Wednesday, July 21, 2010

Many sweet & savory ways to try tofu

Not much of a tofu fan? Maybe you should give it another try.
Here's a link to a whole bunch of recipes that use all kinds of tofu -- silken and firm -- and range from smoothies to main courses to tofu-and-walnut-stuffed mushrooms.

Here's the intro to the recipes:

W e've loved soybeans for a long time. Domesticated by the Chinese for more than 3,000 years, tofu, soy's most well-known byproduct, was first created by the Chinese more than 2,000 years ago. Tofu made its way throughout East Asia and Southeast Asia, gaining a foothold in many different cuisines. Nowadays, it's clear that this dietary staple of many a vegan and vegetarian—as well as other forms of soy such as edamame and soy milk—has made its way into the dietary mainstream.

For anyone wishing to incorporate more soy into their diet, tofu is a good choice. High in nutrients (iron and protein) and low in fat, tofu can mimic the texture of other foods and add either lightness or meatiness to a dish. Need a soup or cake to be creamy-smooth? Tofu can do that. Want something thick and meaty without eating meat? Reach for the tofu. Uncooked, tofu is edible, though many find it bland. The same blandness makes it the perfect ingredient to take on different flavors through various cooking methods: baking, broiling, frying, and grilling.

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