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What do you use tofu(sp?) as?

 
 
Reply Sat 20 Mar, 2004 04:25 am
Fine, I am no chef. I have never run into a recipe or anything that uses tofu. Sorry I can't spell that one! What am a I missing? Is this high in carbs, which I am trying to watch? How do you use this?

I never use any exact recipe, just toss things together. I have too many leftovers that I have no idea what to do with.

Any suggestions as to what I can do with tofu?
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Type: Discussion • Score: 3 • Views: 2,792 • Replies: 27
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Phoenix32890
 
  1  
Reply Sat 20 Mar, 2004 04:59 am
Tofu is kind of neutral. It is made of soy. You can use it in many different recipies. If flavored correctly, it can mimic other ingredients. About 20 years ago, tofu was all the rage as a substitute for ice cream. There was a "Tofutti Bar" that I frequented often. I looked up "tofu recipes". Here are enough to keep you happily experimenting in the kitchen indefintely:


Quote:
tofu - (TOH-foo) - Made from soybean curd, tofu is rich in high-grade protein. It is a cheese-like food made by curdling fresh soymilk. The curds are pressed into cakes and textures vary from soft to firm depending on how much water is extracted during processing. It also has no cholesterol and is easily digestible. Tofu varieties include "cotton" and "silk," firm and soft, respectively. Tofu is stored in water and should be thoroughly drained just before cooking. Changing the water daily will keep it fresh longer. In addition to being served chilled, tofu appears in soups, nabe (refers to a variety of communal one-pot meals), and simmered, and deep-fried dishes. Tofu was first made in China approximately 2000 years ago. Tofu can be used in place of sour cream, yogurt, or mayonnaise in dips, spreads, and salad dressings. It can also be used as a meat extender by mixing it with ground meat before shaping into loaves or patties.
whatscookingamerica.net/Glossary/T.htm -
Links to "Tofu Recipes"
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jespah
 
  1  
Reply Sat 20 Mar, 2004 05:30 am
I tend to cube the firm version and marinate it in chicken stock, garlic and sesame oil for several hours or overnight, and then stir fry it with Chinese vegetables. Serve over noodles or rice.
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cavfancier
 
  1  
Reply Sat 20 Mar, 2004 06:11 am
Tofu is pretty versatile, but doesn't have much of a flavour of it's own so it is generally marinated or cooked with strong flavours. There is a type of tofu called Silken Tofu that I use to make vegan mayonnaisse if I need it for a catering client. Tofu also deep-frys really well, and then it can be cut up and cooked or sauced.
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ehBeth
 
  1  
Reply Sat 20 Mar, 2004 07:52 am
I mash up some of the firm tofu, mix in some veggies and stir fy it - comes out quite a bit like scrambled eggs.

One of my favourite tofu dishes at Pearl Court is called Deep Fried Mashed Bean Curd on vegetables. It is whipped tofu with tiny bits of veggies and a tiny bit of pork, made into dumplings and deep-fried, then served over steamed bok choy with oyster sauce. MMMMMMMMMMMMMMMM. paradise. They also do this dish where they stuff fish into tofu pockets and braise it. MMMMMMMMM. I need to go back to Pearl Court soon.
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edgarblythe
 
  1  
Reply Sat 20 Mar, 2004 08:33 am
I stuff it in knotholes and paint it.
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ehBeth
 
  1  
Reply Sat 20 Mar, 2004 09:00 am
hmmmm, i'm guessing edgarB hasn't had any good tofu meals lately.

i do try to make sure i have some tofu at least once a week, because of the phytoestrogens (sp?) in it.

One of the vietnamese restos in the food court under my work tower does some very nice things with tofu cubes in pho.
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littlek
 
  1  
Reply Sat 20 Mar, 2004 09:49 am
I make a great tofu chocolate pie. Yep, you read right. It works out well and has a malty chocolate flavor to it. Unfortunately, while it has zero cholesterol, it's not low in fat.
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Wildflower63
 
  1  
Reply Sat 20 Mar, 2004 02:07 pm
I think Ed is pretty creative! He found something to do with tofu besides eat it. lol!

Thank you so much for your ideas and suggestions. I had no idea of any use for tofu until I started reading this section. I am desparate for new ideas. I am so sick of the same old things I cook, which are loaded with carbs and just make me fat. The idea of tofu really caught my curiosity!

Please, post some of your tried and true recipes that are a hit!! I would greatly appreciate it. This sounds like a very interesting ingredient to use, which I never though of at all until reading here about it.
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littlek
 
  1  
Reply Sat 20 Mar, 2004 02:24 pm
Do you have a source that tells you that tofu is low-carb?
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ehBeth
 
  1  
Reply Sat 20 Mar, 2004 05:30 pm
Maybe littlek and cav and I could offer a couple of trial recipes?
I'll be back (I'm over visiting at Cooks Talk right now, looking for recipes for liver that are better than mine :wink: ).
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caprice
 
  1  
Reply Sat 20 Mar, 2004 06:06 pm
http://www.soyfoods.com/soyfoodsdescriptions/tofu.html#anchor695154


The above has a "nutrition facts" list on it for tofu.
0 Replies
 
ehBeth
 
  1  
Reply Sat 20 Mar, 2004 06:16 pm
That's a great link, Caprice. Some nice starter ideas for using soy at the bottom of the page. I'm always surprised that the softer tofu is lower fat.

Dominion round here is having a buy one firm tofu, get one silken almond tofu free event this week. hmmmmmm ....
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dlowan
 
  1  
Reply Sat 20 Mar, 2004 06:27 pm
Doorstop. Makes a good doorstop...
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caprice
 
  1  
Reply Sat 20 Mar, 2004 06:27 pm
Dominion...must be an easterner store!

One prominent memory for me of Tranna was during a trip at the age of 21. We went to the CNE and I decided to participate in the "guess your age" booth. (I've pretty much always looked younger than what I am.) The guy had to guess your age within 2 years. He guessed me at 18. So I won. I felt pretty smug until I realized that the prize you get cost less than what you paid for him to guess your age in the first place! What a scam. I still remember what I got too. A cheesey picture book of Elvis that I gave to my Mom. Live and learn! Very Happy
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ehBeth
 
  1  
Reply Sat 20 Mar, 2004 06:33 pm
Trying to think of some of the Dominion's 'sister' stores ... Sobey's is one. Food Basics is there down-market outlet. I know they go further west ... mullmullmull

I love the Ex. I've only missed going twice in the last 35 years. Probably my all-round favourite day of the year. I've been going with my best friend for nearly 30 years now. We've been taking her kids for the past decade. It's been fun watching them go nuts for the things that made us crazy. We all HAVE to have ice cream waffles very first thing.
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caprice
 
  1  
Reply Sat 20 Mar, 2004 06:39 pm
Sobey's now owns IGA, which is in abundance out west. I have no idea if they are in the east though. There was a little piece in the paper today about how all the IGA Garden Market stores would be overhauled, including a change of signage from IGA to Sobey's. I dunno why they change stuff like that. Edmonton is always changing names of places. Leave for a couple of years, come back and ya don't know where the heck you are! *L* Uh oh, I fear a rant coming on.

Oooo...I love the elephant ears...or whales tails...or whatever they call them now. *slobber* Cinnamon and sugar....mmmmmmmm....ooooo or honey! *grabs a paper towel to wipe away the drool* I haven't had one of those in years!
0 Replies
 
ehBeth
 
  1  
Reply Sat 20 Mar, 2004 06:42 pm
Sobey's and IGA and Dominion and A&P and Food Basics are all parts of the same company.

Beaver tails - the killaloe sunrise variant - with sugar and cinnamon and lemon juice - killer!
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caprice
 
  1  
Reply Sat 20 Mar, 2004 07:06 pm
Oooo!

Here are recipes aplenty for the animal parts. Very Happy

http://www.cooks.com/rec/search/0,1-0,elephant+ears,FF.html

But as I recall, the ones you get at places like the Ex are dough tossed into a big vat o' fryin' grease so that the have enough trans fats to last you a lifetime.

Yummm!!!! I now have a craving for something deep fried. *L*
0 Replies
 
caprice
 
  1  
Reply Sat 20 Mar, 2004 07:07 pm
How did a thread about something healthy like tofu degenerate into deep fried goodies?

*looks around to see who to point the finger o' blame at*
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