How to prepare Tofu

from the kitchen of a Japanese friend

Tofu is soft and like custard. It originated in China, but was introduced into Japan with Buddhism. Tofu is usually translated into soybean curd, but originally the texture of tofu was more like yogurt.

There are different kinds of tofu:

Kinugoshi-dofu is silk strained tofu. It is soft and smooth and contains lots of water. It was named because it is smooth like silk.

Momen-dofu contains less water and is coarser. It is firmer than Kinugoshi-dofu.

Chinese have another kind of tofu that is fermented with mold and preserved in seasoning.

Okinawa, Kagoshima, and some of the smaller islands of Japan have a much harder type of tofu.

How to serve tofu:

Hiyayakko style tofu is the simplest way to eat tofu. The tofu is served cold by cutting it into cubes. Soy sauce and toppings such as minced green onion, grated fresh ginger, and flakes of dried bonito are placed on top. It matches well with the summer weather.

Niyyakko style tofu is served in winter months. The tofu is heated in 3 tbsp of water, which has been seasoned with 1 tbsp soy sauce, 1 tbsp of sugar, and 1 tbsp of sake.

Agedashi-dofu style tofu is dried tofu. The drained tofu is cut into small cubes. These are dipped into flour and fried in oil. A dressing is made by crushing the cooked tofu, adding it to a favorite soy sauce dressing, and pouring it over boiled vegetables.

Crunchy Tofu Burgers

From the kitchen of a friend

Oil or vegetable spray for cooking
1 large package of firm tofu
1 cup uncooked oatmeal
1 cup shredded cheddar cheese
1/4 cup chopped walnuts
3 tbsp ketchup
2 tbsp soy bacon bits
1 tsp garlic powder
1/4 tsp salt
1/4 tsp ground pepper
1 tbsp vegetable oil
1/2 cup chopped onion

To serve:
6 whole-wheat burger buns
6 lettuce leaves
6 tomato slices
1/2 cup alfalfa sprouts
Carrot curls (optional garnish)
Cucumber slices (optional garnish)

In a medium bowl, mass tofu. Add oatmeal, cheese, walnuts, ketchup, soy bacon bits, garlic powder, salt, pepper, and mix well and set aside.

Prepare pan using vegetable spray (or take a paper towel and spread the oil lightly over the frying pan). In a small skillet, over medium heat, heat oil. Sauté for 5 minutes, or until onion is cooked to desired tenderness. Stir into tofu mixture. Mix thoroughly and shape into six burgers.

Arrange burgers on broiler pan and broil until well browned (5 minutes or so) and do not turn.

Serve on slightly toasted buns, topped with lettuce, tomato, sprouts. Garnish with carrot curls and cucumber slices.

Makes 6 burgers.

Tofu Chicken Stir-fry

From the kitchen of a friend

1/2 cup dry sherry
1/4 cup low sodium soy sauce
2 5sp grated fresh gingerroot
2 cloves finely chopped garlic
1 boneless, skinless chicken breast (approx 2 cups cubed)
1 package firm tofu, frozen and then thawed

1 tbsp vegetable oil
1/2 chicken broth
1 cup green pepper, chopped
1/2 cup carrots, sliced
2 cups broccoli flowerets
1 cup sliced mushrooms
1 cup unsweetened pineapple chunks in juice
1 tbsp cornstarch
1 cup cooked brown rice
1/2 cup dry roasted cashew nuts

In a baking dish, combine sherry, soy sauce, ginger and garlic. Stir in chicken. Remove excess moisture from tofu and cut into cubes. Add to marinade; cover and refrigerate for 2-3 hours (or overnight), stirring occasionally to keep marinade even.

In a large skillet or wok over medium-high heat, heat oil. Drain chicken and tofu mixture. Add to skillet and stir-fry just until chicken is cooked (about 3 minutes). Remove from skillet and set aside. Heat chicken broth in skillet until boiling. Stir in green peppers, carrots, and onion and stir-fry until tender-crisp. Drain pineapple and reserve juice. Dissolve cornstarch in pineapple juice. Add pineapple to vegetable mixture. Return chicken and tofu mixture to skillet and heat. Stir in juice and heat until thick.

Serve over cooked rice and sprinkle with cashew nuts.

Note: freezing tofu gives the tofu a meaty texture.

Tofu Cutlets

From the kitchen of a friend

Non-stick vegetable spray
1 package firm tofu, frozen and thawed
1/2 cup fresh whole wheat bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1/2 tsp paprika
1/2 tsp garlic powder
salt and pepper to taste
dash dried thyme leaves
1/2 cup soy sauce

Preheat oven to 200C. Spray a baking sheet with cooking spray. Squeeze extra moisture from tofu. In a plastic bag, combine breadcrumbs, cheese, parsley, and spices. Cut tofu in to 6 slices. One slice at a time, dip quickly into crumb mixture. Shake to coat. Arrange cutlets on a baking sheet. Bake for 10 minutes. Do not turn.

Serve hot.

Note: A serving suggestion is to garnish with Mushroom-Tomato Sauce, if desired.

These can be served on top of shredded cabbage with a little salad vinaigrette, too!