Let's Talk Tofu

TOFU. There, I said it! The staple food of vegetarian-hippies relocating to communes in the sixties, this white mystery block leaves people scratching their heads or gagging at its bland, watery taste. Well, fear no more. Tofu is a great, healthy, versatile and tasty food. Trust me on this one as we explore.

A soy based product, tofu is created similarly to cheese. Soy milk is coagulated and its curds are shaped into the blocks you will often find in your market's refrigerated sections near produce or natural foods. It was created in China over two thousand years ago. As trade boomed (along with religious vegetarian mandates), tofu moved throughout Asia, enjoyed by Japanese and Koreans alike. Most Westerners did not know of the food until the mid-twentieth century, when counter-culturalists began assimilating Eastern traditions. Today, healthcare practitioners regard tofu as an important source of low-fat, LDL-cholesterol lowering protein. It is also rich in calcium, iron and potassium, and even offers fiber. Additionally, the isoflavons in soy are linked with reducing menopausal hot flashes. Connections between these isoflavons and a decreased risk of certain cancers are currently being researched.

Tofu is a great base food, faring well when added to strong flavored marinades and ingredients. Soak tofu in sauce for twenty minutes and you'll have it brilliantly flavored for a stir-fry addition. Tofu can be eaten raw or cooked. Be aware of tofu's structure and what you are looking for in a particular dish, as long periods of cooking will encourage the tofu to break apart. The most important thing to consider when cooking is what type of tofu to purchase - silken or firm. For desserts, cheese replication, drinks and sauces, you will typically use the higher-moisture content silken tofu, sometimes called soft tofu. Firm tofu is used when the tofu will stand alone in a recipe, such as when blocks of tofu are called for in noodle dishes or for frying. An important thing about proper firm tofu preparation is pressing. Leave yourself extra time for this.

1) Take a one pound block of tofu and slice its width in half, making two thinner tofu rectangles. Cut these rectangles into cubes (about 32 pieces).
2) Line a pie plate or equally hollowed out dish with a cloth or paper towels.
3) Place the tofu in the dish.
4) Top tofu with another cloth or more paper towels.
5) Top this with a plate. Weight the plate with either soup cans or a pot filled with water.
6) Push down a bit to squeeze out excess water.
7) Remove weight and plate. Replace wet cloths with dry ones. Return plate and weighted object.
8) Allow tofu to sit for at least 45 minutes. The more water you drain, the firmer and better the texture. Replace cloths every so often if desired.

In all cases, be sure to check the recipe itself and read the label twice.

Tofu Berry Pops
(great as a post-barbecue treat)

Ingredients:
12 oz. silken tofu
1/2 cup maple syrup
1/4 cup cocoa powder
1 tbsp. olive oil
1 1/2 tsp. vanilla extract
1/2 cup chopped fruit (strawberries, raspberries, etc.)

Directions:
Rinse the tofu block and pat it dry. Place all ingredients except the fruit in a blender. Blend until completely smooth. Pour blender contents into popsicle molds, ice tray cubes, or disposable cups. Sprinkle fruit into chosen molds. Add sticks or toothpicks to center of each mold. Freeze until frozen through, about four hours.

Fried Tofu and Curry Vegetables
(play with this recipe to make it your own)

Ingredients:
1 pound firm or extra firm tofu
4-8 cups of cut fresh vegetables, especially onions and peppers
10-20 oz. prepared curry sauce (try Maya Kaimal's line, Trader Joe's, or check your fine gourmet store)
Peanut oil
Canola oil

Directions:
Cut the tofu into cubes and press until thoroughly drained. Fry tofu blocks in a deep fryer or skillet with about 1/4 cup peanut oil until browned. Remove and place on paper towel. Heat a wok or large skillet. Add a touch of canola oil. Add vegetables, starting with the hardest. Add a little bit of the curry sauce. Alternate adding vegetables and sauce until all are thoroughly warmed and delicately cooked. Add the tofu blocks and cook for another 3-5 minutes. Serve contents over rice, quinoa or noodles with additional sauce on the table.

- Liz Geras

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