Wednesday, February 11, 2004
Tofu
Troubled by tofu? At a loss for what to do with it once you have it? Interested in trying it out, but baffled by the choices? Scared to death to eat something that wiggles like that when you open it? Freaked out by something made from the fermented curd of something else?
Fear not! Look! (Hark?) It's a handy list of tofu resources! Yay!
Cooking Solutions’ “Tofu 101”
The Indiana Soybean Board explains what’s what
A fine article on the benefits of soy foods
A brief history of tofu
My favorite tofu recipe of late is the spring rolls from (what else?) Deborah Madison's Vegetarian Cooking for Everyone. They're a little labor-intensive, though, so I'm just as likely to fry some extra-firm tofu (patted dry--drained only if I've planned that far ahead--and cut into flat triangles) in some Loriva Roasted Peanut Oil, then add it to this pad thai. Easy, cheap, and not as bad for me as it could be, particularly if I have some greens to serve with it.
Troubled by tofu? At a loss for what to do with it once you have it? Interested in trying it out, but baffled by the choices? Scared to death to eat something that wiggles like that when you open it? Freaked out by something made from the fermented curd of something else?
Fear not! Look! (Hark?) It's a handy list of tofu resources! Yay!
Cooking Solutions’ “Tofu 101”
The Indiana Soybean Board explains what’s what
A fine article on the benefits of soy foods
A brief history of tofu
My favorite tofu recipe of late is the spring rolls from (what else?) Deborah Madison's Vegetarian Cooking for Everyone. They're a little labor-intensive, though, so I'm just as likely to fry some extra-firm tofu (patted dry--drained only if I've planned that far ahead--and cut into flat triangles) in some Loriva Roasted Peanut Oil, then add it to this pad thai. Easy, cheap, and not as bad for me as it could be, particularly if I have some greens to serve with it.
