Tofu? Yep. You read that right. My mouth (er, I mean typing fingers) really said I have a love affair with tofu. My sister was surprised when I told her on the phone the other night too. I heard something like, "Jess who ARE you?"
It all started a few months ago on a weekend trip to Portland. I had an amazing rice bowl from a food stand there and it had garlic-fried tofu in it. I.Loved.It. I was shocked. I have always thought of tofu as this weird, eery, rubbery substance that nobody really enjoyed. Until I ate it. And enjoyed it.
Then came my trip to Trader Joes to buy some tofu to cook with at home. I made a delicious dinner that we all enjoyed. My boys even ate the tofu. They didn't say they loved it, but they ate it!
I bought firm (you can also do extra firm) because I read that it holds it shape if you want to pan fry it. And that's what I did. I cut the tofu into squares and I put a little olive oil in a pan with some minced garlic and fried the tofu until the sides got brown and crisped.
Then I cooked some noodles. I used capellini because I wanted a thin noodle, but you could use spaghetti or a rice noodle, or anything you want. Then I made a peanut sauce using Yoshida's sauce mixed with peanut butter, but you could also use one of my favorite peanut sauce recipes, found HERE.
Then I mixed it all together and topped it with broccoli slaw, green onions, and cilantro. You could add anything you want and make it your own!
It was delish, and I will be making it again! Next on my list of tofu recipes to try is this...
A dairy free chocolate pie made with silken tofu! I can really get on board for that! This is an Alton Brown recipe and it packs some serious nutritional punch with all the protein!
Alton Brown's Dairy-Free Chocolate Pie
Makes 8 servings
13 oz semisweet chocolate chips
1/3 cup coffee liqueur (you can use other flavors if you prefer)
1 tsp vanilla extract
1 lb silken tofu
1 tbsp honey
1 (9-in) prepared chocolate wafer crust (store-bought is fine)
Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Place the chocolate chips and liqueur in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat and stir in the vanilla extract.
Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute).
Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
Yum! So, tell me...what are your thoughts? Have you ever tried tofu? Do you like it or hate it? Maybe you want to try it again now that you have some recipes?
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