There's lot of talk about how much meat we eat in the US, and how its just not sustainable.
Unfortunately as gluten intolerant, a lot of the recipes I make have meat as a staple. And Patrick's quite the meat and potato person, as am I.
The question:
Any suggestions on how to make sure tofu doesn't taste like cooked rubber? Can I just replace tofu "steaks" in a recipe that calls for meat or do I need to marinate it first? What kind of Tofu? Brand? Firmness?
Any recipes / suggestions would be great!
Thanks,
Ora
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2 comments:
Ora,
I have always liked tofu, but I have never thought that it was particularly good as a substitute. In fact I would say that generally when people tried to put it where a recipe called for meat it was absolutely terrible. For the most part the recipes that I have found to be best are the Asian ones that use tofu. I generally use the extra firm tofu - I am not sure the type matters. I did learn that the reason Japanese tofu tastes so different is that they make it fresh every day.
So here is the recipe for the fried rice I made when you were home. It calls for brown rice which like, but have substituted white rice.
TOFU MARINADE
1 Tablespoon grated fresh ginger
4 garlic cloves minced
1/4 cup soy sauce
2 Tablespoons rice or cider vinegar
2 teaspoons brown sugar
2 Tablespoons dark sesame oil
dash of chili paste - if you want
1 cake tofu
3 Tablespoons oil
2 medium red or green peppers - cut in fine strips
6 ounces of snow peas
1/4 cup water
4 cups cooked brown rice
2/3 cup scallions
chopped toasted almonds - optional
(you can substitute any vegetable you have available)
Mix marinade ingredients in a small bowl. cut tofu in strips 1 inch long and 1/2 inch wide and put into marinade. Let sit while you prepare other ingredients.
Prepare other ingredients and have them ready for stir fry.
Heat a wok or large skillet. Swirl oil around and add peppers. Cook for 3 or 4 minutes on medium high. Add the snow peas and water and continue to stir-fry uncovered until the water evaporates and the snow peas are crisp and begin to puff. Using a slotted spoon remove the tofu from the marinate and add it to the wok. Stir for a moment, then add the rice and heat thoroughly. Pour on the marinade, add the scallions and stir.
Serve immediately, garnished with the chopped almonds if you like
Also you might try using firm tofu- pop it in the freezer and then after it is frozen defrost it. this changes the consistency of the tofu- makes it spongier and more delicious. I made some tofu chicken-like nuggets last week while experimenting. they were delish. a lot like chicken fried steak but better and better for you.
Cut the tofu and squeeze most of the water out. I do this in the package first and then cut it and place it in a towel sandwich and depress it slightly so it will have room to take in flavor. Then
I marinated the tofu in ginger, garlic, Braggs and water and maybe some other stuff- I am not sure- you will have to experiment. I breaded in breadcrumbs and nutritional yeast flakes and baked in the oven. They were great.
I have also found that almost any recipe with meat can be made deliciously with either mushrooms or tofu. I have made a great biscuits, sausage and gravy and my mother has made a couple of converted recipes for me like "beef" no-beef stroganoff- very rich and amazing and other such winners.
Since I have not really had much experience cooking out of cookbooks but make things more experimentally and when I learn them from other people, I am not familiar with any good books but I am sure they are out there. Tofu is very versatile. let me know if you find anything fun!!
-vienna
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