A few days ago I expand the definition of our bean challenge to include tofu. Since tofu is made essentially of soy beans, I decided it qualifies. If I can sound inappropriately lofty for moment, the addition of tofu will further expand our “bean dinner horizons”.
I followed the tofu recipe and preparation tips here
. I also heeded the article’s advice: buy organic tofu (non-organic is treated heavily with pesticides), use “extra-firm” tofu when frying/stir-frying, and be sure to drain it first (takes about 15 minutes to do that properly.)
Our family is not used to tofu. That’s not to say I haven’t tried serving it (personally, I love it). But the times I have tried, it’s been met with heavy sighs. Not this time – slow and steady wins the race.
First I rounded up vegetables from the fridge, then chopped them finely.
Next I cubed the tofu, and coated it with flour, cornstarch, sesame seeds, and salt.
Time to deep fry the tofu. I’ve never deep fried anything before. It looks like a good way to get a bad burn. But I was willing to try, ’cause the recipe told me to.
Stir fry the vegetables in this order, longer cooking time first, shortest last:
- Green Onions
I stir-fried them with a store-bought garlic hoisin sauce.
And viola – tofu stir-fry with peanut sauce and rice
True story: when I told my husband I was making tofu for dinner, he asked if I could warm him up some leftover pizza (sigh). He was willing to try it first (MUST set good example for children.) By the time he was done “trying” it, he ate an entire tofu dinner and declined the pizza. And the kids liked it too. 3 tofu converts!
If I’m describing the weather in terms of dinners, I’d say “Meat Loaf” weather is upon us (the actual loaf, not the ’70s singing sensation). I’m thinking a lentil loaf may be in order next week.
Anyone have a favorite tofu recipe? I’d love to expand my repertoire.