TASTY TOFU: Good for eating, dipping — and drinking? |
To the uninitiated, tofu really is not much to write home about. Actually, if you think about it, a curd made from dried soybeans sounds pretty gross. The soybeans are soaked, mashed, and boiled to made soymilk, which is then coagulated and congealed by salts and acids to make the tofu. I’m probably not helping my case by telling you all this, but this is what we call “disclosure.”
Whether it appears as the main course at a Thai restaurant, or as the filler with mystery meat in school lunches, tofu has been a regular part of Americans’ diets for many years. The question is: do you know you’re eating it? Lobbyists and health organizations have been touting its health benefits. So, what do we do with it? Here are some stealthy ideas for sneaking some soy in to your diet.
Carrot, Tofu, Dill Salad/Dip/Spread
This is delicious, simple, healthy and cheap. For a salad, opt for firm tofu. For a spread or something to dip a chip or veggie in, then soft tofu is the way to go. Drain the water from the package, and cut the tofu into cubes. Place the cubes into a bowl and break up into crumb-size pieces with a fork. Wash and shred a two-pound (small) bag of carrots into the bowl. Chop a generous handful of fresh dill (yes, you must use fresh!) and toss that in as well. Season to taste with salt and pepper, mix well, and you are good to go. This is surprisingly delicious to the point of being addictive.
Tofu Mayonnaise
I, for one, have never been a big fan of mayonnaise. However, it seems like there are some things that just can’t be without it, like sandwiches and tuna, chicken, and egg salads. Silken tofu, a custardy variety, is the one we’re looking for. Drain the liquid out of the package and place the entire contents in a blender. Add one tablespoon of apple cider vinegar, and the juice of one small lemon. Add a generous amount of salt and pepper, and begin processing. As the tofu is blending, add a quarter-cup of oil in a fine stream through the top of the blender. I used a combination of olive and vegetable oils, with a tiny drop of toasted sesame oil for flavor. Once thoroughly mixed, taste it and adjust seasonings from there. The sky’s the limit on this, so feel free to experiment with herb mixes, dried parsley, boutique salts, or dried mustard. It’s not Hellmann’s, but what the hell, man!
Spring Burritos
It’s a marriage of spring roll and burrito buffet! Use extra firm tofu, slicing it in half horizontally, and then again, so it is now in thin quarters. Wrap each piece in paper towels and place on a cookie sheet or baking pan. Place another cookie sheet (or large plate) on top of the tofu and weight it down with a heavy cast-iron pan or some canned goods for about 20 minutes. This will press the liquid out, and allow for much better cooking and flavor. After pressing, slice the tofu in to french-fry-size pieces. Sauté in a nonstick pan some chopped garlic and ginger in a bit of oil, making sure not to let the garlic burn. Once lightly browned, brown the tofu pieces, season with salt and pepper, and place in a bowl until serving. The fun part is all the accompaniments! Shredded carrot, thinly sliced celery, strings of julienned Napa cabbage, bean sprouts, fresh basil and mint, strips of sweet red pepper, rice noodles, and ripe papaya are all favorites. Don’t forget pickled ginger, sesame oil, and hoisin sauce. Soak the spring roll wrappers individually in warm water for about 15-20 seconds until they are fully moistened and pliable, then place on plates and let people build and roll their own.
