Friday, February 27, 2009

Oh My God I Made Tofu!

Yes, ladies and gentlemen, I have conquered my fears. Tofu has always been the scariest food out there for me. Even as a foodie, the first time I have ever tried tofu was only a few weeks ago at a Thai restaurant, and even then, I wasn't so sure about it (I only had a bite). So talk about risk when today, after 9 days of houseguests, looking for something simple for just the hubby and me, I decided to run to the store and grab something for dinner and decided I would try to cook tofu in honor of the Catholic part of my "mutt" religious upbringing. Folks, this is the 1st time I have ever eaten an entire meal of tofu, and this was really good. I had some tips from some nest posts I had seen, plus I did as much internet research as I could to get the best texture (I fear weird textures). The results are below and even my husband, who does not fear tofu and so has tried many dishes enjoyed this dish. Aside from the process of getting the tofu really dry, the recipe itself is simple and quick.
Teriyaki Tofu (My recipe, which is more technique than recipe)
1/2 of a 12 oz tub of Extra Firm Tofu, sliced very thin (1/4 inch) and then into diagonal triangles
4 Tbs Teriyaki Sauce (we used a Spicy & Sweet style)
1/2 bag frozen mixed veggies (we used California Style, pick your favorite mix)
1 1/4 cups hot cooked rice
Place tofu triangles between 2 cutting boards layered with towels (lots of paper towels or a couple dish cloths). If you are using lighter cutting boards, add a couple of cans to the top of the boards to weigh everything down into a good press (but not too heavy). Allow to press for about 20 minutes. Heat a nonstick pan over medium high heat (no oil or cooking spray). Add tofu and cook until as dry as possible (press down periodically with a spatula to remove as much water as possible). Tofu will be golden (not browned) when done. Allow to cool and then add to a bag with Teriyaki Sauce to marinate for about 30 minutes. Steam veggies until cooked but still firm. Stir fry tofu triangles over medium high heat (no oil) until sauce begins to carmelize on the tofu, about 5-7 minutes. Add remaining marinade (or more from the bottle if desired) and bring to a boil. Add steamed veggies and mix well. Serve over hot rice. Makes 2 servings.

Nutrition Info for Rice & Tofu mixture: Calories: 335.8, Fat: 7.7g (1.2 Sat, 4.2 Poly, 1.6 Mono), Carbs: 49.2g, Fiber: 3.3g

1 comment:

  1. This looks great!! I love tofu and have a tofu tag in my blog if you feel like trying another recipe...