Tofu Recipes
Last week, you received Vermont Soy Tofu in your shares. Tofu is a fermented soy product, high in protein and rich in calcium. Although it can be eaten raw, it is best used with seasonings and marinades as it soaks up flavor. Before using, wrap in a very clean cotton or linen kitchen towel and squeeze the excess moisture out.
I've been working on a couple of tofu recipes, but I must confess, it's not a staple in our house. That said, below are a few recipes that most (including the kids) enjoy. Let me know what you think!-elena
Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides
Curried Tofu Spread
-Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin
1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste
After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.
I've been working on a couple of tofu recipes, but I must confess, it's not a staple in our house. That said, below are a few recipes that most (including the kids) enjoy. Let me know what you think!-elena
Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides
Curried Tofu Spread
-Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin
1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste
After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.
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