Just an observation
I don't use tofu that much. I used it earlier out more, as I was drinking a lot more smoothie type meals.
I do use it when I make pumpkin pie, dips, smoothie, and protein ice creams quite often still. It takes on whatever flavors you mix it with, and makes it really creamy. I'm definitely not one for throwing tofu into a stir-fry, or frying a big piece and eating it -- just not for me.
If you are making a smoothie or protein shake, throw in 1/4 cup or so of silken or soft tofu, and see what you think. It will up the protein, and give you a great creamy texture.
~ I am the proud wife of a Guatemalan, but most people call me Kimberley
Highest Known Weight = 370# / 59.7 bmi @ 5'6"
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Normal BMI (24.9) = 159#: would have to compromise my muscle mass to get here without plastics, so this is not a goal.
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Tiff
Current MD- Dr. Mikami, Honolulu Hawaii
Lapband 14cc AP Lg in 2008- slipped and removed 2016 -VSG July 21, 2016-dx Gerd
** RNY Revision 05/21/2019 **
"A few drops of hope can water and nourish our garden" - Jean M
Tiff
Current MD- Dr. Mikami, Honolulu Hawaii
Lapband 14cc AP Lg in 2008- slipped and removed 2016 -VSG July 21, 2016-dx Gerd
** RNY Revision 05/21/2019 **
"A few drops of hope can water and nourish our garden" - Jean M
I use tofu quite often.
Super firm, cubed tofu is great in stir fry. I use broccoli, mushrooms, onion, carrot, red bell pepper, sesame seeds, low sodium soy sauce, crushed red pepper flakes, and a sprinkle of sesame oil at the end. You can also buy stir fry sauce in the Asian section of the grocery store.
I use the soy version of grd beef in everything from spaghetti sauce, sausage gravy for the kids' biscuits and anywhere else I would use grd beef.
Good luck!
Ma Po Tofu (adapted from Gourmet magazine):
Sauce:
1/4 cup chicken broth
2 tablespoons hot bean paste (or black bean paste, sold at Trader Joe's)
2 tablespoons soy sauce
1 packet splenda
1 Tbl rice vinegar
Kosher salt
1 pound regular or soft tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut or canola oil
1/2 pound ground pork shoulder (preferably 75 percent lean), or ground turkey or chicken
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
3 tablespoons thinly sliced scallions
Accompaniment: steamed green beans or cabbage To make the sauce: Stir together broth, bean paste, soy sauce, splenda, vinegar, and kosher salt. Set aside. To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish. To stir-fry the pork (or turkey): Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. To finish the stir-fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and coo****il thickened and glossy, about 15 seconds. Turn off heat and sprinkle with sesame oil and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
ReginaL · 3 replies · 839 views
