An Adventure with Tofu

It is a pleasure for me to share my favorite recipes of these tofu. Send me your favorite recipes from tofu and post it here to share them with other lovers of tofu. If you have any questions to prepare them to escríame maria@tinjo.com .

Eating tofu will keep you in peace
Chinese saying

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, grocery shopping, put a box of tofu in her basket. A man, smartly dressed approached him and asked him what exactly is what she did with the tofu. She said she usually puts it in the refrigerator, 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 expected you to have a better recipe. "
story that appeared in The New York Times

Absolutely not want to do the same as Jane!

Here are recipes for you to play and experiment with this wonderful food

Tofu absolves the flavor of any sauce that gives
The tofu has the texture of silk and feta cheese instead of
Tofu is loaded with calcium and protein but has almost no fat

"Soy Bean to Tofu"
This recipe is for purists who want to make your own blocks of tofu into the consistency of his gusto.1 pound of soybeans, crude oil washing in water for about 8 hours. Change the water every 2 hours.

Soy milk:
First you have to make soy milk: do it in batches.
Use 1 cup of beans to 3 cups of water. Blend for 3 minutes.
Put the milk to cook in a pot 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
facilitate the flow of liquid.

Tofu:
8 cups of soy milk
4 teaspoons salt of England (Epsom Salt Magnesium sulfate) as a coagulant

Stirring constantly, heat the milk to 180 F. Wash Remove it from heat.
Mix the salt of England with ¼ cup water before adding the soy milk
heated. Pour a little coagulant 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 the texture desired for the final product.

Place in a pan with holes to help drain excess fluid. Cover with a blanket. Put the sour milk into the pan and fold the extra fabric. Top with a table or tray and put weight on top to drain all the water. The duration depends on the weight above what texture of tofu you want.

Naked Tofu
Definitely the easiest way to delight pure protein sensual. These boxes Nori-Mu tofu in carton found in every supermarket. Look for the section of cheese.

For the dressing:
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
Scallions and cilantro leaves

2 boxes of tofu Nori-Mu "Firm" in blue box

Cut the tofu into cuadridos. Put them on a dish to your taste (phyllites, in concentric circles, etc.). Drizzle the dressing over. Take a deep breath. Give thanks for this miracle food. Enjoyment.

Ma Po Tofu Vegetarian
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 minced pork. This is our vegetarian version at Tin Jo. The tofu is a protein so complete that no need animal flesh. It is also so full of flavor you do not need meat. You eat jasmine rice ideally on blanco.1 pound firm tofu or as he prefers
½ cup green beans cut into sticks 2 cm.
½ cup fresh palm sticks cut into 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 vegetarian 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 the ginger, garlic, beans and two sauces cook for about 30 seconds. Add sugar, broth and rice wine and cook for 2 minutes. When the sauce becomes thick, add cubes of tofu and vegetables. Reduce heat and let cook for about 5 minutes until the tofu has absorbed the sauce.

Tofu Curry, Lemon and TamarindoCombine following and bring to a boil for 1 minute.

14 ounces coconut milk mixed with ½ cup of vegetable broth
2 teaspoon brown sugar
½ teaspoon salt
1 tablespoon ground coriander
2 teaspoons garam masala
½ teaspoon of turmeric
¼ teaspoon cayenne pepper
1 teaspoon tamarind pulp dissolved in ½ cup hot water
2 garlic cloves, minced
1 tablespoon minced ginger

Add tofu and simmer for 10 minutes:
1 pound tofu

Add and cook 5 minutes:
4 roma tomatoes, seeded and diced
4 tablespoons chopped cebollón

Turn off heat and add to your taste:
Juice of 1 lemon
China Salsa, to taste
Chopped cilantro

Tofu CrujienteEl tofu can be fried in a little oil or oil much 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 firm 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. Take them out of 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, tins, etc..) Leave it for about 20 minutes. With this method thou shalt bring forth a lot of water. Now cut them either sliced ​​or diced. Cover with cornstarch and fry in hot oil.