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Old 01-22-2009, 12:38 PM   #21
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It is not the taste or texture of tofu that bothers me...it just doesn't agree with my stomach and goes through me. I just wanted to be clear for those who are unfamiliar so that if they choose to try it, to be aware of this possible side effect. Not everyone experiences it but some of us do.
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Old 01-27-2009, 05:10 PM   #22
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Tofu was on one of the cooking shows the other night: "Surf & Turf, Grilled Tofu (something along those lines) "

3 chefs compete, among several courses, they get eliminated as they go along to the last course.
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Old 01-27-2009, 07:04 PM   #23
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Try this simple and delicious dish with classic Szechwan flavors:

Baked Tofu Szechwan Style

1 pound extra-firm tofu

Marinade:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 teaspoons minced fresh ginger

Sauce:
1 teaspoon chili paste with garlic (available in Chinese food stores)
1 tablespoon peanut butter (regular or crunchy)
2 tablespoons dry sherry

Toppings (Optional):
chopped cilantro
sliced green onions
crushed peanuts

1. Cut the tofu into -inch cubes; set tofu cubes on paper towels and cover with more paper towels; allow to drain about 20 minutes.

2. Combine the marinade ingredients in medium bowl and mix well; add tofu to bowl and marinate for at least 30 minutes, up to 8 hours (cover and refrigerate if marinating more than 30 minutes).

3. Preheat oven to 450 degrees.

4. Pour tofu and marinade into a shallow baking dish just large enough to hold all of it in a single layer.

5. Bake for 15 minutes, stirring once after the first 10 minutes.

6. Combine the sauce ingredients and mix well; pour over tofu and toss to coat evenly.

7. Return to oven and bake another 10 minutes, or until golden brown.

8. Let tofu sit for 10 minutes to cool a bit before serving.

9. Serve warm (not piping hot) over plain rice; add toppings as desired.

Serves 3.
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Old 01-28-2009, 01:13 AM   #24
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Portobello mushrooms are a good meat substitute I use a lot, too. Love those!
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Old 01-28-2009, 10:54 AM   #25
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Tofu with Pork and Cashews

You might want to try this recipe..

Tofu with Pork and Cashews

Ingredients
  • 1 (16 ounce) package firm tofu, cut into 6 slices
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons chili garlic sauce
  • 2 tablespoons vegetable oil
  • 2 boneless pork loin chops, cut into bite sized pieces
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 cups cooked brown rice
  • 1/3 cup chopped green onions
  • 1/3 cup cashews

Procedure
  1. Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
  2. In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
  3. Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
  4. Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews
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Old 01-28-2009, 10:58 AM   #26
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Quote:
Originally Posted by PieSusan View Post
It is not the taste or texture of tofu that bothers me...it just doesn't agree with my stomach and goes through me. I just wanted to be clear for those who are unfamiliar so that if they choose to try it, to be aware of this possible side effect. Not everyone experiences it but some of us do.
I just bought a sprouted tofu, although it looks exactly like regular old tofu, and it says on the package that it is supposed to be more digestible. My two and 1/2 year old grandson LOVES tofu cold, straight from the package. Yikes. But, we give him all he wants. He's two and 1/2; we'll darn well better give him what he wants or the repercussions are loud and long...
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Old 01-28-2009, 11:04 AM   #27
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Tofu, beans (tofu is a soybean product), lentils, tempah, wheat gluten, and
TVP (textured vegetable protein) are all good sources of vegan protein.
You should do a bit of research to find out how get complete proteins
and how to prepare these products. Mixing brown rice with beans
compliments the amino acids in both and provides a more complete protein.
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Old 01-28-2009, 11:37 AM   #28
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Quote:
Originally Posted by mike in brooklyn View Post
You should do a bit of research to find out how get complete proteins
and how to prepare these products. Mixing brown rice with beans
compliments the amino acids in both and provides a more complete protein.
The 'complete protein' notion is a bit untrue. It is true that individually, vegetable proteins do not contain a full array of amino acids, you do not need to try to mix and match with each meal or even each day. It is important that, if you do not eat animal products, that you eat a variety of protein sources, but that's it. Protein is so abundant, that if you have anything close to a healthy diet, you needn't worry.

If you still eat meat, and are just cutting down, it's not an issue at all.
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Old 01-28-2009, 11:50 AM   #29
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Thanx for the nice recipe Tofu is the main dish for vegans & i wanted something different & i got so many recipe.
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Old 01-28-2009, 09:32 PM   #30
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At my school's dinning commons they fry up tofu wedges so that they are slightly crisp on the outside then drizzle them with teriyaki or sweet and sour sauce. They are delicious! As for the taste and texture of it, I prefer the softest kind, it it very smooth and I feel the taste isn't as strong. I even made a batch of cookies using the silky tofu and they turned out great! If the flavor of tofu is too strong open the package the day before and drain the liquid off and refill with water. Tofu needs to remain submersed in liquid, just change out the water every so often.
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