Entries tagged with 'tofu'
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Sometimes certain cuisines just don't lend themselves to obvious pairing. But Sassy Radish attempts a unique fusion with a Southern twist on stir-fry. That kind cooking innovation can lead to surprising and tasty conclusions. That's why when I stumbled across her post for tofu stir-fry with spinach and okra, my creative side started salivating. Tofu is great when cooked right, and the addition of okra makes this usually Asian-themed dish unique. Also, a fun fact about okra, it's actually a fruit that is eaten like a vegetable....
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For the times you want quick, easy scrambled eggs, minus the eggs: here's a recipe for tofu "scram." Chris Brunn of Gapers Block combines tahini, sesame seeds, soy sauce, lemon, and ripped-up pieces of tofu. He recommends tofu with a firm, solid texture....
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Just because J. Kenji Alt is one of our burger correspondents on AHT, doesn't mean he's scared of tofu. Over at Goodeater, he argues that tofu shouldn't be a meat substitute, but a delicious addition to meatopia. In fact, he thinks homemade tofu can rival pork belly. As he notes, "you can't make a great burger with bad meat, and you can't make great tofu with bad soy milk." Start with a quart of the best unflavored soy milk you can find and add a couple drops of nigari. He makes a good case for coagulated soy bean juice, considering he's such an adamant carnivore. Related How to Make Old-School Miso Soup Talk: Tofu Throwdown Bacon vs Tofu: Battle...
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You may remember the infamous bacon bra. Well, now there's a vegetarian version (possibly NSFW), which appeared as a wonderfully sleazy bit of marketing at a tofu festival in Shenkeng, Taiwan. I predict a steep decline in the number of men who complain that tofu is "too bland." After the jump, tofu like you've never seen it before (again, possibly NSFW)....
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Tofu hasn't had the best rap sheet—it is continuously lambasted for tasting too bland and for being used to make unpalatable faux meat products. Additionally, while it is often seen as a health food, it has also been attacked for posing certain health risks. The latest risks come from a new study suggesting that high consumption of certain soy products, including tofu, may increase risk of dementia, particularly for people over 65. Researchers say that phytoestrogens—micronutrients in soy products that mimic the function of the estrogen hormone—could be to blame. While phytoestrogens may help protect the brains of younger and middle-aged people, their tendency to promote cell growth may have a negative effect on aging brains. Increased levels of estrogen...
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The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here. My housemates get visibly nervous when I offer them food—particularly if I’m bounding towards them, mystery item in hand, with a huge grin on my face. After the (well-intentioned) durian fudge cake of '06 and the Szechuan pepper-in-the-peppermill experiment of ’07, they’ve developed a cautiousness (rather unhealthy, to my mind, and completely un-fun) to the food I bring home....
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From novelty toys vendor Archie McPhee comes Mr. Bacon vs. Monsieur Tofu, bendable vinyl figurines modeled to look like a marginally menacing strip of bacon and the Monopoly Man if he were disgruntled and made of tofu. Together they have the potential to provide minutes of entertainment! [via Laughing Squid]...
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Photograph by Shimin Wong Smooth as a baby's bottom. That's how silken we want our tau foo fa (bean curd blossoms, also known as "jellied bean curd"). So incredibly delicate that a quivering spoonful will slide deliciously down your throat with the barest tilt of your head—no teeth required. Made of soy milk that's been coagulated with a tiny amount of gypsum powder (calcium sulphate) and cornstarch to form curds, it is, at its most basic, served in a pool of simple syrup. Dressed up for company, it's been known to sport a crown of gingko nuts and lotus seeds, occasionally bobbing in a sweet, gingery broth. And yes, it's essentially sweetened tofu for dessert—and breakfast, and supper, and...
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The NYT's Mark Bittman makes a pudding promise: " You can make not only a credible but elegant and delicious chocolate or vanilla pudding in 20 minutes flat, not counting the time it takes to chill. That’s not much longer than it takes to start with a box of powdered mix, add milk and heat it." I have to admit that for some reason I've just always assumed pudding was fairly complicated to make and so had never so much as looked at a recipe for it before; Bittman is also sure to make the point that starting with quality ingredients (like with natural milk, not ultrapasteurized, and maybe purchased from a farm or farmer's market) is the best path...
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