There alot of unique ways to eat tofu.
Trying to save on your food bill or just replace meats to stay healthy? Tofu is less than $2.00 for a container of tofu in water.
There is more calcium in tofu than milk or eggs. There have also been results of Omega-3 in tofu. Add this to my Recipe Box.
Instructions
1. Two types of Tofu are Japanese, or silken and Chinese.
The silken tofu is of a fine texture and looks sort of gelantinous. Asian cooking consider this an important ingredient.
Chinese tofu is more common and more versatile. It comes in two textures, firm tofu with some water, and soft tofu with more water. Chinese tofu is coarse, less textured and more compact than the silken tofu.
Tofu is kept in the refrigerator because it is perishable. Make sure you use your tofu before the expiration date.
Tofu usually lasts about a week once the package has been opened.
Take tofu out of the container, rinse it off, and wrap in a clean kitchen towel to get the water out for 30 minutes.
Now you are able to use your tofu.
If you put the rest back in the refrigerator change the water every day.
2. Freezing Tofu.
Make sure you drain the tofu of its water completely. Cut the tofu up in pieces. Put in a air tight freezer container with a date. You can freeze for one day up to 3 months. The tofu will have a chewy consistency. To use tofu defrost completely, squeeze the water out because it has a sponge like consistency. Crumble up and use in Vegetable stir fry, casseroles, burritos, meatless spaghetti sauce.
3. Marinate tofu.
After you have removed excess water from the tofu you can put the tofu in marinades. The tofu needs to be marinated long enough to get the taste. Marinate for at least 30 minutes and up to 3 hours.
Tofu marinade should never contain oil; the oil will only coat the tofu.
You will need oil to grill or broiler the tofu.
Chicken flavoring marinate
Mix 2 T. of Vegetarian chicken broth powder, 1 t. rice vinegar, and 1/2 C. boiling water. Add 2 T. soy sauce, 1/4 t. of paprika, oregano, basil, and pepper.
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