It’s too embarrassing to admit how many times I’ve picked up a block of extra firm tofu at The Trader Joe’s Sunday Shop, only to have it end up, four weeks later, in the garbage can of good intentions. Nonetheless, this past weekend, I tossed one into the cart, avoiding eye contact with my husband who would no doubt be happy to point out my current 0-and-5 bean curd record. Why does it go to waste every time? Why do I have such a hard time figuring out what to do with it? Well, in addition to the big huge minus of the kids not fully embracing tofu (“It’s like a wet flavorless marshmallow,” Phoebe once said), I’m just not confident cooking and experimenting with it, and I don’t feel like I have an archive of inspiring recipes. Once, I confessed all this insecurity to a blogger whose posts led me to believe she had an advanced degree in Tofu, and begged her to be my Tofu Tutor. I think I scared her off, because I never heard from her again.
But this past Monday, I wasn’t messing around. In order for Tofu Family Dinner to happen, clearly I had to get out of my own way. So I made a plan. First, on facebook I asked you guys for suggestions. Wowowowow! Why don’t I do this more? Three hours and over 70 ideas later, I whittled the choices down to five, with the finalists mostly being chosen for simplicity, pantry overlap (no way was I hitting the store the day after our weekly shop), and how golden and shiny the tofu looked. (I did not want anything remotely resembling a marshmallow.) Next, I sent this email to Andy.
From: Jenny Rosenstrach [mailto:jenny@dinneralovestory.com]
Sent: Monday, May 06, 2013 2:10 PM
To: W, Andy
Subject: Tofu Multiple Choice
Which one do you want for dinner:
a) Maple-Miso Tofu
….. …….b) Mongolian Stir-fry
c) Brown Rice Sushi Bowl with Tofu and Avocado
d) Soy glazed Tofu and Carrots
…………..e) Ma Po Tofu
I’m not holding my breath that girls will eat. we have leftover chicken for them.
Can you tell I’m procrastinating my real work in a major way? I hyperlinked the recipes for him and everything. This was his response:
From: Andy [mailto:andy@dinneralovestory.com]
Sent: Monday, May 06, 2013 2:10 PM
To: R, Jenny
Subject: Tofu Multiple Choice
B! But without that much garlic.
So that’s what you’re looking at below. Did the girls like it? No, but they each tried a bite before digging into their auxiliary proteins (leftover chicken sandwiches). For Andy and me, though, it was one of those dinners that ended up pre-empting all other conversation at the table. (“We need to make this again.” and “Damn!” and “So healthy!” and “How can you guys not like this?”) Thanks to all my facebook friends who shared their recipes, particularly Libby, Andrea, Mary, and Miller for providing the finalists above — and big thanks to Jessica who has officially introduced a keeper to the DALS rotation.
Mongolian Stir-fry
Adapted from The Jey of Cooking
I pretty much followed the recipe to the letter, but, per Andy’s request, limited the garlic, used less sugar, and added some vinegar and fresh squeezed lime to cut the salty-sweetness. FYI: To press tofu, place your tofu block on a plate, cover with a few paper towels, then place a heavy pan on top for at least 30 minutes.
1 block extra firm tofu, pressed and cubed
2 tablespoons cornstarch
2 teaspoons sesame oil (or olive oil)
1/2 teaspoon fresh ginger, grated
1 clove garlic, minced
1/2 cup low sodium soy sauce
2 tablespoons rice wine vinegar
1/3 cup brown sugar
1 scallion chopped (for garnish)
fresh lime juice
Heat oil in a skillet over medium-high heat. Add the cornstarch to the tofu in a small bowl and toss to coat.
Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.
While the tofu is cooking, combine the ginger, garlic, soy sauce, vinegar, 1/2 cup water and brown sugar. Mix well.
When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
Serve with brown rice, soba noodles, or green beans, and garnish with green onion and a squeeze of lime.
I’m sort of with you here. I WANT to want to put the tofu in my cart but I just can’t. seem. to. do. it. And if I’m not excited about it….there is no way my meat and potatoes husband would get on board.
Love Mongolian, loathe tofu. Gross, gross, gross. No matter how you prepare it, it’s always an unpleasant surprise on my palate. Mongolian anything, but not tofu.
Doesn’t the grill make everything taste better? Tofu is no exception! When you’re firing up the grill for burgers or whatever, go dig out that block of tofu that’s been languishing in the back of the frig. Slice it into slabs and marinate until the grill is ready. Throw it on the fire until you have grill marks and some crispiness. There. Don’t you feel better? You’ve saved your tofu from the garbage can AND now you have yummy, crispy tofu to cube up and throw on salads or use in a stir fry.
You can also roast at 400 degrees for approximately 20-25 minutes, stirring once during cooking. Serve plain or over salad, pasta, or rice. Delicious warm or cold!
I find that using a tofu press allows for better absorption and texture, also it speeds up the prep time. I use the EZ TOFU PRESS, I can get the water out of my extra firm tofu in 15 minutes…then just marinate and your cooking!
Just a shout out for one of the other “finalists”. I didn’t have any fresh ginger in the house, so I made the Maple-Miso tofu. Hot diggety! My hubby says it tastes like ribs, and I have to agree. Tasty vegan spicy ribs 🙂
Umami is magic!
Mongolian tofu will be cued up for next week.
Have you ever made these for your girls? If they like peanut sauce, they’re the best. Also, you can have each person assemble their own (sub tofu for the shrimp).
http://www.foodess.com/2012/06/vietnamese-salad-rolls-with-peanut-dipping-sauce/
Ah yes the tofu you buy that expires before you decide what to do with it – I have experienced this….
My favourite is an Ottolenghi recipe with broccoli (he specifies tenderstem but any kind works well). V V delicious hot or cold!
http://www.telegraph.co.uk/foodanddrink/recipes/4031177/Ottolenghis-broccolini-with-tofu-sesame-and-coriander.html
I already have everything but the scallions, I am super excited to try this!!
Have to say I didn’t see my 7 year old’s reaction to this dinner tonight. I steamed some shu mai to pre-empt a revolt so imagine my shock when I heard these words. “Wow, Mom! You made all this? It’s amazing!” My husband and I enjoyed it too so it’s a keeper. I did use TJ’s rice bran oil like one commenter recommended. Thanks again for this blog!
Yum. All ingredients on hand and it worked great. It is a gluten free recipe (w g free tamari instead of soy sauce) and since our house is gfree (my kids have celiac) that is an extra bonus. We did it with brown rice and steamed kale. I may try it next with chicken or sliced beef. Thanks!
I love Phoebe’s description of tofu, it’s exactly right. I want to like tofu but am always disappointed with the results. This recipe, and all of the commenters suggestions, have inspired me. Thanks, Jenny! By the way, I continue to LOVE your writing. It never disappoints:)
You won’t be disappointed with this delicious tofu:
http://thehealthyfoodie.com/2012/01/31/easy-baked-tofu/
Hint: bake on parchment paper for easy clean up. Cook longer than recommended. I found this recipe by searching by image. I like my tofu to look a certain way. 100% winner. Best eaten immediately.
Sounds like a great recipe and I’ll definitely try it. My husband and I eat tofu frequently and the best tip I’ve received – as mentioned above – is to press it. This makes a huge difference. Also, I was NEVER able to get tofu brown and crispy, but not tough, until I pressed it and then browned it in slabs in a grill pan – worked great.
A very good book to try is ‘This Can’t be Tofu’ by Deborah Madison. Be sure to read the anecdote in the front.
Thank you for acknowledging that some things go in the trash over and over again.
We’ll have to try this. I brought my husband over to the dark side with quinoa mainly because I was sick to death of frantically making sandwiches or salads to bring to work.
This could mix up the dinner monotony nicely.
I agree, tofu often disappoints me, so I cook with it rarely despite being veggie. I will agree with Chika though – I lived in Japan for 2 years & the range & quality of tofu there is so much better.
However, I made this for dinner tonight with enough left for lunch tomorrow and thoroughly enjoyed it. Even my OH said “for tofu, that’s quite edible!” which is a massive achievement. So thank you for persevering with something you didn’t quite like & for inspiring me to do the same.
Thanks for more tofu options. Made the soy glazed tofu with carrots and it’s a keeper!
Made this with turkey (would have tried tofu but wasn’t organized enough to do shopping properly) and it was stunning! Chucked in some stir fired asparagus and spring onions as well – this is going on the keepers list 🙂 Thanks so much for posting.
Made this for dinner tonight — it’s delicious! As my 17-year-old son asked, “What wouldn’t be good in this sauce?!”
Wow! That looks very tasty. We are vegetarian and have cooked tofu many ways with varying degrees of success. It can definitely be tricky. Way to keep at it!
Sounds delicious! I also buy tofu with grand plans, but One of my easiest recommendations is to cut very small cubes after draining and toast in skillet with small amount hot oil till crispy and browned. This can then be added all week to whatever else in going on in the kitchen. Tossed into salads, into macaroni and cheese, roasted veggies, or black beans, corn and chopped tomatoes for easy taco filling. This has saved me many times from my same previous habit or “buy and dump”, Enjoy!!
My kids love tofu. Thank you so much for the new ideas!!!
I read your newsletter, do I win the Franny’s cookbook?
Like you I devour tofu in a thai restaurant, only to throw away a package of tofu I buy at TJs with the best of intentions…..this is definitely a call to arms! If you can figure out how to make tofu that looks so good, I will follow your recipe and let you be my “tofu tutor”…. thanks
I read your newsletter, do I win the Franny’s cookbook?
Same problem in our house! Thanks for the new ideas.
I read your newsletter, do I win the Franny’s cookbook?
This is my go-to tofu, which is approved by my man and can be stirred together and baked while we watch an episode of White Collar with a bottle of wine (the recipe takes a few teaspoons, and we drink the rest). We like it very mustard-y and heavy on the dill and garlic.
http://www.biggirlssmallkitchen.com/2011/08/meatless-monday-peter-berleys-best-tofu.html