texture to the final product.
Put it in a pan with holes to help drain excess fluid. Cover the mold with a blanket. Put sour milk into the pan and fold the extra fabric. Set up a table or tray and put weight on it to drain all the water. The duration of the weight on top depends on what you want tofu texture.
Definitely the easiest way to delight sexy pure protein. These tofu boxes in cartons Nori-Mu are in every supermarket. Look for them in the cheese section.
For the dressing:
3 tbsp rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
Chives and coriander leaves
2 boxes of tofu Nori-Mu "Firm" in blue box
Cut the tofu into cuadridos. Put them on a plate to your liking (in phyllites, in concentric circles, etc..) Drizzle the dressing on top. Take a deep breath. Give thanks for this miracle food. Enjoy.
Vegetarian Ma Po Tofu
Ma Po Tofu is a traditional dish of Sichuan state. Sichuan food is style emphasizes strong pungent spices and seasonings with which blends nicely tofu. The traditional dish usually has minced pork. This is our vegetarian version at Tin Jo. Protein tofu is so complete that no need animal flesh. It is also so full of flavor that you do not need meat. You eat jasmine rice ideally on blanco.1 pound soft or firm tofu as preferred
Vainica ½ cup cut into sticks 2 cm.
½ cup chopped fresh palm sticks 2 cm.
3 tablespoons chopped chives
1 tablespoon vegetable oil
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 tablespoon spicy bean sauce
1 teaspoon yellow bean sauce
2 teaspoons sugar
¼ cup veggie broth or water
2 tablespoons rice wine or sherry
1 teaspoon cornstarch mixed with 1 teaspoon water
Cut the tofu into cubes of 3 cm. Heat a wok over high heat and add the oil. Add ginger, garlic, the two bean sauce and stir-fry for about 30 seconds. Add the sugar, broth and rice wine and cook for 2 minutes. When the sauce becomes thick, add tofu cubes and vegetables. Lower the heat and let it cook for about 5 minutes until the tofu has absorbed the sauce.
Curry Tofu, Lemon and TamarindoCombine the following and bring to a boil for 1 minute.
14 ounces coconut milk mixed with ½ cup of vegetable broth
2 tsp brown sugar
½ teaspoon salt
1 tablespoon ground coriander
2 teaspoons garam masala
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 teaspoon tamarind pulp dissolved in ½ cup hot water
2 garlic cloves, chopped
1 tablespoon minced ginger
Add tofu and cook over low heat for 10 minutes:
1 pound tofu
Add and cook for 5 minutes:
4 roma tomatoes, seeded and diced
4 tablespoons chopped chives
Turn off the heat and add to your liking:
Juice of 1 lemon
China Salsa to taste
CrujienteEl 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 tofu cubes with cornstarch before frying, gives more crunchy texture, but not necessary.
2 hard tofu cubes
2 tablespoons vegetable oil
3 tablespoons cornstarch
First, we have to remove as much water as possible.
Boil tofu cubes in water for about 5 minutes. Remove from the water. Put them on a plate. Place another plate on top of them. Put some heavy stuff on top (can be bags of grain, cans, etc..) Leave it for about 20 minutes. With this method shall bring forth a good amount of water. Now cut them either sliced or diced. Cover with cornstarch and fry in hot oil.