Tofu: there are two types? which is the best? along with great recipes if possible.?

Question

I am changing my diet to a healthier vegetarian type diet- maybe some fish on occasion... not quite certain yet. I would love a few tried and tested recipes that you find delicious. We are beginning our lives together as a new couple and we both wish to change to a healthy diet for life.
Thank you kindly- and any other recipes or info appreciated!

Answer 1

Congratulations and a happy, healthy life to you dear folks! I LOVE extra firm tofu for just about ANY recipe that would call for meat. I am a vegan so I use NO animal products. Great recipes? Well, all you have to do is get out your handy-dandy cookbook and simply substitute firm tofu for the meat in the recipe. For example...we love ribs and sauerkraut in our family. My husband is northern German so he KNOWS what excellent ribs and sauerkraut taste like! As a Scandinavian, I also love ribs and sauerkraut. We would simply cut the extra-firm tofu in the shape of ribs (think the McRib shape at Mackey D's). Next, we marinade the "ribs" in a vinegar-sweet-sour marinade (1/2 cup apple cider vinegar mixed with with 2 tablespoons vegan pork flavoring, 1/4 cup brown sugar and 1 cup water) overnight. To this marinade I add juniper berries, 1 small chopped onion and capers...very northern European taste!

After these "ribs" have marinaded in the sweet-sour vinegar, they are fried to a golden brown in canola oil, after I have drenched them in unbleached white flour on all sides. When the ribs have fried to golden brown on all sides, I place them in a large, ovenproof casserole on a bed of sweetened sauerkraut (I mix a large can of sauerkraut with 2 tablespoons brown sugar). I place this ovenproof casserole in the oven to warm...300 F for 25 minutes.

The marinade then is made into a gravy with cornstarch added slowly as a thickener. Heat the marinade in a saucepan until it is hot. Add the cornstarch and whisk constantly until thickened. (You may want to add 2 tablespoons cornstarch to 1/4 cup water first before you add it to the cooking marinade).

Serve the sauerkraut-rib casserole hot with fried potatoes and onions, the gravy, beans and soy bacon cooked together and for dessert? Apple strudel with vanilla sauce (soymilk based), of course!

Anyway, you can make almost ANYTHING in any cookbook that calls for meat with extra firm tofu. Experiment! You both will be healthy for many, happy years and love your cooking hours spent having lots of fun!

Answer 2

Yes, there are two types of tofu, cotton (Chinese style) and silken (Japanese style). The difference is the way that they are packaged. Cotton tofu is packed in water, or is available in bulk, from a vat of water. Silken tofu is always sold in boxes. Cotton tofu will have at least two sides that seem to have a slight visual texture, reflecting the cotton that lined the press that was used to remove the proper amount of water.

Each of the types comes in soft, semi-soft, medium, firm and extra-firm textures, and each of those textures has different specific uses.

Think in terms of cheese. Some cheeses are soft and runny, and cannot possibly be sliced. Some can be slices but not grated. Some are aged to the point that they are too crumbly to be sliced, but they can be broken off in chunks or can be grated. Each texture of cheese has a culinary purpose, and the same is true of each texture of tofu.

There is absolutely no shortage of recipes on the internet. Just be certain to include the phrase "vegetarian recipe" in your search parameters.

Congratulations on your mutual choice. I'm giving you some book titles that will help you to make certain that you're doing this properly. I don't hve the names of the authors, but you should be able to find these books in your local library system. They are relatively recent. so you should also be able to order them through any book store.

Answer 3

Marinated Fried Tofu and Vegetable Salad with Mesclun 1 tablespoon tamari soy sauce 1 tablespoon Asian sesame oil 1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles 1 tablespoon canola oil The dressing: 3 tablespoons lemon juice 2 garlic cloves, put through a press or minced 1 teaspoon tamari soy sauce 1/2 teaspoon salt Generous seasoning freshly ground black pepper 1/4 cup olive oil 4 to 5 cups tiny broccoli florets 2 large scallions, very thinly sliced 1 red bell pepper, cut into 3/4-inch slice 4 cups mesclun (baby salad greens), washed and spun dry Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes. In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside. Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours. Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately.

Answer 4

There are actually many types of tofu, including black tofu (but most are determined by their solidity or hardness. All can be used for differing things, depending on the ultimate consistency you wish.

To start try mixing cubes of tofu into your sauces and soups and stews. This is easy and tasty as tofu will take on the taste of the surrounding sauces. I use it regularly in spaghetti sauce.

Fry it lightly in a pan and cover the slices with soy sauce, fresh onion greens or chives, and sesame seeds.

Blender the softer varieties in place of milk or ice cream or soft cheese into drinks or smoothies.

Have fun and stay healthy!!

Answer 5

You have your regular tofu. This is a good substitute or meat or cubed cheese in your cooking. Extra firm is best.

Orange-Ginger Tofu Triangles
INGREDIENTS

* 1 pound firm tofu
* 1 cup fresh orange juice
* 1/4 cup rice vinegar
* 1/3 cup soy sauce
* 1/3 cup canola oil
* 4 teaspoons dark sesame oil
* 3 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1/4 teaspoon red pepper flakes
* 1 green onions, cut into 1-inch strips
* 1/4 cup coarsely chopped fresh cilantro
* 2 dried chipotle chile pepper (optional)

DIRECTIONS

1. Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a cutting board. Cover, with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes, allowing time for excess water to drain from the tofu.
2. In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion and cilantro. Cut the stems off the chiles, remove the seeds, and place the chiles in the baking dish. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

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Then you have your silken tofu, great for desserts, shakes etc.

Vegan Cheesecake

INGREDIENTS

* 1 (12 ounce) package soft tofu
* 1/2 cup soy milk
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1/4 cup maple syrup
* 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

Answer 6

I like the soft tofu when you blender it with some banana and berries and ice and make asmoothie with it! I also seen it used to make a chocolate pie that was really good.